It was the last day of spring, 82 degrees here in Louisiana, I was in the mood for chili.
Actually, it could be 92 degrees in the middle of July and if chili called, I’d answer.  I heart chili and enjoy it all year long.  Chili con carne with beans or without, green chili, white chili, chicken chili… all hit the spicy spot.

I miss the rich, smoky bowls of chili from small restaurants across the state of Texas enjoyed during my years working on the road and the hunt continues for a single scrumpdilioscious chili recipe to become my home staple.

For the past few months I’ve been exploring different levels of vegetarianism. Keeping in that theme, I decided to try my hand at a vegan chili.

It came out good – really good.  Good to the point that my carnivorous husband and son gave it enthusiastic thumbs up.

Here’s how it came together:

Dice a red onion, a yellow bell pepper and 1/2 green bell pepper (a whole green bell was the plan but I only had half of one on hand.)  Saute the veggies on medium high in a tsp of olive oil for about 4 minutes.

Add 6 cloves of finely chopped garlic to the pot.

Cook until the onions are translucent, being careful not to let the mixture brown or burn.

Drain and rinse a can of pinto beans and a can of kidney beans (to reduce the amount of sodium).

Add this to the pot along with a can of seasoned black beans (I used Trappey’s Black Beans Seasoned with Olive Oil, Onion & Garlic – not pictured). Do not drain – include the liquid from the black beans.

Also add a cup of corn.

Pour in a 28 oz can of stewed tomatoes and a cup of vegetable broth.

Add the spices – 1 Tbsp chili powder, 1 tsp coriander, 1 tsp cumin, 1/2 tsp cayenne pepper, 1/2 tsp garlic powder and 1 tsp unsweetened cocoa powder.

Give the mixture a good stir and bring to a slight boil over medium heat.

When the mixture boils, add 2 cups of veggie crumbles.
When the mixture returns to a boil, add a few splashes of soy sauce or Braggs liquid aminos. Stir to combine, reduce heat, cover and simmer for an hour or more.
When ready to enjoy, test seasoning and add salt and pepper to taste if needed.  
Ladle into bowls and garnish with your favorite chili toppings and sides.  In keeping it vegan, I skipped cheese, sour cream and cornbread and instead topped with finely chopped jalapenos, (seeds and ribs removed), a squeeze of lime and served with tortilla chips.
So good!
Recipe recap follows. If you give it a try, let me know your thoughts.
Nettye’s Vegan Chili
  • 1 red onion, chopped
  • 1 yellow bell pepper, seeded and chopped
  • 1/2 green bell pepper, seeded and chopped
  • 1 tsp olive oil
  • 6 cloves garlic, finely chopped
  • 15.5 oz can pinto beans, drained and rinsed
  • 15.5 oz can kidney beans, drained and rinsed
  • 15.5 oz can seasoned black beans – undrained, include liquid (I like Trappey’s Black Beans seasoned with olive oil, onions and garlic)
  • 1 cup vegetable broth
  • 28 oz can crushed tomatoes
  • 1 Tbsp chili powder
  • 1 tsp coriander
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 1 tsp unsweetened cocoa powder
  • 2 cups vegetable crumbles (I like Morning Star Farms)
  • soy sauce or Bragg’s liquid aminos
  • salt and pepper to taste

Heat a stockpot over medium-high and saute the onion and bell peppers in the olive oil for 4 minutes.  Add garlic and carefully cook until onions are translucent being careful not to brown or burn the mixture.   Add the next 11 ingredients (pinto beans thru unsweetened cocoa powder).  Stir to combine and bring to a slight boil.  Stir in the veggie crumbles.  When the mixture returns to a slight boil add a few splashes of soy sauce or liquid aminos.  Reduce heat, cover and simmer for an hour or more, stirring periodically to prevent sticking.  Sample to test for seasoning. Salt and pepper to taste.
Serve with your favorite toppings.

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