Fabulous Vegetarian (Vegan) Chili
I love chili con carne, but this wonderful vegetarian chili is almost enough to make me convert! It's really hearty, and it's perfect with a side of nice, moist corn bread.
- You can also thump it into a 10 cup casserole dish and bake it at 350F degrees for about 40 minutes, instead of simmering it.
- The cocoa gives it a sort of dark thrilling timbre, reminiscent of mole sauce from mexico. Don't use too much, though, or it's kind of heavy tasting.
- If you like a Santa Fe style, add some frozen corn kernels to it with the tomato sauce, but skip the cocoa.
Cooking Time1 hr 20 min
- 2 teaspoons canola oil
- 2 onions, coarsely chopped
- 2 stalks celery, coarsely chopped
- 4 cloves garlic, crushed
- 1 green capsicum (bell pepper), chopped
- 1 19-ounce can tomatoes, any style
- 2 tablespoons ground chili powder or crushed chiles
- 1 teaspoon unsweetened cocoa powder
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1 teaspoon granulated sugar (optional)
- 1/2 teaspoon crushed red chili pepper
- 1/4 teaspoon cinnamon
- 4 cups cooked beans
- 1 1/2 cup tomato sauce
- Heat oil.
- Cook onion, celery, garlic, and bell pepper until soft, about 15 minutes.
- Add tomatoes; if they're whole, break 'em up with a fork.
- Add chilis, cocoa powder, cumin, salt, sugar, chili powder, and cinnamon and cook for about 5 minutes.
- Add tomato sauce and beans.
- Simmer for about 1 hour. If it looks too damn liquid, add a can of tomato paste, or throw in a handful of barley and continue to cook for about half an hour or until the barley is cooked, but this shouldn't be necessary.
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