Vegan Chili

Cookbook | Vegan cuisine | Tex-Mex cuisine | Recipes

This is a kind of Chili that needs no meat (and uses no ersatz meat). Many variations are possible; the recipe is very flexible. The molasses gives this chili a somewhat Louisiana flavor.

Ingredients

1. 2 cans red Kidney beans
2. 1 can Black beans
3. 1 can Navy beans
4. 1 can Maize kernels
5. 1 can Tomato paste
6. 1 medium Tomato, chopped (canned diced tomato works too)
7. 2 fresh Jalapeños (or your favorite chili works too; more if you like it really hot)
8. 1 green Bell pepper, chopped
9. 1 red or yellow bell pepper, chopped
10. 2 medium Onions, chopped
11. 4 medium cloves of Garlic, chopped or crushed
12. 10 mL Chili powder
13. large pinch Salt (to taste; not needed)
14. pinch of Oregano
15. 10 mL Olive oil (or any other kind of vegetable oil)
16. 50 mL Molasses
17. Chili garlic sauce (optional)

Procedure

In a large pot, heat the olive oil with a few drops of water. When the water starts sizzling, add the onions and garlic. Stir until the onions are soft (optionally until they are slightly brown). Add the hot peppers and fry for a few more seconds. Add the tomato paste and tomato, and the chili powder, salt, and oregano. Stir a few times then let boil and simmer.

Wash the slime from the cans off the beans. Add the beans and corn. Add the molasses. Taste the chili; if it needs more seasoning, add it now (perhaps with the exception of salt, as people can add this at the table). It is probably better not to add more jalapeños at this point, but if the chili is not spicy enough, some chili sauce or chili garlic sauce can be added. Let the pot simmer, covered, for at least 30 minutes - longer will distribute the flavor better. If the chili is too thick, add a little water; if it's too thin, uncover the pot.

Add the bell peppers, stir, and simmer for a minute or two (peppers should stay crunchy). Serve with bread; makes about 8 bowls, which are very filling. Keeps well, perhaps even better the second day.