Vegan Vegetable Chili

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
  • Salt
  • 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

Suggested toppings:

  • Vegan sour cream
  • Non dairy cheese
  • Crushed tortilla chips
  • Guacamole!

Let’s get started!

  1. 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.
    1. 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!
  2. While you’re waiting on the peppers, chop up the onion and celery and mince the garlic.
  3. In a pot with oil, saute the onions, celery, and corn until the onions are translucent and the veggies are tender. Sprinkle with salt.
  4. Add the minced garlic and beefy crumbles, and keep cooking until the garlic is fragrant and the crumbles are cooked.
  5. Add the peppers to the pot with the vegetables.
  6. 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. img_2230
  7. Season with the cumin, chili powder, sugar, hot sauce, and salt to taste. Simmer for about 45 minutes, stirring occasionally.
  8. Serve hot, and stay warm!

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