Vegan Chili

Fall is almost here, and what's better on a chilly day than a bowl of chili? This is a recipe I have used and tweaked over the years. Very simple to make, and a delicious dish that can stand up to any traditional "meaty" chili.

Ingredients:
2 tablespoons olive oil
2 teaspoons garlic powder, or 2 garlic cloves, minced
1 green pepper
1 yellow onion (medium)
2 cans (about 29 oz) petite diced tomatoes
1 can (6 oz) tomato paste, plus 3 cans of water
1 can (about 15 oz) black beans, rinsed and drained
1 can (about 16 oz) garbanzo (chickpea) beans, rinsed and drained
1 can (about 16 oz) dark red kidney beans, rinsed and drained
1 package (16 oz) mixed vegetables
Hot sauce to taste
Salt and pepper to taste

1. In a large pot, add olive oil and garlic. Heat on medium-medium high. When hot, add onions and green pepper. Stir and let cook about two minutes.

2. Add tomatoes and tomato paste with 3 (6 oz) cans of water. Stir. Add all beans and vegetables.  (Pro tip: I add all the beans in a colander and rinse them together, then add them to the pot). Stir and cover. Bring to a boil. Reduce heat and simmer for 30 minutes.

3. Add hot sauce to taste (I add about 1/4 cup).  Stir and cook longer if desired. Vegetables and beans should be soft.  Makes about 8 servings, and is even better as leftovers!


Let's be honest, chili can be as diverse as you want.  This is what I make at home, but feel free to get creative and add your own favorite beans and vegetables. The chili possibilities are endless!