When the weather is dreary, I turn to soups and stews.
Chili has always been a favorite of mine. With lots of beans and fresh veggies, this chili is filling and nutritious. The fire-roasted tomatoes add an extra level of flavor, but if you can’t find them, any diced tomatoes will be fine. You can feel free to swap out the beans for whatever you have handy, or to use more than three kinds. Add more chopped veggies. Add chili powder and hot sauce if you like it hot (I’m a bit of a wimp in that department). Customize to your heart’s delight! And if you eat half a pan of cornbread in a sitting, I promise not to judge you.
Three-Bean Vegan Chili
– 2 tbsp olive oil
– 1 onion, diced
– 1 large green bell pepper, diced
– 1 orange bell pepper, diced
– 1 tsp salt
– 2 tsp cumin
– 3/4 tsp coriander
– 1/2 tsp garlic powder
– 2-4 tbsp nutritional yeast (optional, but full of B vitamins!)
– chili powder, to taste (optional)
– 2 cans organic red kidney beans, drained and rinsed
– 1 can organic pinto beans, drained and rinsed
– 1 can organic blank beans, drained and rinsed
– 1 28-oz can organic diced tomatoes
– 1 15-oz can fire-roasted diced tomatoes
Heat the olive oil in a large pot over medium heat. Add the onions and pepper and saute until softened. Add the spices and cook 2-3 minutes more until fragrant.
Add the beans and tomatoes and stir well to combine. Place a lid on the pot, leaving it slightly askew to let steam escape. Reduce the heat and simmer for 30-45 minutes, stirring occasionally. Taste and adjust seasonings as needed before serving.
This holds up great in the fridge for several days, or can be frozen for several months.
And now the cornbread. Seriously. This cornbread. All I’m saying it you might want to go ahead and make two pans. Freeze it for later. Use it to bribe your friends and neighbors. Or just eat all of it. It’s that good, and ridiculously easy.
The Easiest Vegan Cornbread
makes 9 pieces
– 1 cup cornmeal
– 1 cup flour (AP, spelt, or your favorite GF AP blend should all work fine)
– 1 tbsp baking powder
– 1 tsp salt
– 1 tbsp organic sugar, stevia, or other sweetener
– 1 cup applesauce
– 1/4 cup pure maple syrup or agave
– 1/4 cup oil or Earth Balance (can sub applesauce for an oil-free version!)
– 1/2 tsp pure vanilla extract
Preheat oven to 380 F.
Combine dry ingredients and stir very well. In a separate bowl, combine the wet ingredients, then pour wet into dry and mix until just combined.
Transfer to a greased 8″×8″ pan and cook for 20-22 minutes.
Allow to cool before slicing into 9 squares.