December 13th, 2011

Meatless Monday: Meatlover’s Vegan Chili

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This is THE recipe to serve to those who are skeptical that meatless dishes can taste just as good. If you’re ready to trick your family and friends, to serve them a dish only to reveal, after they have claimed their love for it, that it is vegan, this is the dish. Are you ready to make some Meatless Monday converts?My perspective may be skewed, being a native southerner and all, but yesterday was the first downright cold day of the year. It was 20 degrees outside as I was driving to work. And that gave me a hankering to make something warm that sticks to my bones for dinner. In my conjuring of this chili, I realized how protein-packed it was (beans ARE a magical thing) and that it was, in fact, vegan.

Serve this chili however you like. Being from Louisville, I like my chili over spaghetti (egg-less to keep it vegan). Last night I had it with some tortilla chips sprinkled on top, for some crunch. I didn’t want the peppers and onions to disappear, so  I chopped the veggies pretty big. If you’re trying to sneak vegetables to a picky eater, dice them small and they’ll disappear as the chili stews. Serve with some cornbread (not vegan) for some very happy folks.

Carnivore Boyfriend Review: “It’s really good. It tastes like beef stew.”

Meatlover’s Vegan Chili

1 teaspoon olive oil

3 small, or 2 large, yellow onions, diced

2 cloves garlic, minced

2 large bell peppers, diced

1, 28oz can diced tomatoes (about 3 1/2 cups diced tomatoes)

1, 28oz can tomato puree (about 3 1/2 cups tomato puree)

1, 28 oz can black beans (or kidney beans)

1 teaspoon cayenne pepper (or less to reduce spice)

pinch of red pepper flakes

1 tablespoon oregano

In a large stockpot, heat olive oil over medium high heat. Add onions and garlic and saute until soft, about 5 minutes. Add peppers and stir for 3-5 minutes. Add both cans of tomatoes and black beans, stir to combine, then add in spices to taste. Simmer, covered, over medium heat for 30-45 minutes, stirring intermittently, until desired thickness is reach. At 10 minutes, it’s a soup. At 30, a nice stew. I found that it took about 45 minutes for the chili to thicken to where I like it. Yield: 4 entree portions, about 8 cups

How do you like your chili?

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