Weekend Chili

October 2, 2017

It's finally been cooling off in our neck of the valley and we have been enjoying making some cozy, comfort foods. This chili is so good, that we have made it twice in the past week and served it at a party and a larger family dinner. Next, I'm making a big batch in secret, so there are some leftovers. This is wonderful with vegan cornbread or angel biscuits (recipe coming soon).  


The recipe comes from the Fall 2017 issue of The Pioneer Woman Magazine. Yep! Most things are adaptable to a vegan lifestyle with a bit of pondering. After giving this recipe the once over I made the tough choice of swapping the chicken broth for vegetable broth, cutting back the "hot" just a tad, and leaving off the cheese topping. TA DA! We have vegan chili. Okay, maybe that wasn't so hard. That's kind of the point though. It's not as hard as you may think. You won't miss the livestock. 


2 T olive oil

4 (or more) garlic cloves, minced

1 large yellow onion, diced

3 bell peppers (red, yellow and green) diced 

2 carrots, peeled and diced

1 jalapeño pepper, seeded and finely diced

   I take jalapeños as they ripen in my garden, roast them and toss them in the freezer - it mellows          them out a bit and I have them on hand all year

1 T ground cumin

1 T chili powder (more if you like it hotter)

1/2 tsp sea salt

3 cups vegetable broth

1 14 ounce can tomato sauce

1 10 ounce can diced tomatoes with chilies - I go for mild but I'm not judging if you want it hot

4 15 ounce cans beans (kidney, pinto, garbanzo and black)

1 large zucchini, diced 

1/4 cup masa harina or regular cornmeal


In a large pot, heat the olive oil over medium heat. Add the garlic, onion, bell peppers, carrots and jalapeño and cook, stirring occasionally, about 10 to 12 minutes, until veggies are beginning to soften. Add the cumin, chili powder and salt. Stir and cook for a few more minutes. 



Pour in the broth, tomato sauce and tomatoes. Stir and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes. Add the beans and zucchini and stir. Cover and simmer for 30 more minutes



Combine 1/2 cup water with the corn meal or masa harina and stir until smooth. Stir mixture into chili. Simmer for another 15 minutes to thicken. 


This is even better the next day and the next, so you are going to have some pretty amazing lunches this week. 



Share on Facebook
Share on Twitter
Please reload

© 2023 by Salt & Pepper. Proudly created with Wix.com