Chili (Vegan)
| Vegan cuisine | Tex-Mex cuisine
Ingredients
- 2 cans (30 oz) red kidney beans
- 1 can (15 oz) black beans
- 1 can (15 oz) navy beans
- 1 can corn kernels
- 1 can (6 oz) tomato paste
- 1 medium tomato, chopped (canned diced tomato works too)
- 2 fresh jalapeños (or your favorite chili pepper works too; more if you like it really hot)
- 1 green bell pepper, chopped
- 1 red or yellow bell pepper, chopped
- 2 medium onions, chopped
- 4 medium cloves of garlic, chopped or crushed
- 10 ml chili powder
- 1 large pinch salt (optional)
- pinch of oregano
- 10 ml olive oil (or any other kind of vegetable oil)
- 50 ml molasses
- Chili garlic sauce (optional)
Instructions
- In a large pot, heat the olive oil with a few drops of water. When the water starts sizzling, add the onions and garlic. Stir until the onions are soft (optionally until they are slightly brown).
- Add the chili peppers and fry for a few more seconds. Add the tomato paste and tomato, and the chili powder, salt, and oregano. Stir a few times then let boil and simmer.
- Rinse the beans well and add them to the simmering vegetables. Drain the corn and add to the chili. Add the molasses.
- Taste the chili; if it needs more seasoning, add it now (perhaps with the exception of salt, as people can add this at the table). It is probably better not to add more jalapeños at this point, but if the chili is not spicy enough, some chili sauce or chili garlic sauce can be added.
- Let the pot simmer, covered, for at least 30 minutes—longer will distribute the flavor better. If the chili is too thick, add a little water; if it's too thin, uncover the pot to let water evaporate.
- Add the bell peppers, stir, and simmer for a minute or two (peppers should stay crunchy).
- Serve with bread; Keeps well, perhaps even better the second day.