I made this vegan chili last week for a group of meat loving friends and they devoured it! This makes a pretty hearty batch and they were scraping the pot, always a good sign of a good meal.
Ingredients:
Olive oil
6 red potatoes, quartered
1 medium onion, diced
3 cloves garlic, minced
1 zucchini, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 ears corn-kernels cut from cob
(or 1 cup frozen corn)
3 14.5-ounce cans diced tomatoes
2 15-ounce cans beans (I used red & white kidney beans), rinsed and drained
1 1/2 cups vegetable broth
For the seasoning:
2 tablespoons brown sugar
2 tablespoons chili powder
2 tablespoons cumin
2 teaspoons dried oregano
3 teaspoons salt
2 teaspoons pepper
1 teaspoon red pepper flakes
2 tablespoons tomato paste
How to:
-Boil potatoes until you can pierce them half-way through with a fork,
drain & set aside
-Heat a splash of olive oil in a
large stock pot or Dutch oven over medium high heat
-Add the onion and garlic, season
with salt and pepper, cook until softened
-Add bell peppers & zucchini and
cook about 5 more minutes, stirring frequently
-Combine the brown sugar, chili
powder, cumin, oregano, salt, and pepper
-Add the spice mixture and tomato
paste to the veggie mixture
-Cook for about a minute, stirring
to combine the paste with the spices
-Add the tomatoes and stir, picking
up any brown bits from the bottom of the pot
-Raise the heat to medium and add
the beans, corn, potatoes and broth to the pot
-Bring the mixture to a simmer,
then lower the heat, cover, and cook for about 40 minutes
-Serve hot with cheese &
tortilla chips
