Domestic Destination: Vegan Chili for the soul
As the weather in Logan gets colder, finding ways to stay warm that don’t include a second person are evermore increasing. So I rely on more protein and a hot cup of tea to keep my bones warm and that’s where vegan chili comes in.
I am particularly proud of this recipe. It is my pride and joy, the crowning achievement of my nonexistent culinary career. Vegan chili may sound a little weird to some but all it is missing is ground up animal muscles.
My good friend Brandon Cressall, an avid meat eater, loves this chili recipe but has said “meat could only make it better” to those who like meat. But with all the vegetable, bean and tomato goodness swimming around, meat honestly isn’t necessary.
This recipe makes enough chili to feed Mao’s army which is great if you don’t like to cook all the time or you need to make enough food to feed many people. Best of all, it will most likely cost you $20 or less to make.
You can experiment with the kind of beans you want in the chili as long as the amount used equals the total amount called for in the recipe. Adding extra veggies won’t hurt it either. This chili is a veggie party and everyone is invited, except the Brussels sprouts – they ruin it for everyone.
What you need:
One very big pot
1 onion
4 cloves garlic
4 carrots
6 stalks of celery
1 zucchini
1 eggplant
1 bag frozen corn
2 cans mixed beans
2 14.5 oz cans chopped tomatoes
2 8 oz cans tomato sauce
1 can salsa
1 Tablespoon kosher salt (or more to taste)
4 Tablespoons chili powder (or more)
2 teaspoons pepper
2 teaspoons cilantro
2 Tablespoons olive oil
– heat olive oil in the pot
– chop the onion and garlic, combine together in the pot
– when the onions are translucent, add celery and carrots
– cut the zucchini and eggplant in cubes, stir them in with the rest of the vegetables
– mix in the salt, pepper, chili powder and cilantro with the sauteed vegetables
– add the 2 cans chopped tomatoes, tomato sauce and salsa
– after draining all the beans, add them to the chili stirring them into the rest of the mixture
– cover the chili and allow to simmer on a low heat for one to two hours, stirring every 10 minutes
– when the consistency of the chili is much thicker and the beans are soft it is ready to eat
C.Ann Jensen is a senior majoring in print journalism. For any questions or comments e-mail her at ch.jensen@aggiemail.usu.edu