By Leo Babauta
Make a big pot of this and you can eat it for lunch & dinner for 2-3 days. This is one of my favorite, yet easiest to make, vegan recipes. This is my original recipe, so if you like it, you are obliged to close your eyes, and savor the deliciousness.
- 1 package Yves Meatless Ground Round (or any vegan ground beef replacement) – optional
- one 14.5-oz. can each: black beans, pinto beans, and kidney beans
- one 14.5-oz. can corn
- one 29-oz. can each: stewed tomatoes & tomato sauce
- half a yellow onion, diced
- half a green bell pepper, cored, seeded, and diced
- 2-4 cloves garlic, diced (depending on how much you like garlic)
- black pepper, salt, chili powder to taste
- olive oil
Dice up the veggies first, because the cooking will go fast. On medium high heat, heat up some olive oil, then saute the onions, then the garlic and bell pepper. Throw in the ground beef replacement (still frozen is fine), and let it brown. Add a liberal amount of chili powder and black pepper, and a bit of salt (I never measure, sorry).
Now dump in the beans and corn, one can at a time, stirring as you go along, making sure the bottom doesn’t stick and burn. Add more chili powder and black pepper. Spice it up nice! Throw in the stewed tomatoes, stir, and then dump in the tomato sauce. Done!
Lower the heat and let it simmer for as long as you can resist. You can actually eat it right away (prep and cooking time: 10-15 minutes) or you can simmer it for 30 minutes, an hour or more. The longer it simmers, the better the flavors will all mix together. Taste it and spice it as needed. I like to add a lot of chili powder and black pepper. To crank up the heat, feel free to add your favorite red peppers early on in the cooking process.
Also feel free to add beer to the recipe and let it simmer a bit to soak into the chili.
Serve with brown rice, good bread, or blue corn chips. Enjoy!