Sounds like an oxymoron, doesn’t it? Being that I don’t eat poultry and don’t really care for pork unless it’s slow cooked and pulled, it’s really important to incorporate lots of meat free meals into my week so I am not eating red meat all the time. That’s why I was more than happy to fulfill the request of finding and perfecting a recipe for vegan chili. Of course the search began and ended at my go-to, one stop shop for all things vegan; Oh She Glows. I added and changed a few things, but overall her recipe was amazing. Dare I say that I enjoyed it more than regular Chili?
Vegan Chili - adapted from Oh She Glows
1 tsp EVOO
1 garlic clove, minced
2 bell peppers, chopped
1 sweet onion, chopped
3 carrots, chopped
1 can mushrooms, drained
1 – 28 oz can diced tomatoes, with the juice
1 can black beans, drained and rinsed
1 can red beans, drained and rinsed
1 can corn
3 tbsp chili powder
2 tsp oregano
salt, to taste
red pepper flakes, to taste
1 tbsp unsweetened cocoa powder
2 tbsp chia seeds (optional, but adds more protein and omega’s)
* I wanted to add some chopped up eggplant, but the one I bought 3 days ago was getting fuzzy already (thanks Stop and Shop)
Heat a large saucepan over medium heat with the EVOO. Cook onions, garlic, carrots, and peppers for about 5 minutes. Add everything else, stir real well, cover, and let simmer for 30-35 minutes. That’s it!
Perfect for meat eaters, non meat eaters, and people with high blood pressure like *somebody* I know who is reading this! Steve quickly un-veganized this by adding shredded cheddar to his bowl, but considering he is a full on carnivore and asked still asked for seconds, I’m considering this a major win..