United States / Sauces & condiments
Chili (Vegan)
Vegan chili is chili that uses no animal or meat products in its creation. Many variations of a vegetarian based chili have been created using meat substitutes, tofu and even vegetables. The most popular vegan chilis use beans as the main weight of the dish, but others use tofu, eggplant, butternut squash or zucchini. This is a kind of chili that needs no meat (and uses no ersatz meat). Many variations are possible; the recipe is very flexible. The molasses gives this chili a somewhat Louisiana flavor.
Ingredients
- kidney beans, 30 oz; canned red kidney beans2 can
- black beans, 15 oz1 can
- navy beans, 15 oz1 can
- sweetcorn, kernels1 can
- tomato paste, 6 oz1 can
- tomato, medium, chopped; canned diced tomato also works1
- jalapeño, fresh; or preferred chili pepper; more for extra heat2
- green bell pepper, chopped1
- red or yellow bell pepper, chopped1
- onion, medium, chopped2
- garlic, medium, chopped or crushed4 clove
- chilli powder10 ml
- salt, large; optional1 pinch
- oreganopinch
- olive oil, or any other vegetable oil10 ml
- molasses50 ml
- chili garlic sauce, optional
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
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.
