Recipe: Vegan Chili. Healthy, hearty and infused
Winter has been pretty chilly, down right bone, chillin', so we thought we'd hit you with a, chili, recipe that we've been eating to get you right. (bad high jokes) We've been more conscious of what we've been putting into our body, and because of that, this is a vegan vibe, but trust, it's packed with flavor and hearty enough without the animal protein. All you need is our CFH EVOO (extra virgin olive oil) and the infusion and dosing is super easy.
If you have a dutch oven or cast iron cauldron, break it out. If not, get a heavy bottom pot and let's get this show on the road.
Get the best vegetables you can, they're the star of the show and you want that good flavor. Chop them into uniformed, bite-size pieces so you get an even cook. Don't worry, after you cut the veggies this recipe is a breeze, you ready? Instructions right here, let's go!
- 2 tablespoons extra-virgin olive oil (CFH EVOO of course)
- 1 red onion (medium), chopped (bite size)
- 1 red bell pepper (large), chopped (bite size)
- 2 carrots (Medium), chopped (bite size)
- 2 ribs celery, chopped (bite size)
- .5-1 teaspoon salt, divided
- 4 cloves garlic, pressed or minced
- 2 tablespoons chili powder (we mix dark and chipotle)
- 2 teaspoons ground cumin
- 1.5 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 can (28 ounces) diced tomatoes with their juices
- 2 cans (15 ounces) black beans, rinsed & drained
- 1 can (15 ounces) pinto beans, rinsed & drained
- 2 cups vegetable broth or water
- 1 bay leaf
- 2 tablespoons chopped cilantro
- 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
- Garnishes: chopped cilantro, sliced avocado, tortilla chips, etc.
- Grab that dutch oven, cast iron or heavy bottomed pot then place on medium heat, add the olive oil and warm until shimmering. Add the chopped onion, bell pepper, carrot, celery and stir to cast then add 1/4 teaspoon of the salt. Cook until the onion is translucent, about 8-10 minutes, careful not to over cook as you want the veggies firm.
- Add the garlic, chili powder(s), cumin, smoked paprika and oregano. Stir ingredients together for about 1 minute, until garlic is fragrant.
- Add the diced tomatoes and their juices, the drained black and pinto beans, vegetable broth (or water) and bay leaf. Stir to combine and bring to a simmer. Let cook, stirring occasionally and reducing heat as necessary to maintain a slight simmer, for 45-60 minutes, making sure to evaporate the liquid to get right consistency, at same time don’t over cook.
- Remove the from the heat and pull out the bay leaf. To get the best flavor, and right texture, scoop 1.5 cups of the chili to a blender, making sure to get some of the liquid. Secure the lid and blend until smooth (watch out for hot steam, don’t put your face over the blender!), then pour the blended mixture back into the pot. (You can also use an immersion blender, or mash-up the chili with a potato masher, or wooden spoon until it reaches a thick chili consistency.)
- Add the chopped cilantro, stir to combine, and mix in the vinegar, to taste. Add the remaining salt, more to taste if necessary. Serve in bowls and add garnishes of your choice.
- Eat within 4, 5 days tops or freeze for later use.