Smokin' Gun Vegan Chili

Instructions

Grated cheddar
Fresh coriander leaves ( I used parsley)

Carefully sort through the beans removing any extraneous material. Rinse well. Put in a pot add 2 quarts of water, and soak overnight.


In a heavy pot at medium to high heat add oil, saute onion, peppers, and carrots for about 5 - 7 minutes. Add the garlic and cook for another 2 minutes. Turn heat to low and add spices. Cook for 2 -3 minutes. Add chopped tomatoes and cook for another 3 minutes or so. Add chopped tomatoes, presoaked beans, salt and water.

Cover the pot and cook over medium to low heat for about 60 - 90 minutes. Sometimes more depending on the size and maturity of the beans.

Keep checking chili every 15 - 20 minutes or so for tenderness of the beans. When beans are tender, add corn and veggy crumbles. Taste chili and adjust salt and heat to taste. Garnish as desired.

The Goods

Difficulty: ................. beginners
Preparation: ............ about 30 minutes

Ingredients

1/2 lb dried small red beans (presoaked over night)
1/2 lb dried black beans (presoaked over night)
2 - 3 tablespoons olive oil
1 onion, chopped
2 carrots, diced
1 red pepper, chopped
3 garlic cloves, minced
2 - 3 tomatoes, chopped
1 8 oz canned crush tomatoes
1 8 oz can corn
1 12oz bag veggie crumbles (can be omitted)
2 teaspoons cumin seeds
2 teaspoons paprika
2 teaspoons oregano
1 teaspoon garlic powder
2 teaspoons coriander powder
2 teaspoons of chili powder (I omit this since my child does not like it spicy)
5 - 8 cups of water (depending on how thick you want the chili)
Peppercorns to taste or pepper flakes
Salt to taste

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