Recently, I entertained a group of fellow gardeners at my home. Our mutual love of gardening has made us all fast friends, but one of my garden friends happens to be a very disciplined vegan. This gave me the opportunity to try a vegan chili recipe from another dear friend.
This hearty vegetable packed chili is delicious- vegan or not. I love anything that incorporates so many yummy vegetables that can be grown in the home garden or purchased from a local farmers market. The spices, beans and combination of flavors make this a delightfully-hearty, chili.
1 tbsp. of vegetable oil
1 sweet yellow onion, chopped
3 to 4 carrots, diced
1 tbsp. minced garlic
1 green bell pepper, chopped
1 red bell pepper, choppped
1 cup of fresh mushrooms, chopped
2 tsp. of chili powder
1 tsp. of cumin
1 tsp. of garlic powder
dash of lemon pepper
1/2 tsp. of dried, ground basil
2 15 oz. cans of diced fire-roasted tomatoes
1 15 oz. can of black beans, rinsed and drained
1 15 oz. can of kidney beans, rinsed and drained
1 15 oz. can of pinto beans, drained
2 ears of grilled or roasted corn cut off the cobb or 1 can of corn, drained
1/2 cup of vegetable broth
In a large dutch oven or stock pot, heat the vegetable oil and sauté the onion, carrots and garlic until the onions are translucent. Add the green and red bell pepper, then the mushrooms and spices. Cook another 5 minutes, stirring frequently, until vegetables are softened. Then add tomatoes, all the beans, corn and the broth. Cover and simmer the chili for at least 30 minutes to infuse the flavors.
Note: This chili freezes perfectly. This recipe makes a large batch, freeze any leftovers and share with friends or save for those busy evenings when there’s no time to cook.
Enjoy this chili with Kurt and Mary’s Amazing Cornbread.
- 2 cups granulated sugar
- 1/2 cup (1 stick) of unsalted butter, softened
- 3 large eggs
- 2 1/2 cups cake flour
- 1 cup baking cocoa, sifted (splurge on this cake and get the best available.)
- 2 tsp. baking soda
- 1/2 tsp. salt
- 1 (3.4 oz.) box of instant chocolate pudding mix
- 2 1/4 cups buttermilk
- 1 cup 62% semi-sweet baking chunks or morsels
- 1/2 cup boiling water
- 1/2 cup (1 stick) of unsalted butter
- 1 tsp. vanilla extract
- 1 cup of baking cocoa
- 3 1/2 cups confectioner's sugar
- 3 Tbs. heavy whipping cream
- 1/2 cup of mini chocolate morsels- for topping
- Set 2 sticks of butter out to soften.
- Preheat the oven to 350 degrees- For best results convection bake. Grease a bundt or tube pan.
- Beat the sugar, softened butter and vanilla extract in a large mixing bowl. (Or use a stand mixer.)
- Add the eggs, mix well.
- In a separate bowl, sift the cake flour, baking cocoa, soda, salt and chocolate pudding together.
- Slowly mix the dry ingredients with the sugar/butter mixture, alternating with the buttermilk.
- Mix well and then fold in the chocolate chunks or morsels.
- Pour into a greased pan and convection bake at 350 degrees for 62 to 65 minutes. Check with a toothpick to determine if it's done.
- Completely cool before making the icing.
- In a large bowl, combine 1/2 cup boiling water, softened butter and vanilla extract. Make sure the butter is melted. Slowly stir in one cup of sifted baking cocoa. Add the sifted confectioner's sugar slowly and mix well. Add the heavy cream one tablespoon at a time, until reaching desired consistency.
- Pour the ganache icing over the cooled cake. Start from the center and working outward. Be generous there is plenty of icing. If desired, sprinkle with mini-morsels or topping of your choice.