Meatless Vegan Chili
This meatless chili is just as delicious as a standard beef variety, but much lower in fat and calories.
Serve this with some low-fat sour cream for added protein and flavor. If you are in a time crunch use canned, drained beans instead.If you are not eating meatless you could add 16 ounces of cooked ground beef or chicken.
- 3 ounces dried Kidney beans
- 3 ounces dried brown Beans
- 2 ounces dried black Beans
- 2 ounces Cannellini- or Pearl bean
- 3 tablespoons vegetable oil
- 1 carrot
- 1 onion
- 2 garlic
- 2 tablespoons Tomato paste
- 1 chopped red chile pepper
- 2 teaspoons Chili powder
- 1 large can whole tomatoes
- 36 ounces vegetable stock
- 3 red, yellow and green Bell pepper (1 each)
- 15 ounces Corn
- freshly ground pepper
- 1 tablespoon chopped parsley
- parsley (or cilantro for garnish)
Place the beans in a bowl with water to cover by several inches and soak overnight. The next day, peel and finely chop the carrots, onion and garlic. Rinse the peppers, halve lengthwise, remove the seeds and white ribs and finely dice. Drain the corn.
Heat the oil in a large saucepan or Dutch oven and sauté the onion and garlic until translucent. Stir in the tomato paste and saute briefly. Stir in the chopped chile and chile powder and add the canned tomatoes and vegetable stock.
Stir in the drained beans and simmer, stirring occasionally until the beans are tender, about 30 minutes. Add the peppers and corn and simmer until the peppers are tender, 10 to 15 minutes. Stir in the chopped parsley, season with salt and pepper. If desired, serve with polenta.