Well, despite it being summer I made a big batch of vegan chili to take to camp. Seeing as we'd need lunch (for 12!!) I cooked up this chili and froze it. I figured it would help cool the food in the cooler, and would thaw nicely for lunch on our third day or so. Sure enough, even the carnivores ate several bowls and agreed it was a good batch! Here goes!! As a side note, due to some recent reading, I've switched to Safflower Oil for sauteing, as it tends to do better with a high heat than EVOO (Extra Virgin Olive Oil.)
Ingredients:
2 tbsp Safflower Oil
1 large Vidalia Onion, diced
4 Clove Garlic, smashed/minced
1 Green Bell Pepper
2 medium Carrots, chopped
1 large or 2 medium Sweet Potatoes
1 can White (Cannellini) Beans
1 can Red Kidney Beans
1 can Dark Red Kidney Beans
1 can Black Soy Beans or Black Beans
1 large can diced tomatoes
1 carton no-chicken or vegetable broth
Salt and Pepper to taste
Chili Powder (approx 1 tbsp.)
Cayenne to taste
1. Heat oil in pan. Add onion, garlic, and saute until onion are translucent - about 5 minutes on med heat.
2. Add pepper, saute 3 more minutes.
3. Add all carrots, sweet potato, all beans, tomatoes, and broth. Bring to a boil, reduce to simmer, and cook until all veggies are soft - approximately 25-30 minutes.
4. Season with salt, pepper, chili powder, and cayenne.
** Optional add-ins - 1 box frozen chopped spinach, 1 carton silken tofu, crumbled, and other veggies as you wish!
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