Though the Amy’s cans are decent, it’s really easy to make your own vastly superior chili packed full of veg and spice.
When it’s ready to serve up we like to have it on top of couscous or macaroni and cheese (yes, you read that right, ChiliMac is the bomb and may just get its own post one day) with a big pile o’ collards or kale or a little cornbread muffin – so it’s safe to say you should go with this meal when you are feeling like you need something hearty and substantial for dinner.
*Note: This recipe calls for veggie grounds though really it’s just a nice way to add variation and is just as delicious without.
Veggie Chili
- 1/2 onion, diced
- 2 spring onions, sliced thin
- 1/2 cup carrots, diced
- 1/2 cup cut green beans
- 1/2 cup corn niblets
- ~1oz gimme lean or your preferred veggie grounds *optional
- 1/4 tsp paprika
- 1 tsp oregano
- 1 serrano chilli minced
- 28oz (one big or two smalls) tin of plum tomatoes
- 1/8 tsp chilli powder
- 1/8 tsp cayanne
- 1 1/2 cup veg broth
- 1 tin mixed beans (kidney, cannellini, whatever you like, I like the mix)
- 2 bay leaves
- 3 cloves garlic pressed
- 1 tbsp brown rice vinegar
- 2 oz dark chocolate (60-70%)
Sauté onions for a few minutes. Add garlic, vegetables, serrano and bay leaves and cook on medium low for a few more minutes. Stir in chili powder, paprika, oregano and cayanne. Add tomatoes, broth and beans and let cook for a few more minutes. Remove bay leaves. Take a third out and juj it in the blender and then stir it back into the rest of your chili.
Break up and saute your ‘mince’ in a separate pan with oil until nice and browned and then add it to chili.
Add your splash of brown rice vinegar and slowly stir in dark chocolate, sampling as you add. If it’s not spicy enough add a squirt of sriracha.
Serve with tasty hunk of cornbread!
