Shane’s Best Vegan Chili

from the SSB Kitchen

 

Serves ~8

INGREDIENTS

  • 1 T olive oil

  • 1 large onion, chopped

  • 4 cloves garlic, minced

  • 1 T chili powder

  • 1 T ground cumin

  • 1 ½ t turmeric

  • ½ t cayenne pepper

  • 1 T dried oregano

  • 1 large (28 oz) can crushed tomatoes

  • 1 T Grassy Point Pepper Paste

  • 2 T tomato paste

  • 30 oz cooked beans (we love a combo of pinto, kidney and black with this recipe)

  • 4 C vegetable broth

  • 1 1/2 C SSB Common Ground

  • 1 1/2 C SSB Original Bangers (Crumbled or chopped)

OPTIONAL VEGGIES

8 oz frozen peas, lima beans or shopped green beans

8 oz ounces frozen corn kernels or mixed vegetables

2 bell peppers, seeded and chopped

2 jalapeno peppers, minced

8 oz (one regular container) mushrooms, chopped

3 medium carrots, peeled and shredded

METHOD

  1. Heat oil in a heavy-bottomed soup pot over medium heat. Saute onions and garlic (and carrots, if using) until tender. Stir in spices (and mushrooms and peppers, if using). Cook ~2-3 minutes, stirring, until spices bloom.

  2. Add everything else and bring to a gentle simmer, then reduce heat to medium-low.

  3. Cover and simmer for [at least] 15 minutes or until you’re too hungry to wait any more, stirring occasionally.

  4. Serve with chopped cilantro and Down South Vegan Cornbread.