Meatless Menu Item: Vegas Chili
A warm bowl of chili is a great solution for a cold winter night. Having a well-balanced diet is important in maintaining your health. Whether you are already vegan, or just looking to add a few meatless meals to your weekly menu, this vegan chili recipe is a healthy option that is packed full nutritious veggies that will satisfy any palate.
Serves 6-8
Ingredients
1 extra-large onion, diced small
2 carrots, diced small
2 ribs celery, diced
1 red or yellow bell pepper, diced
2 cups other diced veggies -zucchini or summer squash, winter squash, sweet potato, parsnips (or feel free to use more carrots and peppers)
6 fat cloves of garlic, rough chopped
3 tablespoons mild chili powder
1 tablespoon cumin
2 teaspoons coriander
¼ teaspoon chipotle powder for heat (or sub 1 teaspoon smoked paprika) or add both!
2 teaspoons dried oregano
1 teaspoon kosher salt, divided
⅛ teaspoon cinnamon (optional)
2 cans diced tomatoes, with juices, or 3 ½ cups fresh tomatoes, diced (with juices)
3 x 14-ounce cans beans – any assortment of black, pinto, kidney or chickpeas, white beans, etc. (drain and rinse) about 4.5 cups cooked beans.
¼ cup of water
2–3 teaspoons soy sauce or GF Liquid Amino’s (or sub salt to taste, miso paste, or even umami paste)
2 teaspoons dark cocoa powder, or one square of dark chocolate (optional, but good!)
Garnishes – avocado, fresh tomatoes, cilantro, sour cream, grated cheese, or a drizzle of olive oil
Directions
- Small dice the onion, carrots (unpeeled) and celery, and place in a large dutch or heavy-bottomed pot over medium heat, with a couple of tablespoons of olive oil.
- Chop the rest of the veggies and the garlic and add to the pot, season with ½ teaspoon salt and continue cooking for 15 minutes, or until veggies are just tender, stirring occasionally. I turned up the heat to med-high for a bit, then back down. Getting a little browning in the pot is good.
- While this happening, line up your spices, rinsed and drain the beans. If using fresh tomatoes, dice them saving the juices.
- When the veggies are just tender add the spices – chili powder, cumin, coriander, oregano, optional chipotle powder and/or smoked paprika, cinnamon. Toast the spices in the pot for 1-2 minutes to bring their flavors forward. Add the tomatoes (with their juices), water, and beans. Add the remaining ½ teaspoon salt, stir, and then cover with a lid, and simmer gently on low heat, for 15 minutes. Get your garnishes and bowls ready.
- Stir in soy sauce and chocolate, letting it melt if using chocolate squares. Taste, adjust, adding more soy for depth as needed. I added 3 teaspoons.
- Serve with fresh cilantro, diced avocado, or for heartier eaters, a dollop of sour cream or even a little drizzle of olive oil.
Enjoy!
Credit: Feasting at Home
