Lanie and Chris's Wedding Blog


SUnday Supper Club: Vegan Chili
October 29, 2009, 11:46 am
Filed under: Uncategorized

I know, I know….I’m super late with this post.  I was gonna hold out and just post it this coming Sunday, but I didn’t want to deprive my 2 readers of fabulous vegetarian recipes.  You get one now and – I PROMISE – one this Sunday.  Yay!

Here’s my vegan chili recipe.  So satisfying on those LA autumn days when the temperature drops to a bone-chilling 67º (note my winter tank top and winter flip flops below)

2T olive oil

1 large onion, medium chop

1 C carrot, chopped

1 C celery, chopped

1 block tempeh, chopped in to 1/2″ cubes

1/3 C soy sauce

4c veggie stock, divided

1/2 red bell pepper, med chop

1/2 green bell pepper, medium chop

5 garlic loves, minced

3 T chili poweder

1T oregano

1T cumin

1 t salt

1/2 T paprika

Cayenne pepper, to taste

15oz can diced tomatoes, with juice

approx 1 oz dark chocolate OR 1 1/2 T cocoa powder

1 15oz can kidney beans

1 15 oz can pinto beans

Handful chopped cilantro

Instructions:

Heat olive oil in a large skillet.

Brown onions then add the carrots, celery, soy sauce and 2 cups of stock. After about 3 minutes add the peppers.  Once the stock has absorbed and reduced to about 1/2, add the remaining stock and everything else but the beans.  Cover and let simmer over low/med heat, stirring regularly until the chili has thickened.  Add beans and cilantro, then adjust spices and serve with your choice of toppings.

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controlled chaos

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