Chili (Vegan)
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Chili (Vegan)
  Chili    Vegetarian    Vegan    Beans  
Last updated 6/12/2012 1:28:43 AM. Recipe ID 64206. Report a problem with this recipe.
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This is a kind of Chili that needs no meat (and uses no ersatz meat). Many variations 
are possible; the recipe is very flexible. The molasses gives this chili a somewhat 
Louisiana flavor.


    * 2 cans red kidney beans
    * 1 can black beans
    * 1 can navy beans
    * 1 can corn kernels
    * 1 can tomato paste
    * 1 medium tomato, chopped (canned diced tomato works too)
    * 2 fresh jalapeņos (or your favorite chili pepper works too; more if you like it 
really hot)
    * 1 green bell pepper, chopped
    * 1 red or yellow bell pepper, chopped
    * 2 medium onions, chopped
    * 4 medium cloves of garlic, chopped or crushed
    * 10 mL chili powder
    * large pinch salt (to taste; not needed)
    * pinch of oregano
    * 10 mL olive oil (or any other kind of vegetable oil)
    * 50 mL molasses
    * chili garlic sauce (optional)


In a large pot, heat the olive oil with a few drops of water. When the water starts 
sizzling, add the onions and garlic. Stir until the onions are soft (optionally until 
they are slightly brown). Add the chili peppers and fry for a few more seconds. Add the 
tomato paste and tomato, and the chili powder, salt, and oregano. Stir a few times then 
let boil and simmer.

Wash the slime from the cans off the beans. Add the beans and corn. Add the molasses. 
Taste the chili; if it needs more seasoning, add it now (perhaps with the exception of 
salt, as people can add this at the table). It is probably better not to add more 
jalapeņos at this point, but if the chili is not spicy enough, some chili sauce or 
chili garlic sauce can be added. Let the pot simmer, covered, for at least 30 minutes - 
longer will distribute the flavor better. If the chili is too thick, add a little 
water; if it's too thin, uncover the pot.

Add the bell peppers, stir, and simmer for a minute or two (peppers should stay 
crunchy). Serve with bread; makes about 8 bowls, which are very filling. Keeps well, 
perhaps even better the second day.

Cook's Note: In making this recipe, when I got to the boil part, there was no liquid in 
the pot to boil. I added two cups of vegetable broth, which seemed to work well, but 
next time I'll try a large can of diced tomatoes.

Cook's Note: It's not clear how large each of the cans should be. Canned tomatoes in 
particular can come in much larger sizes than canned beans.

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Recipe ID 64206 (Nov 18, 2007)

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