Sunday, January 13, 2013

Vegan Two Bean Chili

Vegan Two Bean Chili

The ULTIMATE Game Day recipe is definitely CHILI! And with vegans its no different! This recipe has a lot flavors and even my secret ingredient that you would not expect in a savory dish...Cinnamon. Yes you read that right, it brings out the flavors in the dish and makes it more authentic tasting. This dish can also be served on a cold day with an array of different items on top or served plain with a BIG spoon! Hope your game day guests enjoy it as much as mine. Enjoy!

Vegan Two Bean Chili

-1/4 cup olive oil, divided
-1 large onion, chopped
-1 cup diced red bell pepper, chopped
-1 cup diced green bell pepper, chopped
-3 or 4 garlic cloves, minced
-1 4oz can green chilies, drained
-3 cups vegan ground beef crumbles (1 log formed vegan beef is fine also)
-1/4 cup cilantro, finely chopped
-2 Tablespoons chili powder
-1/8 teaspoons cinnamon powder, (secret ingredient)
-2 teaspoons ground cumin
-1 1/2 teaspoons salt, or to taste
-1 teaspoon dried Mexican oregano, (regular oregano is fine also)
-1/4 teaspoon crushed red pepper, (more or less if you want it spicier or not)
-1 (28-ounce) can diced tomatoes with their juices
-1 (8-ounce) can tomato sauce
-1 to 2 cups chicken/vegetable broth or water, (depending on how you like your chili consistency)
-1 1/2 cups kidney beans, drained
-1 1/2 cups black beans, drained
-2 jalapeno peppers, seeded and minced (for spicier chili)

For Serving:
-1/4 cup finely chopped cilantro leaves
-Canned Green Chilies or Pickled Jalapenos
-Vegan Cheese
-Vegan Sour Cream
-Ripe Avocado
-Vegan Tortilla or Corn Chips for dipping or crumbled on top


Heat the oil in a 4 quart large heavy saucepan, when hot Add the onions and both the red and green peppers and cook until vegetables are soft and lightly caramelized, about 6 to 8 minutes. Add the jalapenos (if using) and garlic and cook until fragrant, 1 to 2 minutes. Add the vegan beef crumbles (or log), cilantro, chili powder, cumin, salt, oregano, cinnamon, and crushed red pepper and cook, stirring to break up any lumps, until the vegan beef is cooked through and the spices are very fragrant, about 6 minutes (longer if log form). Add the tomatoes, tomato sauce, and green chilies and chicken broth and bring to a boil. Reduce heat to a simmer and cook for 20 minutes. Add the kidney and black beans and cook until the flavors come together and the chili has thickened, about 20 or 30 minutes longer. Remove from the heat and let sit until you are ready to serve.

For serving, Add cilantro, vegan cheese, sour cream, canned green chilies or pickled jalapenos, avocado, and/or serve with tortilla chips or vegan cornbread.


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