Yes I make it vegan but you don’t have too…but you could!
1 Large sweet onion chopped (you could use regular but my family likes sweet onions)
5+ cloves of garlic minced (I usually do 8 or so, but we loooove garlic!)
Enough olive oil to coat the bottom of a large stock pot that will cook the whole batch of chili
Saute in olive oil until the onions and garlic have started to soften (5 minutes or so)
Add a quart of home canned tomatoes (or large 28 oz from store) don’t drain
Add 1/4 to 1/3 Cup of tomato paste (I need to learn to make this!)
Now here is where you can get experimental with spices…these are just approximations of what I add.
4 TBSP Chili Powder
1 TBSP Cumin (sometimes more)
2 tsp Oregeno
Fresh Ground Pepper to taste
Salt to taste depending on how ya like it!
3 Cups or so of Water or 1 1/2 Cups water and 1 1/2 Cups Homemade Vegetable broth
Bring this all to a boil, reduce and simmer until it starts to thicken 25 – 3o minutes
Then your gonna add…
2 Cups precooked or canned drained Kidney beans
2 Cups precooked or canned drained Black Beans
2 Cups precooked or canned drained Pinto Beans
Now you can use any combo of beans…they all rock…well except Lima Beans which I hate, but that is my issue not yours…
2 – 3 Cups corn (fresh or frozen…suppose canned would work too, but I don’t use canned corn so I’m guessing here)
Simmer another 20 minutes are so…until all the ingredients have all gotten nice and friendly with each other. Adjust the seasonings to your liking.
Serve with fresh cornbread or with crumbled tortilla chips. Or better yet pour it over hot brown rice…my oh my!
You won’t miss the meat…seriously you won’t!
Oh! I almost forgot to mention…this is outstanding with bell peppers chopped and cooked up with the onions and garlic but alas my family hates cooked peppers! What’s with that???
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Yum! Back when I was a veggie I’d make a similar chili. Yours looks so much better with all the different beans and the corn!
Sounds divine. I haven’t added corn to my chili before, but I bet it’s delicious that way. I’ll have to give it a try. And I love veggie chili, but my household complains, ridiculously. I usually add some organic ground beef or turkey.
Melissa
I’ve been making chili in the slow-cooker all winter. Canned tomatoes, chopped-up peppers and onions, canned beans, spices… simmer for six or eight hours… GOOD. I originally made it with ground beef, but ground beef kind of scares me once I learned more about how it was made. Well, all industrial food production scares me since I learned how it is made, but I have to eat something. Anyway, I just made a batch with brisket and OMG. Brisket is made for a slow-cooker.
I’m wondering – how would someone make chilli NOT vegan? I mean there’s either veggie or meaty – what would be unvegan about veggie chilli?
I love me some veggie chilli!!! bring on the habaneros!
My family used to make with a type of chili cheese base…guess that is why I don’t consider chili vegan unless you leave out the cheese!
I’m a pansy…no habaneros for me! Kim
Mmmm. I love chili. My last batch also had zucchini and carrots from the CSA and was deeeeelicious.