Hearty Vegan Chili

My niece was hosting a cook-off chili contest for one of her business clients. She knew some of the attendees were vegetarians and vegans and the majority were meat eaters. She also knew none of the contestants would be offering a vegetarian or vegan chili, so, in a mad rush, all of a sudden she had an epiphany, “let me ask my auntie”. So here I am with my very first attempt at preparing a Vegetarian/Vegan Chili. Some family members and friends are already tweeting “I can’t wait to taste this dish”. In creating this chili I imagined how I would want a chunky meatless chili to taste. I used the same ingredients but added a few more vegetables and used twice as much onions. It turned out fabulously!

INGREDIENTS AND METHOD

2 medium vidalia onions, chopped 3 garlic cloves, finely chopped 1 medium green pepper, chopped 1 medium orange pepper, chopped 3 celery stalk, chopped 2 tablespoon olive oil Sautée the above for 5 minutes then add the following:-

½ teaspoon salt 1 teaspoon black pepper ¼ teaspoon cayenne pepper 3 tablespoon chili powder 1 tablespoon cumin powder 1 14.5 oz can chopped tomatoes with green chili 1 14.5 oz can chopped tomatoes ½ cup tomato sauce 1 & ½ cup organic vegetable broth Cook for a further 3 minutes then add the following:-

1 14.5 oz can of the following beans:- black beans, red kidney beans, vegetarians baked beans, garbanzo beans ½ 14.5 oz can of sweet corn kernels 2 tablespoon worcestershire sauce Check seasoning and simmer for 30 minutes. Add 2 tablespoons chopped cilantro and mix well.

Pro Tip: Serve with vegan cheese, sour cream & chopped green onions.

Photo Credit: Solomon Public Relations, LLC