for the carnivores who do business
Vegan Chili:
For the Vegans whom I dearly love:
Chili base:
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
1 1/2 cups chopped onions
whole bulb of garlic peeled and coarsely chopped
Once the pot is at about medium heat cook the vegetables in a light oil until they are really, really soft, but not brown - add broth (any broth, it doesn't matter - you can use water) - about 2 cups.
Add spices to taste:
Cumin (start with a full tablespoon)
Chili Powder (full tablespoon)
Ground Black Pepper (full tablespoon)
Salt (add as you go, this one can be tricky)
Cayenne (tiny teaspoon - even less if you can't handle too much heat - i end up adding more as i go)
Red Pepper Flakes (optional)
Whole Dried Chilis (optional)
The spices and the veggies should turn into a thick sauce, but to make it awesome, you should puree this in a food processor or take an immersion blender to the pot (carefully, of course) until you can't tell what it is anymore.
Add two cans of your favorite beans, drained and rinsed, three cans of diced tomatoes, 3-4 bay leaves, one coarsely chopped onion, in a slow cooker and cook for a few hours until you just can’t stand it and have to have some NOW.
I serve my Chili “Frito Pie Style” but with a modification learned from my Texas grade school cafeteria – over rice, fritos, and topped with lettuce, tomatoes and cheese. Pictured above with ground beef (didn't shoot the vegan one, sorry) and served over rice with kale.
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