Vegan Chili? At best it’s an oxymoron. In Texas I reckon it’s more akin to treason. Since this recipe isn’t mine I’m begging you, ‘please don’t shoot the messenger’.
Y’all know I wouldn’t risk my Lone Star birthright unless this chili was good. Yes, it is vegan. And vegetarian. And healthy. It also has beans in it, lots of ’em. But it’s also damned good chili. At least according to my boot-wearing-meat-eating-tall-drink-of-water Husband.
I’m not braggin’, but all four Littles ate the chili too. Although topping off their bowls of wholesome chili with Fritos might have contributed to their enthusiasm. I like to think the healthy benefits cancelled out the junk food and I’m claiming victory.
I picked this recipe up at Whole Foods as part of their Health Starts Here campaign. The simple vegan chili is a recipe adapted from The Engine 2 Diet by fellow Austinite and fireman-turned-vegan Rip Esselstyn.
1 large onion, diced
3 cloves garlic, minced (I used 5)
2 red bell peppers, diced
3 carrots, chopped
1 cup mushrooms, sliced
1 jalapeno pepper, minced
2 (15 oz) cans kidney beans, rinsed and drained
2 (15 oz) cans black beans, rinsed and drained
2 (28 oz) cans of chopped tomatoes (I used Muir Glen Fire Roasted)
1 (6 0z) can tomato paste
2 TBS chili powder
2 TBS cumin
1/2 cup chopped cilantro
Salt & Pepper to taste
1/2 TBS red chili flakes (optional for more heat)
Saute onion in four tablespoons of water on medium- high heat in a large pot for five minutes. Add garlic, red peppers, carrots, mushrooms, and jalapeno. Cook five more minutes. Add beans, tomatoes, tomato paste, remaining spices, and stir until well combined. Cover and simmer on low heat for at least 20 minutes. (Mine simmered all afternoon). Before serving stir in cilantro, salt & pepper. Add chili flakes if desired too.
I left the big batch of chili mild for the Littles, but gave Husband plenty of chili flakes, diced onions, jalapenos, and Cholula to set his palate on fire.