Happy solstice, little wanderers. What are you looking for?
If it's the best vegan chili this side of Kentucky (probably anywhere, really, since there are no vegans in Kentucky), you've come to the right place. I made a pot of this madness last night along with twice baked potatoes* to much critical acclaim from my carnivorous family.
"I can't believe there's not steak in my mouth right now" Chili
Ingredients:
1 Tbsp olive oil
1 onion, chopped
1/2 red bell pepper, chopped
1 clove garlic, minced
28 oz. crushed tomatoes
19 oz. vegetable broth
1 Tbsp chili powder
1 tsp cumin
1 tsp sugar
1/2 tsp oregano
1/2 tsp cinnamon
1/2 tsp salt
15 oz. kidney beans, drained
15 oz. pinto beans, drained
1/2 cup corn (fresh if available, but frozen is perfectly acceptable)
Directions:
1. Heat oil in a large pot. Add onion, bell pepper, and garlic and sauté until slightly browned.
2. Add all remaining ingredients except for beans and corn. Bring to a boil; reduce heat and simmer uncovered for 15 minutes, stirring occasionally. The chili will appear very watery at first, but do not be alarmed! It will boil down.
3. Add beans. Simmer for another 10 minutes, stirring occasionally. Add corn and simmer for a final 10 minutes, or until desired thickness is achieved. Serve atop potato, topped with shredded vegan cheese or better-than-sour cream, if desired.
*Twice Baked Potatoes*
Ingredients:
2 large baked potatoes
2 Tbsp soy creamer
2 Tbsp Earth Balance margarine
1 clove garlic, minced
1/2 tsp salt
Fresh chives for garnish
Directions:
1. Preheat oven to 350
2. Scoop out the insides of the baked potatoes with a spoon, leaving the skins intact to create shells. In a large bowl, combine the potato with all other ingredients except for chives. Blend with an electric mixer until smooth and creamy, adding more creamer if necessary.
3. Spoon the potato mixture back into the skins. Place on a baking tray and cook at 350 for 10 minutes or until the tops are lightly browned.
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