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Photo credit: Food Fitness Fresh Air

This chili recipe is made with real beans (you know not canned beans). I do tend to cook with canned beans when I don’t have time to cook a meal all day.

However starting from scratch and making this authentic chili seems like a great Sunday meal. You will need some time to cook this hearty meal so plan ahead.  You will need to soak the beans overnight.

Spend some time at home that day.  Clean the house, organize that closet that is filled with stuff, or just relax with a book and cook some vegan chili. That sounds like the perfect winter day to me.

In this four bean chili you will use dried pinto, kidney, northern and garbanzo beans. Once you are ready to enjoy a bowl of chili garnish it with vegan sour cream, fresh cilantro and avocado slices.

Find more photos and the full recipe here.