Vegan Chili

There’s nothing quite as comforting on a chilly evening than a bowl of chili. While I’ve had chili so hot it literally burned my insides - and I do prefer a decent amount of heat to it - I tend to make it extremely mild for the youngsters and add fresh jalapeño peppers and/or cayenne for individual servings. I typically serve this over rice or quinoa. This pairs amazingly well with my plant based cornbread recipe.

For the Chili:

2 Tbsp vegetable oil

1 medium onion, diced

4 stalks celery, diced

4 cloves garlic, minced

1 carrot, chopped

1 tsp onion powder

1 tsp garlic powder

1 tsp paprika

1 tsp cumin powder

1 tsp chili powder

1 tsp turmeric powder, or fresh and minced

1 15oz can cannellini beans (For all of the beans in the chili, I try to use a variety usually depending on what I have on the shelf. Try different varieties and see which combinations you like the best!)

1 15 oz can kidney beans

1 15 oz can pinto beans

1 15 oz can garbanzo beans

28oz crushed tomatoes

1/2 cup vegetable stock (optional)

Salt to taste

Garnish with chopped scallions, cilantro or minced fresh jalapeño.

Heat vegetable oil in a medium to large stock pot over medium heat. Add onion. Cook for a minute or two and then add celery, garlic and carrot and let cook for another 5-7 minutes, stirring frequently. Next, add onion powder, garlic powder, paprika, cumin powder, turmeric, and chili powder (optional). Stir in spices and allow to cook for another 2 minutes. Add all of the beans and tomatoes and vegetable stock (if using) and stir well. Cover pot, reduce heat to simmer and let cook for 20-25 mins minimum, stirring occasionally. Salt to taste and serve up in a bowl by itself, over rice or quinoa, and/or topped with fresh scallions, cilantro or jalapeño and even your favorite shredded vegan cheese.