Chili (Vegan)

Chili (Vegan)

Equipment

  • Food processor
  • Dutch oven

Ingredients

  • 880 g Canned Garbanzo Beans
  • 800 g Canned Whole Peeled Tomatoes
  • 50 g Chili powder
  • Chipotle Peppers in Adobo Sauce (2 peppers + 2 tbsp sauce)
  • 2 tbsp Vegetable oil
  • 1 Diced Onion
  • 3 Cloves Garlic, Minced
  • 1 tbsp Ground cumin
  • 2 tsp Oregano
  • 1 tbsp Soy sauce
  • 1 tsp Marmite
  • 850 g Red kidney beans (drained, save liquid)
  • 2 tbsp Vodka
  • Salt
  • 2 tbsp Maseca instant corn flour

Toppings

  • Scallion
  • Vegan sour cream

Instructions

  • Drain the chickpeas (SAVE THE LIQUID)
  • Put chickpeas in food processor and pulse until roughly chopped
  • Dump the tomato cans into the chickpea liquid. Break up with your hands into small chunks. Add chili powder, chipotles, and chipotle juice.
  • Dutch oven: Cook onion in oil until softened, not brown. Add garlic, cumin, oregano, soy sauce, marmite. Cook 1 minute.
  • Add tomato mixture, chickpeas, and kidney beans to Dutch oven. Add bean liquid as necessary so beans are covered.
  • Simmer for 1.5 hours, adding bean liquid as needed
  • Add vodka, salt
  • Whisk in cornmeal until desired thickness

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