During my now 5 week experiment eating Vegan Plus, one of my favorite recipes has been a vegan chili one my wife found online. Not to toot my own horn, but this is the best rootin’ tootin’ vegan chili in the known galaxy. To echo a comment about the vegan chili as found on the Doctor Oz website:
This recipe has made me a believer that meat is not needed to enjoy awesome chili!
How to make Vegan Chili “Meaty”
In addition to the the basic chili ingredients — beans, tomatoes, chili powder, I think this particular recipe gets it’s “meatiness” from ample use of carrots, celery, and onions. All these veggies serve to thicken the chili; the chopped carrots give it some meaty heft.
Ingredients for Vegan Chili
- 3 tbsp olive oil
- 2 cups chopped onions, divided
- 3/4 cup chopped celery
- 3/4 cup chopped carrots
- 3 cloves garlic, chopped
- 2 cups chopped green and/or red bell pepper
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 (28-oz) can of diced tomatoes with liquid
- 3 tbsp tomato paste
- 1 (15-oz) can organic black beans, drained
- 1 (15-oz) can organic kidney beans, drained
- 1 (11-oz) can whole kernel corn, drained
- 1 1/2 tbsp basil
- 1 tbsp lime juice
- 1/2 cup chopped cilantro
Directions for Vegan Chili
- Heat oil in a large saucepan over medium heat. Saute 1-1/2 cups of onions, celery and carrots until soft.
- Stir in peppers, garlic, chili powder and cumin. Cook about 6 minutes.
- Stir in tomatoes, tomato paste, beans, and corn. Season as desired (basil, salt and pepper).
- Bring to a boil, and reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.
- Stir in lime juice and cilantro just before serving.