Wednesday, January 18, 2012

Classic Vegan Chili

Well, Chili is not classically vegan, but I'm beginning to not miss the meat aspect of chili. This recipe is no big deal and definitely nothing fancy, but I waited an extra day to finish up what was left and it's killer!


1-2 tbsp olive oil
2 cans kidney beans
1 can black beans
1 cup veggie stock
3 garlic cloves
1 large onion(I used yellow)
1 large bell pepper
1 cup water
1 can diced tomatoes(throw the juice in too)
1 bay leaf(I was surprised this gave the recipe a nice round flavor)
1 teaspoon cayenne(less if you don't like it spicy, I do)
1 heaping teaspoon of sea salt
3 tbsp chili powder
2 tsp oregano
1 tbsp cumin
1 tbsp unsweetened cocoa + 1 tsp sugar(this makes all the difference!)
I squeezed a bit of lime at the end :)

Do It:

Sometimes I sautee the onions and garlic first and then add the remaining veggies, but your call on that one. I just threw in all the veggies together and sauteed for 4-5 min until tender. I added the remaining ingredients and cooked everything on a medium temp(not too high!) for about 40 min. I then let it simmer for about 10 min and let it sit until I couldn't wait any longer! I'm on day three of this dish and it's the best one yet(and spicy!) patient dudes!

** I happily sprinkled some cheddar cheese and a nice dollop of sour cream on top.

I suggest making this earlier in the day (I mean, if you can) and letting it sit for as long as possible. Did I say wait? I've said sit and wait many times. Bye all!


  1. I made a similar recipe in the crock pot a few weeks ago... You're right the cocoa makes all the difference!

    1. ok I'm going to try this one. cocoa sounds weird, but I've made chili with beer, and was pleasantly surprised.

  2. it's not a ton of cocoa. Honestly, it enhances the taste and gives it the right amount of sweetness it needs. You can always just add a little more sugar and skip on the cocoa.