In keeping with the theme of more legumes, less meat, I bring you an easy, tasty vegan chili recipe you can knock off in 30 minutes (no fooling). If you want to get a bit more planny planny, you could use dried (black beans, kidney beans, chickpeas or Romano beans and soak them the night before). But if you don’t have time or interest, don’t. It’s perfectly delicious using plain ‘ol canned beans. Serve it with fresh bread, biscuits or corn bread. It makes a great dinner and stellar lunch the next day too!
If you make a big batch, freeze it and enjoy it again in a few weeks, when you have that craving again!
If you are an east-ender, Royal Beef (on the Danforth , east of Woodbine on the north side) is an excellent source for dried chilis. They generally have 2-3 vaireties on hand with varying degrees of heat. Not only is it an excellent butcher shop, they have farm fresh eggs, great cheese, pasta and sauces and a wonderful selection of condiments. A true gem!
- 1 ounce of each: 14can of black beans chick peas and Romano Beans
- 1 onion diced
- 4-6 cloves of garlic
- cups ½ – 1 ½of vegetable stock
- 2-3 cups of plum tomatoes
- 1 tsp each: cumin sea salt, chili powder, cumin, chipotle powder
- 1 dried smoked ancho chili
- enough vegetable/olive/canola/avocado/corn oil to cover the bottom of the pan
- Put your dry spices (excluding the dried pepper) in a large deep saucepan. Turn the heat to medium and lightly toast the spices. Toast for a few minutes. They should smell aromatic. When they start to smoke, remove from heat.
- Add the oil to the pan and put the heat on low. Add the onions and the garlic and saute. While the onions and garlic are cooking, rinse your beans under cold water to get all the goopy residue off.
- Add the beans to the onions, add enough stock and tomatoes to cover the beans. Throw in the dried chili. Simmer for 15 – 30 minutes. Serve and garnish.
vegan yogurt or regular yogurt or sour cream