vegantravels (vegantravels) wrote in vegancooking,

Vegan Chili

With all the cold weather outside, I love to make this vegan chili to warm up:

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  • 2 cups mixed beans&peas (mine has split peas, black beans, black-eyed peas, lentils, and all other happy bean goodness)

  • 1 yellow onion chopped

  • ¼ - ½ cup olive oil

  • 2 large tomatoes, chopped really finely (I used food processor)

  • 1 huge carrot – peeled and cut coarseley

  • 4-5 large potatoes (I used Yukon Gold), cut into smaller squares

  • 2 stalks celery

  • 1 large red or green pepper (not one of those “street lights” ones, I’m talking about long sweet peppers)

  • 2-3 cloves garlic

  • ¼ - ½ crushed red pepper (if you like it real spicy – add some extra jalapenos etc)

  • 1-2 tbsp ground cumin

  • 1/2-1 tbsp turmeric

  • 1-2 tbsp italian seasoning / dried oregano

  • 2-3 bay leaves

  • Loads of fresh parsley

  • Any other veggies you have in your fridge – i.e. I would also add some broccoli/cauliflower/mushrooms/ etc chopped up into small pieces


Easy! Just combine all ingredients together in a large pot, add enough water to generously cover up everything. Bring to boil, then keep cooking on medium low for 1 hour.
Note – keep adding water to the chili from time to time, as the beans will absorb it really fast. Otherwise you can soak the beans&peas overnight – this way you won’t need to keep adding water as the beans will already be saturated by the time you start cooking.
Once ready, I like to serve it garnished with some more fresh parsley, or otherwise – with some daiya cheese, this way it feels more authentic J

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