It’s chilly. Let’s make chili.

Vegan chiliHar har har. I am so witty…okay, maybe not so much. But hey, it IS freakin’ cold outside and honestly, it’s officially soup weather. And since my mom left on vacation a couple weeks ago, she’s left a ton of ingredients at home that just may go to waste aka FREE GROCERIES! Score.

The first things I spotted were carrots and celery and what initially came to mind was a mirapoix, or the classic combination of onions, celery, and carrots. And with those ingredients I had to make soup. And the easiest soup? Chili. And to make it even easier? Vegan chili.

But haaaaang on a minute, chili? Without the meat? Why would you even commit such a crime?! Well, as much as I love meat chilis, I actually didn’t have any ground beef on hand and was too lazy to go out and get some. Besides, I love basing recipes and cooking whatever is leftover in the fridge or in the cupboard. Plus, this chili is PACKED with protein in the form of beans/legumes so don’t you worry about not getting enough protein/having enough energy throughout the week — I’ve got you covered.

I love fresh anything but some ingredients just aren’t in season which is why I resort to canned and dried goods, and also for sheer convenience. Canned tomatoes and beans, frozen vegetables and fruits (berries, spinach, peas, beans, etc.), and dried pastas, rice and grains (quinoa, brown rice, wild rice, kamut, etc.) are all staples in my kitchen.

This recipe is very versatile and can be used a base for other soups such as minestrone, mulligatawany, etc. Try different mixtures of beans, maybe adding a dab of tomato paste to thicken it a bit, or maybe…some meat? Give it a go and make it your own!
Vegan chili Vegan chili Vegan chili Vegan chili Vegan chili

Vegan chili

What you’ll need:
– 1 tbsp ghee, or vegetable oil
– 1/2 large white onion, diced
– 6 cloves garlic, minced
– 3 stalks celery, sliced
– 4 small carrots, sliced
– 1 (28oz) can diced tomatoes
– 1 (19oz) can black beans, drained
– 2 (19oz) can bean medley, drained
– 4 cups chicken broth
– 1 1/2 tbsp ground cumin
– 1 tbsp cayenne pepper
– Freshly ground black pepper
– Greek yogurt (optional)

What you’ll need to do:
1. In a large pot, heat ghee or vegetable oil on medium-high until hot.
2. Add the onions, garlic, celery and carrots and saute until onions are translucent about 1-2min.
4. Add the tomatoes, with juice, and beans (feel free to use whatever beans you like — I used a can of black and two different brands of bean medleys which contained chick peas, red kidney beans, white beans, and lima beans).
5. Increase the heat and add the chicken broth and spices, stir, and bring to a boil. Bring temperature down to low and simmer for 30 minutes or longer.
6. Ladle into bowls and serve with a dollop of Greek yogurt on top. Makes 8-10 servings.

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