Wednesday, October 22, 2014

Vibrant Vegan Chili

This is a favorite of mine (and of a few friends of mine) but my daughter hates tomatoes and my boyfriend doesn't like chili so I rarely make it. They're missing out! I made this for a chili competition at work, though I'm not competing, just entering it as a non-competitive dish.


1 bag of Boca "beef" crumbles (other vegan ground beef substitutes can work, but this is the best)
1 large onion, diced
1 TBS olive oil
3 cloves garlic, crushed
1.5 TBS regular chili powder
1/2 TBS hot chili powder
1 tsp cumin
1 tsp Mexican oregano
1/2 tsp salt (optional, to taste)
1 tsp unsweetened cocoa powder
1/4 tsp epazote (this is an herb that's supposed to prevent stomach distress when eating beans!)
1/8 tsp cayenne pepper (optional, to taste)
1 large can (28 oz) of fire roasted crushed tomatoes (note - I like a very thick chili. If you like yours soupy, add more tomato (a 15oz can of tomato sauce will work), then add a few pinches more of chili powder and cumin)
1 can (15 oz) of dark red kidney beans
1 can (15 oz) of light red kidney beans

Heat the olive oil and add the onions. Cook for a few minutes, until the onions are translucent. While that's happening, measure out the spices (garlic through cayenne) and set them aside in a small bowl. Add the Boca crumbles to the pan, cooking until browned, then add the spices. Stir the spices in, then add the crushed tomatoes. Cook over medium heat for about 20 minutes, stirring often to prevent burning. Add beans and cook for another 20 minutes, still stirring frequently. Simmer for 15 minutes or more to allow flavors to meld. I love serving it with little slices of avocado or with vegan sour cream, but it stands alone pretty well, too.

Nutrition (per 1 cup)

Calories: 209
Carbohydrates: 33.3 g
Fat: 2.7 g
Protein: 16 g.
Fiber: 50% (12.5 g.)
Vitamin A: 28%
Vitamin C: 65%
Calcium: 10%
Iron: 20%