It’s Getting Chili in Here

Delicious, delicious, delicious. I’ve always been a huge fan of Mexican. And it’s not just the margaritas! (Though, honestly, they don’t hurt.) It’s the gazillion layers of nutritiousness hidden inside a bowl of delish. I love the beans. I love the spiciness. I love the snuggly warmth of eating this kind of stuff at this time of year.

So yeah, here’s my favourite vegan chili. (Okay, when I say here, I don’t mean in the picture, I mean in the recipe. I am always forgetting to take foodie pictures, so I am using someone else’s.) Important to note: First off, I don’t like to use too many vegetables, as I prefer the thick and smooth to the chunky and crunchy. Secondly, I don’t like adding fake tofu edition of ground beef, as the beans are enough for me. In any case, these are my rules, but you may do what you will!

It’s Getting Chili in Here

• 1-2T olive oil
• 1 orange pepper
• 1 yellow pepper
• 1 onion
• 1T flour
• 1T chili powder
• 1T cumin
• 1t cocoa
• 1/4t cayenne
• 1 can black beans
• 1 can kidney beans
• 1 can chickpeas
• 1T balsamic
• 1 can crushed tomatoes

Cook it all up in a big pot, takes maybe fifteen minutes to make. Let it sit however long you like, spicing away, or get ready to eat straight up. Smoosh with a potato masher to make a thicker, smoother consistency, if you like that sort of thing.

Either eat as a chili in a bowl or throw in a big whole grain tortilla. Add some shredded soy cheese and avocado for extra deliciousness.

About seventeen times better than anything you find pre-made in your grocery store – yes, even the organic stuff – and still a super quick dinner.