Chili is something I love to make not only because it's delicious, but because it's yet another "throw a bunch of stuff together" sort of meal. As you know if you've been around here for a bit, a lot of what I make doesn't have a strict recipe, and my chili is definitely in that category.
If you're used to meat in your chili, don't worry—I'm positive you won't miss the meat with this delicious veggie-ful stew. Below, I'll guide you through a general idea of how I make mine—but remember, cooking is most fun when you can experiment, be creative, and trust your instincts!
Alyssa's Veggie Chili:
1. Chop a yellow onion and saute on medium heat in a large pot with a little oil or water.
2. Once the onion has cooked for a few minutes, toss in the rest of the veggies. I like to add broccoli, squash, bell peppers (a variety of colors), and carrot.
3. Next, add the spices! The spices I use are: garlic and onion granules, cumin, chili powder, coriander, cayenne, smoked paprika, and cinnamon. (I just feel the amounts with my heart, I don't measure. I do tend to go heaviest on the garlic, onion, cumin, and chili powder)
4. After the spices have cooked with the veggies for a couple of minutes, dump in a can of tomatoes (diced or crushed). I like to use a 28 oz can. Then add cocoa powder or cacao, molasses, and a hefty amount of tomato paste.
5. Next, add the beans. I like to use canned black, kidney, and cannellini beans, and I typically use one 15 oz can of each.
6. Once all of the ingredients are cooking together in the pot, add as much water as needed. (You can also add a little bit of water earlier in the cooking, if it seems like the veggies are struggling.) Remember that water from the veggies will get released as it cooks, so be cautious with the amount you add—I try to add just enough to make sure it can get to cooking!
7. Let it simmer for a bit. I honestly don't know how long I let mine simmer, but I'll stir it every so often and make sure it's coming together and thickening up. If you're using squash, use a fork to test for tenderness.
8. About halfway through the cooking time, I've started to throw in a secret ingredient that my sister recommended to me awhile back, and oh, is it ever delicious! What's the ingredient? Yellow mustard! This is another "measure it with my heart" situation—just squirt some in and let it bring your chili to the next level! (I’ll also typically throw in another round of garlic and onion granules, cumin, and chili powder during this step.)
9. When the chili is looking ready, I like to toss in a hefty dose of quinoa (which I make in a separate pot while the chili is cooking). This helps to thicken it even more, and it gives it a really nice texture.
10. I usually let the quinoa cook in the chili for a bit, and then it's ready to serve! I like to top mine with cilantro, green onion, avocado, and homemade vegan sour cream. Dinner is served!
I hope you enjoy this chili, and as always, don’t hesitate to reach out with any questions!