Sunday, October 24, 2010

Spicy Vegan Chili with pintos and veggies

This chili has no tofu or TVP. What there IS, is lots of spices and vegetables and a few beans. This is more spicy than “hot.” If you want to dial it down a bit, just use 1/2 of the fresh jalapeno and cut the chili powder quantity in half.

1 TB olive oil
1/2 onion, chopped
1 stalk celery, chopped
2-3 carrots, sliced
1 fresh jalapeno, seeded and diced
1 green bell pepper, diced
3 large mushrooms, chopped
1 tsp cumin powder
1 tsp paprika
1 tsp oregano
1 TB chili powder
1/2 tsp salt
1/4 tsp pepper
1 15 oz can diced tomatoes
1 cup vegetable broth
1/2 cup frozen corn
1 14 oz can of pinto beans
2 TB tomato paste

Heat olive oil in large pot. Add onion and saute a couple minutes, add celery, carrots, minced garlic and saute until onions are getting translucent. Add jalapeno, bell pepper and mushrooms and cook until mushrooms start to extrude moisture. Add spices and stir for a minute or two. Add rest of ingredients and cook until vegetables are just al dente.

Garnish with vegan sour cream, shredded cheese or avocado.

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