Saturday, November 1, 2014

Kick the Chill: Vegan Three Bean Chili

The one day of the year where children really want to be outside, it decides to torrential downpour. Which is totally fine because we haven't had a decent rain in far over a year, so drought relief is much needed even though Halloween was a wash. It's now a day after and the rain is still falling. That damp chill is still surrounding us and I can really only focus on lounging around, snuggling in my favorite oversized sweater and oh yes, making chili. 

It took a long time after I became vegetarian (2008) to find a chili that had that zesty, smoky yet sweet taste I was used to, so I decided maybe I should stop expecting it to be like the meaty versions of eating past and move on to a yummy, spicy, hearty version of my own. And when I say my own, this isn't an original idea, I replicated it from my great friend Jenna who brought it over after our son was first born and my husband and I both fell in love. We've made a few tweaks of our own, and it's super easy for those of us with little time. 

Serves 8-10 (perfect leftovers)
Prep Time: 10 minutes
Cook Time: 50 minutes


1 T. olive oil
1 onion, finely chopped
1 green pepper, chopped
1 red pepper, chopped
1 serrano pepper, seeded and finely chopped
6 cups vegetable stock
3 T. tomato paste
2 14oz can stewed tomatoes with their juice
1 16oz can kidney beans, drained and rinsed
1 16oz can black beans, drained and rinsed
1 16oz can garbanzo beans, drained and rinsed
1 T. chili powder
1/8 t. cayenne pepper
2 t. ground cumin
1 T. fresh lime juice
¼ t. salt, plus more to taste

*If you like spicy, you can replace the serranos with jalapeños and bump up the cayenne, but this is just enough kick for my palette. Also, if you have the extra time to make any of these items from scratch, I certainly recommend, dried beans add an extra earthy component. Or it's absolutely delicious as is!


In a large stockpot over medium heat, heat olive oil then throw in onion, green pepper, red pepper, and serranos. Sauté until the onions are translucent. Add the stock and bring to a boil. Once rolling, turn heat to low and add remaining ingredients, stirring until combined. Simmer about 45-50 minutes. Salt to taste. If you aren't vegan, garnish with greek yogurtand pair with some sweet creamy cornbread. Amen. 

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