Happy Herbivore Blog

February 26, 2012

Plant-Based (Vegan) Chili Recipe

A friend of mine was in a Chili Cookoff last week and came in 2nd place. I told him he should have asked me for a recipe and maybe he would have won first!

A nice bowl of warm chili can ease the winter blues and bring people together. There are dozens of chili societies that host cookoffs throught the world, with some being solely vegetarian or vegan cookoffs!

While most vegetarian chili focuses on black, kideny, or pinto beans, chickpeas are the star in this one. They add that special something to the chili.

Cornbread is often a stable with chili. You can eat a slice on the side or break it into pieces and add it to the chili as well. The Bayou Cornbread (EHH, pg 66) is an excellent cornbread that compliments chili without trying to steal the spotlight.

Recipe:Chickpea and Corn Chili

Description

Most vegetarian chilis are centered black, kidney or pinto beans but this one lets the chickpea shine.

Ingredients

Instructions

In a large pot, combine broth, tomatoes, chilis, onion, bell pepper, paprika, cumin and chili powder. Cover and bring to a boil, then reduce to low and simmer for an hour or until most, but not all of the liquid has cooked off and the onions are translucent and the green peppers tender. Ideally, you want a thin layer of liquid still coating your pan. If you're in a rush, don't worry -- you can cook it less you'll just have a soupy chili. Next, add the tomato paste, pure maple syrup and frozen corn. Reduce the heat to the lowest possible setting and heat thoroughly. Once corn is warm, add beans and tomato sauce plus salt and cayenne to taste. Then continue to heat over low heat until beans are warm, about 5 minutes. Garnish with cilantro leaves and add vegan shredded Monterary jack cheese or a dollop of vegan sour cream over top if desired.

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