Monday, September 26, 2016

Vegetarian 4 Bean Chili

This is especially good the next day!
(Especially if that day is chilly.)

(If using cans, remember to check backs of them for things like "lard"in the beans or other spices in the tomatoes, etc.  -- get pure plain beans!  I usually soak mine overnight and then use 1.5-2 cups worth, but cans work fine, too-- that's how I started making this recipe.)

Vegan Chili

Serves 8-16

2 Tbsp olive oil
3 small yellow onions, chopped (about 1.5 cups)
2 cloves garlic, pressed
1 Tbsp chili powder
1 tsp sea salt- or more/less to taste
1 tsp paprika
¼ tsp coarse black pepper
26 oz box strained tomatoes* (I use “Pomi” brand)
32 oz vegetable broth  (I use water+ Rapunzel Vegan Boullion cubes)
1 large green pepper, finely chopped in Cuisinart
1 small jalepeno pepper, finely chopped in Cuisinart
¼ cup flaxseed meal- I get in bulk from Whole Foods, costs 28 cents for 1/4 cup
5 cans beans: Black, Navy, Kidney x2, Chickpea (or 1.5-2 cups dry, soaked) 365 brand

(If doing crockpot, toss everything in and cook high for 4 hrs-- except onions+garlic-- saute those and add in whenever.)
1.  Coat pot with oil, set on medium heat.  Add onions and cook until they begin to soften.
2.  Drain and rinse beans.  Add all beans to a large bowl and mix.  Sprinkle with the chili powder, paprika, salt, pepper, and garlic.  Mix well.  Add to pot.
3.  Stir in tomatoes.  Add broth, peppers, and flaxseed meal.  Bring to a boil. Then simmer, covered, 15-20 minutes.

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