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Vegan Chili
Truth be told, every time I make this combo, it is my ode to one of the best movies of my childhood. The Parent Trap (1998). Remember when the two Lohans have already switched and Chessy whips up a batch of cornbread and chili? Then Hallie takes one bite before running off to ride horses in Napa Valley with her “long last” dad. I was always so regretful on her behalf; she could have taken a few more bites!! Anyway, I make this for all the hungry Hallies/Annies in this world who actually want to sit down and enjoy their chili with a slice of cornbread. Also, I’m 100% sure that no one in that movie was vegan so I cannot technically call this “Chessy’s Cornbread and Chili”, but at least you know where the inspo was. **This recipe was tested and created in an InstantPot. A large soup pot and stove will work perfectly fine. But it should be noted that using your small electronic appliances verses your large kitchen appliances, is significantly better for the environment.
Equipment
- InstantPot or Large Stock Pot
Ingredients
- 2 tablespoons of neutral oil vegetable, olive, coconut
- 1 chopped onion I like purple
- 2 chopped bell peppers any color works; I personally, don’t like green ones
- 1-2 chopped jalapenos 2, if you’re a real Spice Girl
- 5 cloves of finely chopped garlic
- 1 can of crushed tomatoes (28 oz can)
- 1 can of fire roasted tomatoes
- 1 can of kidney beans drained
- 1 can of cannellini beans drained
- 1 can of black beans drained
Spices
- 1 Tablespoons of red chile powder or paprika if you like spice, add 2 tablespoons
- ½ tablespoon of garlic powder
- 1/2 tablespoon of coriander
- 1.5 tablespoons of cumin
- 2 pinches of oregano
- 6 mill twists of black pepper
- 1/2 teaspoon cayenne
- 1 teaspoon crushed red pepper
- 2 teaspoons of salt at minimum add more to satisfy your palette
Garnish
- Diced onion
- Sliced jalapeno
- Fresh chopped cilantro
Instructions
- In oil, sauté your onion, bell peppers, and jalapenos. Throw in some salt and black pepper here, it will help break down the onion.
- Once the onions are translucent, this could take 4-6 minutes, add in your garlic and allow to cook for 1 minute.
- Add your spices and stir until they have been evenly dispersed through the vegetables.
- Next, pour in the fire roasted tomatoes and mix thoroughly through the veggies.
- Then add all your beans, without their liquid. Mix well to make sure they get their share of spices.
- Once they are fully incorporated, mix in your crushed tomatoes.
- Add 1 ½ cups of water, and taste for salt.
- Cover and bring to a simmer. Stir to make sure there are no bits stuck to the bottom. Then allow to slow cook on a low heat for at least 20 minutes.
- Keep stirring occasionally, taste for salt, then serve with garnishes (onion, jalapeno, cilantro) and cornbread!
Notes
Notes:
• Use whatever beans you have available! If you only have pinto and black beans available, it will still taste perfect!
• Second, I positively loathe paprika so if you like the taste, go ahead and add 1 teaspoon in along with your other
- Best cornbread ever? As much as I wish I could take credit for this incredible cornbread recipe, I actually found it from Courtney Homestead. It is really the best cornbread I have ever tasted, let alone, whipped up at home.
- Leftover suggestion: