The Best Spicy Vegan Chili
I make the BEST chili. Alex and I voted, and thats what we decided. I mean it! There were a few years when we started dating that we were pretty poor and could really only afford to buy bulk rice and beans and occasionally some veggies. Spices are cheap enough, so chili became our meal of choice. Sometimes it seemed like there were weeks when all we ate was chili scooped form a huge dutch oven for breakfast, lunch, and dinner. But that was okay! We bonded, we lost some weight, and we learned to really appreciate good food. There have lots of variations of this recipe depending on what we have in the fridge and in our wallets, but this is my favorite, most adaptable version.
It's full of veggies and three different kinds of beans, kicked up with cumin, chili powder, and spicy serrano peppers. It's yummiest with a squeeze of lime and some cilantro, and tastes great scooped up with salty tortilla chips. Let's eat!
1 tablespoon coconut oil
4 cloves garlic, minced
2 medium onions, chopped
3 bell peppers, diced into 1/2 inch pieces
2 serrano peppers, diced
2 medium sweet potatoes, cubed
2-15 ounce cans diced tomatoes
1-6 ounce can tomato paste
1-15 ounce can kidney beans (about 2 cups)
1-15 ounce can pinto beans (about 2 cups)
1-15 ounce can black beans (about 2 cups)
1 can vegan refried beans (optional-for a thicker chili)
2 teaspoons cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon himalayan pink salt
In a large pot or dutch oven melt oil over medium heat. Sauté garlic, onion, and peppers (bell & serrano) until soft, about 5 minutes. Add in the sweet potatoes and cook about 5 more minutes, stirring occasionally. Pour in the diced tomatoes and paste, plus all the beans- including refried if you're using them. Stir to combine. Add spices and simmer over medium heat 20-30 minutes, or until sweet potatoes are fork-tender and chili has thickened. (If you want to add water or vegetable broth to make the soup less thick, feel free to add up to 1 cup at this point.) Remove from heat and serve with a squeeze of lime and cilantro or fresh avocado slices. Leftovers can be refrigerated and reheated as needed for up to a week. Makes 4-6 servings. Enjoy!
Spicy Red & Black Pepper Cornbread
Well, the power is back on! After almost 3 days with no electricity, running water, or patience in below freezing temperatures, we again have light...and an internet connection. My apologies for missing a few days. Luckily, I made up this batch of deliciousness before the storm along with a giant pot of white bean chili. Don't worry, that recipe is coming. In the meantime, you should make this! This cornbread stays moist and doesn't crumble away like some gluten-free baked goods tend to. Plus, it has a nice spicy kick that goes great with a creamy soup or sopping up chili remnants. And its especially nice fresh out of the oven, smeared with a little butter and agave.
Tip: if you like it SUPAH SPICY, add a little extra cayenne & red pepper.
1 1/2 cups organic yellow cornmeal
1 1/2 cups GF all purpose flour mix (we used 3/4 cups teff + 3/4 cups almond flour)
1 1/2 teaspoons xantham gum
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cayenne pepper
1/2 teaspoon crushed red pepper
1/2 teaspoon black pepper
1 3/4 cup cold, unsweetened non-dairy milk
Preheat oven to 350 degrees. In a large mixing bowl combine all the dry ingredients- everything but the milk. Mix well with a whisk, making sure spices are evenly distributed throughout dry mixture. Finally, add the cold, non-dairy milk. Whisk together until a batter forms- but don't beat it to death, just mix until well combined. Pour batter into a greased 9x13 inch glass baking dish and bake for 45-50 minutes, until tops crack and an inserted fork comes out clean. Let cool completely before cutting into squares. Store in a sealed bag or container for up to a week.