Meatless Monday: Vegan Three Bean Chili

Today was one of the coldest Mondays. The first day back to school/work and temperatures dropped to -15 C. Awful.

We decided to heat it up with a spicy, hearty chili minus the ground beef. Tempeh was a good substitute.

Wil was a little skeptical and I almost made a side batch with ground beef for him but I’m glad I didn’t. He was quite impressed with this version.

See below for the recipe adapted from Rachael Ray.

*total realistic time: 1hr
Serves about 6 to 8 heaping servings.

2 tablespoons olive or grapeseed oil
1 medium yellow onion, chopped
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
1 large jalapeno pepper, seeded and chopped
2 celery stalkes chopped
2 small carrots chopped
4 cloves garlic, chopped
1 cup pale beer or vegetable stock
1 (28oz) can crushed tomatoes
1 (14oz) can black beans
1 (14oz) can dark red kidney beans
1 pkg (240g) organic tempeh
1 cup frozen corn kernels
1 1/2 tablespoon ground cumin
3 tablespoons chili powder (+ more to taste)
1 tablespoon cayenne powder
1 1/2 teaspoon coarse salt
1 1/2 teaspoon smoked paprika
1 cup spicy vegetarian refried beans

1 cup heirloom black rice
1 cup brown rice

Chopped cilantro/coriander
Fresh scallion
Toasted fresh corn tortillas
Optional – Smoked cheddar or shredded vegan cheese

*note: All of my ingredients were organic, minus the beer. For the canned beans I used Amy’s organic BPA free as an affordable choice.

Once vegetables are chopped, combine both types of rice in a rice cooker and prepare per the package instructions.

With the stove on medium heat, add oil to a deep pot and combine onion and garlic. Saute for 1 to 2 minutes. Add peppers, carrots and celery for another 3 to 5 minutes to soften vegetables. Deglaze pan with beer or broth, add crushed tomatoes, corn, black beans, red kidney beans, and stir to combine.

Season chili with cumin, chili powder, cayenne and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 10 minutes longer, adding seasoning to taste.

While the chili is simmering, warm the oven to 350 F and toast the tortillas for 3 minutes.

To plate, add rice, chili and top with shredded cheese, scallions, and cilantro. Cut tortillas into triangles and stick in bowls. Then voila, your miserably cold Monday will instantly be transformed into a cozy night in.

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