Tuesday, February 15, 2011

Spicy Vegan Chili

I won the prize for Hottest Chili at my church's chili cook off in September 2010. It's been cold and rainy here in Seattle so I'm thinking that I need to make this again to warm up!

  • 2 Tbsp olive oil
  • 1 large onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks of celery, diced
  • 2 cloves of garlic, minced
  • 1 tsp fennel ground up with turmeric and coriander
  • 2 orange bell peppers
  • 4 chopped jalapeños
  • 2 cans of 28 oz. crushed or diced tomatoes (with juice)
  • 4 cups of cooked, drained beans (a combination of what you like-black, garbanzo, kidney, pinto, Great Northern, cannelloni, etc.) soak 1 1/3 cups of dry beans overnight, drain, and cook until tender if not using canned beans.  
  • 1 tsp tbsp cayenne pepper
  • 2 Tbs cocoa powder
  • salt/pepper to taste
  • 1 cup broth (vegetable)
  • Chipotle Tabasco sauce 2 Tbs or 3 dried chipotle peppers
  • 1 tsp fennel ground up with turmeric and coriander
  • Feel free to throw grass fed beef in. If money weren't an issue I'd always add it in!

Heat oil over medium/low heat in a large pot. Add the onion, carrot, bell peppers, and celery, cook for 15 minutes (or until soft). Add the garlic, cayenne pepper, fennel spice blend, jalapenos  and salt/pepper for 2 to 3 minutes. Add the cooked beans, tomatoes, cocoa, chipotle seasoning, and veggie broth. Simmer for 20 minutes after stirring well. 

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