Vegan Bean and Veggie Chili with Cornbread

 

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Saturday was a great day… not only were my headaches gone (the blood patch was successful) but it was also the kickoff to college football. I am obsessed with college football. How can you not be growing up in Norman, Oklahoma? Boomer Sooner! I woke up pretty early yesterday morning thinking how great it would be to put on a big pot of chili. The last time I made it was for a super bowl party, so why not make a big batch to kickoff the season. The best part about this recipe is that cooking in the crock pot means you can add your ingredients and leave it for hours to stew on the counter. I also revised a cornbread recipe making it vegan. I hope you enjoy the recipe, it makes a big batch. I usually freeze a few servings for quick lunches or dinners. The recipe is based on one of Peters mothers recipe, but I made it vegan and added several different types of beans. I love that the base of the recipe is packed with vegetables but you would never be able to tell. Peters mom is a master mind for hiding vegetables into meals! So here goes I wish your teams the best… that is unless they are playing my Sooners or Jets.

 

Vegan Bean and Veggie Chili:

  • 2 Chopped Onions Diced
  • 1 Large Green Pepper Diced
  • 1 Large  Zucchini diced
  • 1 Large Carrot Pureed in Blender
  • 2 Jalapeños Peppers Diced ve
  • 1 Habanero Pepper Diced
  • 3 Garlic Cloves
  • Chili Powder To Taste
  • 1/2 Teaspoon Cayenne Pepper
  • 1 tablespoon Cumin
  • Two 8 oz cans tomato sauce
  • 1 Can Kidney Beans
  • 1 Can Chickpeas
  • 1 Can Pinto Beans
  • 1 Small Can Lima Beans
  • Two 28 oz Cans Diced Tomatoes
  • 1 Can of Beer (the alcohol evaporates during cooking) OPTIONAL

1) Chop your carrot, zucchini and green pepper. I usually use my food processor for half of the chopping, just so that the vegetables incorporate with the tomato sauce and aren’t as chunky.

2) In your crock pot add the tomato sauce, diced tomatoes, all of the beans (rinsed) and your chopped vegetables from step one. Set the crock pot on high for 6 hours. Go ahead and let the crock pot heat up while you are prepping the rest of your ingredients.

3)  Heat 2 tablespoons of olive oil in a skillet and sautee the finely chopped onions, jalapeños and habanero peppers. I use a food processor for this part. Sautee until the onions are transparent. Then add to the crock pot

4) The last step is the spices! Add the cumin, red pepper and beer. If you like your chili extra spicy add some chili powder. If your afraid this recipe will be too spicy use only 1 jalapeño and omit the habanero pepper.

Stir the chili ever now and then. If the chili looks too watery open the crock pot top for the last hour or two to steam off the excess water.

Vegan Cornbread:

2 Cups Cornmeal

3 Tablespoons Canola Oil

1 Flax Seed Egg (1 Tablespoon Ground Flax Seed Mixed with 3 Tablespoons Water)

1.5 Cup Almond Milk

1/2 Teaspoon Salt

1 Teaspoon Baking Soda

1)Heat the oven to 450 degrees.

2) Mix all of your ingredients together except the canola oil. Grease the bottom of your 9 inch baking dish with the canola oil and pour in the cornbread batter.

3) Bake in the oven for 20-25 minutes until golden brown.

 

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About rebacox

Pseudo athlete and vegan, learning to love all the imperfections in life. Follow me in my journey, training for races (a half marathon in all 50 states to be exact) and my adventures in the kitchen!
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