Chili is a classic, satisfying comfort food that is very easily transformed into a vegan dish that would please even the most skeptical omnivores. Well, unless those omnivores don't like beans, in which case they should stay clear of this blog altogether. Chili is also a good make-ahead meal that can be frozen for last-minute weeknight dinners, and hearty packed lunches.
Vegan Chili
1 large or 2 small cooking onions, chopped
1 sweet pepper, chopped
additional veggies (optional - zucchini, celery, broccoli, whatever strikes your fancy)
2 cans beans (kidney beans, black beans, lentils... up to you!)
1 large can diced tomatoes
1 cup frozen corn
1 package chili seasoning
hot peppers or hot sauce to taste (optional)
water (as needed to achieve desired consistency)
Saute onion and pepper in a large pot til onions soften. Add remaining ingredients, simmer til veggies are cooked (15-20 minutes). Mash the beans a bit with a potato masher, or give it a few quick zings with an immersion blender to help thicken up the liquid (but you still want most of the beans to be whole).
Pairs well with garlic bread, gloomy days, and flannel shirts.
