This chili is a bit on the spicy side, so feel free to adjust the spices accordingly.
Vegan chili (I make mine vegetarian by adding cheese and sour cream to the finished chili)
- 1 cup dry kidney beans
- 1 cup dry black beans (note: use any beans you like -- we've also used chickpeas)
- 1 Tbs olive oil
- 1 red onion, chopped
- 1 red pepper, chopped
- 6 cloves garlic, minced
- 3 Tbs chili powder
- 1/4 tsp crushed red pepper
- 1 tsp paprika
- 12 oz. vegetable broth
- 2-3 dried jalapenos, reconstituted in veggie broth
- 2 cups chopped tomatoes (use whole canned tomatoes, then chop)
- 1 cup strained tomatoes
- 2 Tbs tomato paste
- 2 tsp hot sauce
- salt & pepper (to taste)
If cooking beans in boiling water: I tend to follow Mark Bittman's guidelines. I won't recount them here (they're listed in his excellent How to Cook Everything Vegetarian and The Food Matters Cookbook). You can also use whatever method works best for you.
2. Heat olive oil over medium-low heat. Add onion and red pepper.
3. Sweat onion and pepper until somewhat tender, then add a couple pinches of salt. Add garlic. Cook until onions are translucent.
4. Add the chili powder, crushed red pepper, and paprika. Stir and cook for 1-2 minutes.
5. Stir in jalapenos and veggie broth.
6. Stir in chopped and strained tomatoes and tomato paste.
7. Stir in cooked beans (drained).
8. Add hot sauce (if desired), and salt and pepper to taste.
9. Let the whole thing simmer for about 30 minutes, stirring occasionally.
(I keep dried beans in quart-size canning jars -- the colors are so beautiful!)
(Chili is a great way to utilize your preserving projects. On the left is veggie broth, which I freeze in 12 oz. canning jars. On the right: whole tomatoes in a pint jar, canned in July.)
This post is part of Meatless Mondays at Midnight Maniac.