Vegan Veggie Chili

Vegan Veggie Chili

September 10, 2018 0 By Vicki Brett Gach

 

INGREDIENTS:

  • 1 large onion, diced
  • 3 stalks celery, chopped
  • 2 carrots, diced
  • 1 red bell pepper, chopped
  • 1 teaspoon garlic, minced
  • 1 can black beans, drained and rinsed
  • 1 can red kidney beans, drained and rinsed
  • 1 can navy beans, drained and rinsed
  • 1 14-ounce can diced tomatoes
  • 1 14-ounce can diced tomatoes with jalapenos
  • 6-ounce can tomato paste
  • 2 to 3 cups vegetable broth (slow cooker: use 2 cups / stovetop: use 3 cups)
  • 1/4 cup raisins, roughly chopped
  • 2 teaspoons coriander
  • 2 teaspoons cumin
  • 1 1/2 tablespoons chili powder
  • 2 bay leaves
  • 2 tablespoons molasses
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons kosher salt, or to taste
  • 1/2 teaspoon black pepper, or to taste


Slow Cooker Instructions

Add onion, celery, carrots, bell pepper, and garlic to a large slow cooker. Add beans, tomato products, 2 cups of broth, and raisins. Mix well, and add seasonings (coriander through Worcestershire). Cover and cook on high setting for 5 or 6 hours, or low for 8 to 10 hours. Remove bay leaves, and add salt and pepper to taste.
Serve with any combination of fresh cilantro, diced avocados, corn, baked potatoes, or warm tortillas.

Stovetop Instructions

Add onion, celery, carrots, and bell pepper to large soup pot. On medium-high heat, pan sauté in a small amount of water until almost tender. Add the garlic, and sauté for 1 minute more. Add beans, tomato products, 3 cups of broth, and raisins. Mix well, and add seasonings (coriander through Worcestershire). Bring to a boil. Reduce heat to rolling simmer, cover and cook for 90 minutes.

Remove bay leaves, and add salt and pepper to taste.

Serve with any combination of fresh cilantro, diced avocados, corn, baked potatoes, or warm tortillas.

 

Vicki Brett Gach

Vicki is a Certified Vegan Lifestyle Coach and Educator through Main Street Vegan Academy, and a Certified Personal Chef through Wellness Forum Health. She has completed training in Nutrition for a Healthy Heart, and earned a Certificate in Plant-Based Nutrition, through the T. Colin Campbell Center for Nutrition Studies.Check out her blog at www.annarborvegankitchen.com.

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