Vegan Chili

In winter, I always love to have chili (especially my husband’s), but every time I eat it, I always walk away feeling heavy (it could be because of all of the crackers that I eat with it). So, this fall I thought I’d try a vegan chili with the thought that it would be lighter without the meat. I based my chili off of Food 52’s Tempeh Chili. I adapted it a good deal, so feel free to try both!

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion
• 1 large bell pepper (I used orange)
• 1 large celery stalk
• 1 carrot
• 2 cloves garlic, diced
• 1 cup water
• 4 table spoons tomato paste
• 1 15 ounce can pinto or kidney beans
• 1 teaspoon cumin
• 2 teaspoons taco seasoning (I didn’t have chili paste)
• ½ teaspoon salt
• 1/4 teaspoon rushed red pepper flakes
• ½ cup green onions, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onions and cook until they’re translucent.
2. Add the pepper, celery, and carrot and cook till they’re tender, about 5 minutes. Add the garlic. Continue cooking another two minutes.
3. Add a cup of water and all of the remaining ingredients. Reduce heat to a simmer and cook until the chili is fragrant, warm, and the flavors have come together (at least 30 minutes). Add more water as needed, if the chili becomes too thick.
4. Serve, sprinkled with green onion or scallions.