Archive for December, 2010

“Thumbs Up, Mom” Vegan Chili

Like most recipes that I experiment with, I let my kids offer the final verdict.  This vegan chili was enthusiastically eaten and there was a bit of a competition for the leftovers.  Enjoy!

Ingredients

3-4 Tbsp Olive oil, divided

1 medium chopped sweet onion

1 large celery stalk, chopped

2 carrots, peeled and sliced

3 small or 2 medium white or red skinned potatoes, scrubbed, not peeled; diced  (This would even be great with a sweet potato instead!)

1 small can tomato paste

1 28 oz. can of good plum tomatoes, given a whirl in a food processor; left slightly chunky (if you don’t have a food processor, use 14 oz of good crushed tomatoes and 14 oz of good diced tomatoes

2 Tbsp. chili powder

1 1/2 cup corn (frozen or fresh, or 1 can drained)

1 can cannellini beans, drained and rinsed

1 can black beans, drained and rinsed

1 cup hot water

2 tsp sea salt or kosher salt

fresh ground black pepper

Preheat oven to 375 degrees.  Roast potatoes and carrots tossed with about 1-2 Tbsp olive oil for about 35 minutes, until just soft.

Saute onion and celery  in remaining olive oil until onions and celery are tender and fragrant.  Add tomato paste and stir until just liquified and coating vegetables.  Add tomatoes, one teaspoon of salt, chili powder (adjusting amount for taste) and water.  Add roasted vegetables.

Let simmer, covered, about 20 minutes.

Add corn, beans, second teaspoon of salt, and pepper.  Continue to simmer, partially covered, until very hot and slightly thickened, another 20 minutes.

Serve with real or vegan sour cream, real or vegan cheddar cheese and good crusty bread.