This easy vegan chili is packed with good-for-you stuff.
Durp. We’re a full month into winter and I’m only just now makin’ chili. For shame!
This awesome chili was well worth the wait. Jason had been begging for chili and I always had another project on the burner. I finally made it for him this weekend and we both gobbled it up with lots of napkins and little grace. Is it even possible to eat chili with poise?
Maybe a yogi ballerina. Pinkie out, no spatters on the shirt.
Pretty much the opposite of myself.
But what this chili lacks in lithe ability, it makes up in flavor and nutrition.
See those sunny golden beets? You wouldn’t think beet go in chili, but they do. The soften into these melty nuggets, mild and nutty against the heat of the dish. If you have a beet hater in your family, just don’t tell them that they’re in there. Like…..i dunno….they just don’t taste like beets. I also threw in carrots, because if I’m making something soup-ish I must put carrots in there. Then you got your standard chili fare: black beans, jalapenos, crushed tomatoes, onions, beer, bell peppers. And lastly, some broccoli for an extra boost of greens. You can also sub in some spinach.
One thing I love about chili (other than its fiery flavor and ease of preparation) is its reliable cheapness. As I mentioned the other day, we’re trying to save a little cash right now. Pretty much everything in chili is pocket-friendly. I bought a big bag dry beans instead of canned ones (1 1/2 cup of homemade black beans=1 can of beans) and a hefty sack of Maseca. I truthfully haven’t used the Maseca much because my tortilla press is still buried somewhere in my in-laws’ basement, despite the fact that we moved over a year and a half ago. Their basement was supposed to be temporary storage until we got settled in at our apartment. Whoops. I tried using a rolling pin for the tortillas but it just wasn’t the same. But now that I have the Maseca anyways, I’m totally gonna make sopes.
If you guys have any sopes in particular that you’d like to see me make, lemme know. I’m takin’ orders.
- 1/2 lb carrots, chopped
- 1 tsp microplane grated garlic
- 1/2 cup chopped purple onion
- 2 large golden beets
- 2 jalapenos
- 2 cups veggie broth (preferably unsalted)
- 28 oz can crushed tomatoes
- 1 cup of gluten free vegan beer (or beer of choice)
- 1 orange bell pepper
- 1 red bell pepper
- 2 cups of chopped broccoli
- 2 cans o black beans, rinsed and drained. Or, 3 cups of home-cooked black beans.
- salt to taste
- Place the carrots, the garlic, the onion, the beets, and the jalapenos in a deep skillet over medium heat. Pour the broth over the veggies and cover the skillet.
- Allow veggies to cook for 18-20 min, stirring once or twice.
- Add the tomatoes, the beer, and the bell peppers. Replace cover and allow to return to a simmering, bubbling heat. This should happen very quickly.
- Uncover and continue to cook for 15 minutes, stirring once or twice.
- Add the broccoli and the beans and cook for 5 more minutes.
- Add salt to taste. Serve with love and corn chips.