This chili is my absolute favorite on winter days, but I’ll take any excuse to indulge in roasted peppers! The finished product looks similar to the picture above, but I left the “beef” crumbles out of that batch. Please enjoy!
What you’ll need:
- Oil, for sauteing
- 1 Vidalia onion
- A big bell pepper
- 1 Poblano pepper
- 3-4 large cloves of garlic
- 1 can of black beans
- 1 can of pinto beans
- 1 28 oz can of diced tomatoes
- 2-3 stalks of celery
- 1/2 cup of corn, frozen or fresh
- About 4 tbsp Chili powder
- 2 tbsp Cumin
- 1 tsp of brown sugar, or to taste
- A few dashes of your favorite hot sauce (mine is Sriracha!)
- 2 cups vegetarian “beef” crumbles
- Wegmans’ “Don’t Have a Cow” is cheap and pretty convincing.
- Vegetable broth
- You can substitute water for broth
- Vegan sour cream
- Non dairy cheese
- Crushed tortilla chips
Let’s get started!
- Fire roast the bell and poblano peppers until the skin is charred. I like to do this on a gas burner, turning the pepper occasionally to make sure it’s evenly roasted. Place the peppers in a bowl and cover with a cloth. Allow them to sit for 15 minutes; this will steam the skins of the peppers and make them easier to peel. When it’s time, peel the skin off the peppers with a knife and discard it. Chop the peppers and set aside.
- If you don’t have a gas stove or would like to skip this step, you can just chop up the peppers and saute them with the other veggies. I just love the smoky flavor the roasted peppers give!
- While you’re waiting on the peppers, chop up the onion and celery and mince the garlic.
- In a pot with oil, saute the onions, celery, and corn until the onions are translucent and the veggies are tender. Sprinkle with salt.
- Add the minced garlic and beefy crumbles, and keep cooking until the garlic is fragrant and the crumbles are cooked.
- Add the peppers to the pot with the vegetables.
- Reduce the heat and add the can of diced tomatoes. Drain and rinse the beans and add them to the pot. Add about 1 cup of water, or vegetable broth if you have it.
- Season with the cumin, chili powder, sugar, hot sauce, and salt to taste. Simmer for about 45 minutes, stirring occasionally.
- Serve hot, and stay warm!