Vegan Chili (Big Batch)

Maybe it’s all in my head, but I feel like becoming a vegan has given me the creativity that I needed to tweak my favorite recipes in one million new ways. Take my chili for example, I’ve been making it the same way for years without any real big adjustments. I decided the other day to add in some new vegetables and goodies to breathe new life into it.

Usually I would just mix together a couple cans of beans, a jar of salsa, frozen corn and some water in a pot then sprinkle in spices and call it a day.

Its all about marrying fresh flavors with old favorites.

So I took the heart of a celery stalk and chopped it up with some red onion for my “fresh” twist, but of course my favorite chili is also easy chili so that’s where the fresh stops for now. I’m also a huge fan of frozen vegetables since, when flash frozen, all of the nutrients are locked in and stay good for much longer. (When our local farmers market isn’t open, I almost always go frozen).

Ingredients:

Celery.
Red onion.
White onion.
Bell peppers.
Corn.
Salsa.
Beans.
V8 Juice.
Dairy free butter.
Spices.

Make yourself some chili:

  1. Place some dairy free butter into a large pot and allow it melt while you dice your red onions and chop your celery. You will need 1/4 of a large red onion and roughly 5 – 7 celery sticks (really dependent on how much you like it).
  2. When those veggies have started to simmer in the pan dump in your frozen veggies. I used 1/4 cup white onion, 1/2 cup corn and 1/2 cup bell peppers.
  3. Let all of these vegetables stew together until fully cooked then add in three cans of beans (your choice but I used two cans of red kidney beans and one can of black beans).
  4. Next add one full (15oz) jar of salsa. Then refill the jar with Low Sodium V8 Juice, give it a quick shake and dump that into the pot as well.
  5. Stir all of that goodness together before you start adding spices. I like to use cumin, garlic powder, onion powder, celery salt and chili powder.

 

DSCN2352
What a colorful little dish.

Make sure that you allow the chili to simmer long enough that your chili isn’t runny (it should reach a deeper red color than the picture above when it is finished). If you accidentally simmer too long and find your chili is lacking liquid you can always add another splash of V8 juice. At the end of the day, this chili is loaded with tons of vitamins and empty of guilt (much more appetizing than its greasy, meat packed competition — but that’s just one chicks opinion).

Bon appétit and thanks for reading! 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s