Best Vegan Chili RecipeSo … the Great Vegan Debate is over. It’s settled.
“There is no counter-argument to veganism. Accept it. Apologize for the way you’ve been living. Make amends and move forward.”
– Gary Yourofsky
Regardless of whether the issue is human health, ending cruelty to animals, or saving our planet from absolute destruction … humans must stop consuming animal products. There is no real debate. There are only people still living in denial of the truth. It doesn’t matter if you believe in God or science or both. Veganism is a moral imperative and a practical necessity for all humans.So then the question is, what are we going to do about it?
And it has come to my attention over the past few weeks that a lot of people out there need some help with making the transition to being vegan. There is an enormous amount of misinformation out there about nutrition and human dietary needs. Given the dire urgency of humans going vegan, we cannot afford for people to be making food decisions based on false facts. We also need to have lots of fabulous vegan recipes out there on the internet, so people can start replacing their old favorites with cruelty-free versions.We need cruelty-free comfort food. Food that won’t leave us deprived. Food that feels so much cleaner and lighter in the body than animal products ever did …
And who doesn’t love a bowl of piping hot chili as the weather turns colder, at least here in the Northern Hemisphere. This chili will fill you up but won’t make you fat. How do I know? I eat it all the time, and look at my abs.
Now, what are you going to need for this awesome recipe? :D
2 15 ounce cans of organic red kidney beans
2 15 ounce cans of organic black beans
2 15 ounce cans of organic stewed tomatoes (no sugar added)
1-2 Tablespoons of organic olive oil (this can be omitted or increased, depending on how much fat you want in your diet)
1 t. pink Himalayan salt or to taste
2 T. organic chili powder (start with a smaller amount and increase if needed)
2 T. organic cumin
1 T. organic dried curry leaf
1 t. organic fenugreek
2 t. organic turmeric
1/2 t. freshly ground organic black pepper (or increase to taste)
1 organic bay leaf
1/2 organic yellow onion
3 medium cloves organic garlic
3 sprigs organic cilantro
3 springs organic Italian parsley
12 organic baby carrots, peeled
1 small organic zucchini
1 organic red bell pepper (mild)
1 cup organic mushrooms (can be omitted if you like)
2 sheets organic nori or another organic seaweed
1 ripe organic avocado for each bowl
organic flaxseed oil
organic corn tortilla chips, if desired
So get your ingredients ready, ladies and gentlemen. It’s 4 a.m. here right now lol so I will need to finish up this post later … but at least now you can make sure you have everything you need to make the
BEST VEGAN CHILI RECIPE EVER
Okay now on to the INSTRUCTIONS for the best chili ever, which also happens to be the best vegan chili recipe …
First off, if you replace the canned beans with dried beans, make sure to soak those according to the instructions at least one day ahead of time. I have found that the beans don’t get soft enough soaking only overnight so I would recommend soaking them longer. Maybe even two days of soaking, or else slow cook the beans to get them to soften faster. I do think the recipe is slightly better with dried beans.
Once your beans are ready, you want to add the chopped onions and minced garlic to the slow cooker or a saute pan along with the olive oil … and saute on medium heat for a few minutes until they soften. If you used a saute pan, transfer the onions and garlic to a large cooking pot.
Next you are going to add the beans to the onions and garlic. With the canned beans, I think the chili has a “cleaner” taste if the beans are drained and then add back the same amount of water. Depending how long you cook the chili, you may need to add water as you go along to keep it from getting too thick. This is a matter of personal preference.
Also add the two cans of stewed tomatoes.
Now add the spices. You may want to hold off on the salt and add lower amounts of spice at the beginning. You can always add more later after taste testing but can’t subtract! I was working with Jiva Organic Ground Chili as my chili powder and it adds a LOT of heat. I love my chili spicy like that but others may prefer a milder version.
Okay, now we want the spices to have a chance to meld with the beans and tomatoes … so we are going to let this slow cook for a few hours. Be sure to watch that the slow cooker doesn’t get too hot. We don’t want it to boil! Turn it off periodically to give breaks in the cooking and allow the machine to cool down.
We want to add the rest of the veggies last so they don’t get over cooked. Taste test your batch and make adjustments to the salt and spices as needed. Then add the chopped carrots, cilantro, parsley, zucchini, and peppers. Also add the mushrooms and seaweed if desired. Slow cook for another hour or so until the veggies are to the desired softness.
For serving, I like to serve my chili over a half avocado removed from the skin. I also pour flaxseed oil and chia seeds over the top of the chili. Flaxseed oil and chia seeds provide a vegan option for omega-3s. They should be added at the very end so that heat does not destroy or decrease the nutritional value. Chia seeds also have complete protein.
The chili can also be served with organic corn chips and Chao vegan slices (a delicious dairy-free alternative to cheese).
Hope you enjoy this awesome vegan chili recipe. Please let me know how it goes for you … I am making it again today. It’s just too delicious and satisfying!
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