Vegan Chili

Vegan Chili

Vegan Chili

Submitted by Mary Gospe

Inspired by Moosewood Cookbook by Mollie Katzen

Ingredients:

  • 1 lb dry chili, kidney or black beans (or 2 cans)
  • 1/2 Teaspoon liquid smoke (optional)
  • EVOO
  • 1 medium yellow onion, diced
  • 2-3 cloves garlic, pressed or minced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2-3 carrots, diced
  • 2-3 stalks of celery, diced
  • 1 bag frozen organic corn kernels
  • 1 small can diced mild chilies
  • 1 ea. 14 1/2 oz can of diced tomatoes
  • 3-4 Tablespoons chili powder
  • 1 1/2 Teaspoon salt (more to taste)
  • 1 Tablespoon ground cumin
  • Freshly ground pepper
  • Cayenne (optional)
  • Handful of cilantro, chopped
  • Guacamole

Instructions:

  • Rinse and soak the beans overnight or for at least four hours. Add the juice of 1/2 lemon and enough water to cover by an inch or so. The lemon will reduce the acidity in the beans but will not impact the flavor when you cook them.
  • Drain the beans and add fresh water, covering by an inch. Bring to a boil and simmer, adding more water if needed. Cooking time will vary depending on the age and type of beans. Most likely 2-3 hours. Add some dried seaweed to the pot while cooking to make the beans easier to digest. Add the liquid smoke if desired for a smokey flavor. Remove from heat when done.
  • Once the beans are done cooking, or if using canned beans, proceed with the following:
  • Heat a large dutch oven or pot over medium high heat. Add 2-3 Tablespoons of EVOO and sauté the onion for a couple of minutes. Add the garlic followed by the peppers, carrots, and celery.
  • Once the vegetables are starting to get tender, add the corn, tomatoes, chilies and spices. Cook for 10-15 more minutes.
  • Add the beans and simmer on low another 20 minutes or so. Longer if you have time as the flavors will meld.
  • Adjust the seasoning, adding more chili powder, salt, pepper, etc.

Serve topped with guacamole and cilantro.

Enjoy!