Hello October, nice to see ya. This #meatlessmonday chili was a crowd pleaser. The first question, “What meat is in this?” The answer none, just a puréed blend of tomatoes, carrots, onions and cilantro using the @vitamix to give it a more meaty texture. But my secret to a great chili is soaking dry beans instead of using canned beans. We’ve been doing this, just like my grandmother used to, for over a year now and the taste and flavor is well worth the simple step of soaking them overnight in water.
Veggie Chili, serves 8
2 cans diced tomatoes
1 large carrot
5 fresh cilantro sprigs
1/4 cup onion, diced
Pinch of salt
2 cups pinto beans, soaked and cooked
1 cup black beans, soaked and cooked
2 ears of corn, cooked and cut from cobb
1 Tbsp extra virgin olive oil
1 small onion, diced
2 garlic cloves, finely chopped
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1 large yellow squash, diced
1 Tbsp chili powder
1 Tbsp ground cumin
1 1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp ground cayenne pepper
2-3 cups water or veggie broth
Go Veggie Vegan Mexican Shreds or a cheese you prefer
2-3 avocados, sliced
Vegan Gourmet brand sour cream or another you prefer
Fresh cilantro, chopped
1 jalapeno, diced
In a Vitamix or other blender, blend canned diced tomatoes with carrot, onion, cilantro, and salt to taste until chunky.
In a large heavy bottom pan, heat olive oil garlic and onion and cook until translucent, then add squash and peppers. Add spices and saute until tender. Add tomato mixture to pot.
Add broth or water, beans, and corn and bring to a simmer.
Simmer for 20-30 minutes.
Divided evenly into bowls and top with cheese, sour cream, avocado, cilantro, and jalapeño if desired.