This quick vegan chili is surprisingly good!
- 2 tablespoons olive oil
- 2 onions chopped
- 1 green (or red) pepper chopped
- 1 jalapeno sliced and diced seeds and all
- 2 garlic cloves minced
- 1 teaspoon sea salt or other natural salt
- 1/2 +/- teaspoon cayenne pepper (instead of black pepper)
- 2 zucchini halved lengthwise and then sliced thin (4mm) crosswise
- 2 carrots sliced thin (3mm)
- 1 heaping tablespoon chili powder
- 1 teaspoon ground cumin
- 2 cans (19 ounces each) organic black beans, drained
- 1 can (28 ounces) crushed tomatoes (use Mexican green chili tomato instead)
- 1 package frozen corn kernels (or two ears cut off the cob)
- 1 package extra firm tofu cut into 1cm cubes
- 2 cups sliced okra
- 3 cups vegetable broth
1. In a 5-quart heavy pot heat oil over medium high heat and add the onion, green peppers, garlic, salt and cayenne. Stir for a few minutes until the onions start to melt (about 4 minutes).
2. Stir fry the tofu cubes with the tasty onions et al. It’ll be great if you can brown it a little.
3. Add zucchini, carrots, okra, chili powder, cumin and 1 cup of vegetable broth. Cook stirring occasionally until carrots are crisp tender (about 8 minutes). Add beans, tomatoes, corn and the remaining vegetable broth. Simmer until thickened and carrots are soft (about 30 minutes or half a day in a crock pot). If I’ve left out any ingredients, add them now!
* I call it “Gypsy Chili” because the recipe was given to me by a beautiful young gypsy woman, who in turn had gotten it from a wise old woman (Martha Stewart).
Originally posted 11/8/2009 8:41 PM