#vegan chili

CHIPOTLE BLACK BEAN SWEET POTATO CHILI

Vegan Pumpkin Chili 

Ingredients

• Pumpkin (around 3 lbs)
  
• ½ cup unsalted margarine
  
• ½ cup olive oil
  
• ½ cup finely ground cornmeal
  
• 2 red bell peppers, chopped
  
• 1 celery stalk, chopped
  
• 2 tablespoons tomato paste
  
• 4 cups Jain broth
  
• 2 cups diced tomatoes
  
• 2 cans worth of red kidney beans, with salt only no other ingredients
  
• 2 cups corn
  
• 1 tablespoon chili powder
  
• 1 teaspoon cinnamon
  
• 1 teaspoon cumin
  
• Salt and freshly ground black pepper, to taste
  
• Balsamic vinegar, to taste
  
• Soy sauce to taste
  

Directions

Peel the pumpkin, cut in half, remove the seeds and set aside for roasting, 

then microwave each half cut-side down in a shallow dish of water for 5 minutes, or roast the halves at 450°F for about 15 minutes. 

When the pumpkin is cool enough to handle, take outer portion off

In soup pot (it should hold at least 6 quarts), heat the margarine and olive oil over medium heat. When melted, whisk in the cornmeal until smooth, then stir in the chopped pumpkin, celery, bell peppers, and tomato paste. Cook, stirring frequently, for about 10 minutes.

Add the Jain broth, diced tomatoes, beans, and corn. Stir in the chili powder, cinnamon, cumin, and soy sauce. 

Bring back to a simmer then reduce the heat and cook for at least 1 hour, or until the pumpkin is tender.

Before serving, taste and season with salt and pepper and a dash of balsamic vinegar. 

Made Jain and edited for some ingredients by Yummy Vegan

Vegan Chili 

I am so happy to finally share this recipe! 

Ingredients 

1 medium yellow onion, diced 

6 cloves garlic, minced  

1 large red bell pepper, diced 

1 ½ large green bell pepper, diced 

1 large sweet potato, diced 

1 can red kidney beans, rinsed 

1 ¼ cup dry lentils, rinsed 

1 28 oz can crushed tomatoes 

2 cups vegetable broth

½ jar of tomato passata 

1 tbsp tomato paste 

Pinch of sugar [to cut the acidity just a little]

Seasoning blend (you will not use all of this unless you want to): 1 tbsp kosher salt, 1 tbsp kosher pepper, ½ tbsp cumin, ½ tbsp ancho chili powder, 1 tsp New Mexico chili powder, 1 tsp smoked paprika, 1 tsp hot paprika, ½ tsp dried oregano. 

Cilantro for garnish

Toppings of your choice 

Directions 

In a large pot or dutch oven, heat a few tbsp of olive oil over medium heat. 

Once the oil has come to temperature, add in the garlic, onions, and diced peppers.

Season with the seasoning blend and cook until the onions become translucent. 

Once the onions are translucent, add in the vegetable broth, crushed tomatoes, passata, and sweet potatoes. 

Season as desired. 

Bring the mixture to a boil.

Once boiling, add in the lentils and red kidney beans.

Cover with a lid, reduce the heat to a simmer, and allow the lentils to cook thoroughly, stirring occasionally for about 25 minutes. 

After 20-25 minutes, remove the lid, add in the tomato paste. Stir to incorporate. 

Taste and season according to your preference. 

Add in the pinch of sugar to balance the flavors. 

Let the chili thicken uncovered for a few minutes. 

Serve while hot, garnished with your favorite toppings. 

Enjoy!