Sunday, April 7, 2013

Vegan Chili

Wow. I've tried a lot of different chili recipes, but this one takes the cake! This chili is recommended to be served over sweet potatoes, but that's really up to you. I altered this recipe until I really liked it! It serves about 4-6 people as a soup. Enjoy!

Ingredients // Making It

  • 2 T. Extra Virgin Olive Oil
Put the EVOO in the bottom of a large pot on medium heat.
  • 1 medium onion, finely chopped
  • 1 jalapeño, seeded and finely chopped (or you could use a whole green pepper)
  • 4 cloves garlic, finely minced
Once the EVOO heats up a bit, add the onion, jalapeño and garlic and let it cook for about 3-5 minutes, or until the onions turn clear. Add the ingredients below to the pot and let simmer for 20-25 minutes. 
  • 1 28oz can crushed tomatoes
  • 1 T ground cumin
  • 2 T chili powder
  • 1/4 t. cayenne pepper
  • 1 28oz can crushed tomatoes
  • 1 t. dried oregano
  • 1 T agave nectar (or you can use brown sugar, sugar, molasses, honey, etc.)
  • 3 cans of beans (I used 2 cans of red kidney beans and 1 can of black beans), drained and rinsed
  • 1 16oz bag of frozen corn, thawed (or you can use less if you prefer)
  • 1 1/2 t. salt
  • 1/4 c coarsely chopped fresh cilantro
  • 1 T lemon juice (or lime)
Wah-la! Recommended over sweet potatoes for a serious meal. Let me know what you think!

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