When making this recipe, do not use canned beans, as it will not give this dish the desired texture. It is possible to substitute the chopped tomatoes with 2-3 tablespoons of tomato paste, and a small tin of tomato sauce. However, the chili will be less robust in flavor. It is important that a meatless dish retain some sense of wholesomeness for vegetarians, and meat lovers alike. Ground chili powder can also be substituted, in order to give it more heat. Finally, there is always the option of adding some precooked ground beef, on behalf of those who simply cannot do without meat.
Vegan Chili Recipe
List of Ingredients
- 1 large (28 oz) tin chopped tomatoes
- 1 small zucchini
- 2 garlic cloves
- 1 small to medium onion
- 2 - 21/2 cups cooked kidney beans
- 2 jalapeno peppers (fresh)
- 2-3 chili peppers (dried)
- 1/2 teaspoon paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- 1/4 dried mustard powder
- 1 bay leaf
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 2-3 teaspoons olive oil
Cooking Instructions
- Place the dried beans in a stainless steel, or non-reactive bowl, and cover with filtered water. The next day, drain the beans, and place them in a large cooking pot, along with some fresh water. Allow them to come to a boil. At this point, the water could be replaced, and the pot set to boil again. This would make the beans easier for the body to digest. Once the pot is at a rolling bowl, reduce the heat to a simmer, and cook for approximately 1 1/2 hours or so. When the beans are ready, remove from heat, and strain out the remaining liquid. Set aside until needed.
- In the meantime, finely chop the onions, peppers, and garlic. Coarsely, chop the zucchini, but place them in a separate bowl. In a smaller stock pot, add the garlic, onion, peppers, and dry ingredients. Saute the vegetables at medium high heat for a couple of minutes. Next, add the zucchini, and saute for a few more minutes, until it is starting to sweat.
- Remove from heat, and wait for the beans to finish cooking. Once the beans are cooked and drained; add them, as well as the chopped tomatoes, to the pot. Simmer at a lower setting, once the mixture is starting to bubble. Stir carefully, cover, and let cook for approximately 15 - 20 minutes. Make sure to stir the chili, from time to time. This dish can be served alone, or along with some cooked rice, and warm tortilla bread.
Angela Monette - Angela Monette is a freelance writer, researcher, and ESL teacher. She has a wide variety of interests, including birdwatching and ...
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