While I love holiday food just as much as the next, some times you just need to switch it up.
Five other reasons to make this chili:
1. You’ve spent way too much money on Thanksgiving dinner and at Black Friday sales. (This chili is inexpensive).
2. Coupled with some (vegan) sour cream, cheese, and cornbread, you’ve got all your food groups in one bowl.
3. It’s flexible. This version is vegan, but you can adapt it to your own food eating preference.
4.It’s fast–there’s little prep, little tending, and you’ll have chili for at least a couple of days.
5. It’s cold outside and the chili will make you all warm inside!
1 medium yellow onion
3 tablespoons olive oil
2 cloves garlic
1 heaping teaspoon cumin
2 heaping tablespoons chili powder
1 bay leaf
2 14 oz cans stewed tomatoes
1 10 oz can diced tomatoes with chilis
1 cup vegetable broth
1 cup kidney beans (cooked)
1 cup black beans (cooked)
1 1/2 cups veggie crumbles
1 1/2 cups frozen corn
*Heat olive oil in stock pot over medium heat. Add onion, jalapenos. Cook 3 minutes. Add garlic, salt, pepper, cumin, chili powder. Cook 3 minutes.
*Serve with cornbread, sour cream, cheese, and avocado.
Note: The secret to making a yummy vegan chili (in my opinion…) is to cook your spices. Cooking your cumin and chili powder for just a few minutes brings out a richness that makes the chili complex and full of depth.