Chili for the Soul

Chili is a godsend for people who live in cold, rainy towns like Pittsburgh. The hearty heat of good chili can warm the soul as much as it can fill up the stomach. The following is a dish that I use to wow my family and friends as autumn approaches. This chili is hot, flavorful, and bursting with delicious veggies. The recipe makes a lot, but it’s great for lunch the next day as well.

Three Pepper Vegan Chili

Pair this hearty chili with Honey-Flax Cornbread Muffins, and serve to friends and family as the ultimate comfort food. Omit the cheddar at the end and then its vegan! (Serves 8)

Ingredients

1 tablespoon olive oil

1 large onion, chopped

4 cloves garlic, chopped

2 stalks celery, chopped

6 ounces canned tomato paste

1/4 teaspoon dried sage

1 teaspoon paprika

1 tablespoon ground cumin

2 tablespoons dried oregano

1 tablespoon salt

1 large parsnips, peeled and chopped

1 large bell pepper, chopped

2 Serrano peppers, chopped

1 hot banana pepper

12 ounces soy chorizo, crumbled tofu, or crumbled veggie burger

24 ounces canned crushed tomatoes

1 tablespoon cayenne pepper

1 teaspoon chili powder

1 teaspoon ground black pepper

32  ounces cooked legumes, like black beans, kidney beans, garbanzo beans, or cannellini beans

4 ounces soy cheese (or regular, for a non-vegan option)

Directions

Heat the olive oil in a large pot over medium heat. Add the onion, garlic and celery. Allow the vegetables to cook until they begin to brown around the edges, about 12-15 minutes. Allowing the onions and garlic to cook thoroughly imparts the chili with a robust, well-rounded flavor.  

Add the tomato paste and stir until the onion and garlic are fully coated. Allow to cook for another 5 minutes, or until the paste begins to caramelize.

Add the sage, paprika, cumin, oregano, salt, celery, parsnip, bell pepper, serrano pepper, and banana pepper. Allow to cook for 7 minutes, or until all the vegetables are soft.

Add the soy chorizo/tofu/veggie burger, and reduce the heat to low. Cover the pot and allow to cook for another 5 minutes.

Mix in the canned tomatoes, cayenne pepper, paprika, black pepper, kidney beans, garbanzo beans, and black beans. Bring to a boil, and then reduce the heat to low and simmer for 45 minutes.

Remove from the heat, divide into 8 portions. Top with shredded cheddar, and serve with cornbread.

Note: This recipe also appears on Love and Bread