Meatless Monday: Vegan Chili

This entry was posted on Jan 9, 2017 by Charlotte Bell.

meatless mondayI’ve always loved chili. Growing up in Cincinnati, Skyline Chili was—and still is—almost a religion. I recently visited a food truck in Utah that offered “Cincinnati Chili” poutine. So yeah, it’s a thing.

I haven’t had Skyline Chili in years, even though they now sell a vegetarian version. It’s just that I haven’t been to Cincinnati in quite a while. Instead, I’ve experimented with lots of other versions of veggie chili. My favorite, so far, comes from Friendly Foods by Brother Ron Pickarski.

Because the recipe calls for canned beans, it’s pretty quick to put together. I almost always accompany it with homemade cornbread.

The recipe that follows substitutes extra beans for the seitan in the original recipe, but you’re welcome to add 1 cup of chopped seitan instead of one of the cans of beans.

Meatless Monday: Vegan Chili

  • 1 cup peeled and finely diced onion
  • 1/2 finely diced celery
  • 1/2 cup finely diced green bell pepper
  • 3 tablespoons minced garlic
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 tablespoon red miso
  • 2 tablespoons tomato paste
  • 4 cups fresh tomatoes (blanched, seeded and chopped) or 1 32-ounce can tomatoes
  • 1-1/2 tablespoons barley malt syrup
  • 1 15-ounce can kidney beans or pinto beans
  • 1 15-ounce can black beans or 1 cup drained and chopped seitan

In a heavy soup pot, sauté the onion, celery, bell pepper and garlic in the oil, along with the seasonings, over medium heat. Sauté for about 10 minutes, stirring occasionally to prevent burning.

Dissolve the miso and tomato paste in the chopped tomatoes and add to the sautéed vegetables. Add the barley malt syrup and stir well. Finally, stir in the cooked beans and chopped seitan (if using). Cook for about 10 minutes over medium heat.

Serve alone, over brown rice or over spaghetti squash.

About Charlotte Bell
Charlotte Bell discovered yoga in 1982 and began teaching in 1986. Charlotte is the author of Mindful Yoga, Mindful Life: A Guide for Everyday Practice and Yoga for Meditators, both published by Rodmell Press. Her third book is titled Hip-Healthy Asana: The Yoga Practitioner’s Guide to Protecting the Hips and Avoiding SI Joint Pain (Shambhala Publications). She writes a monthly column for CATALYST Magazine and serves as editor for Yoga U Online. Charlotte is a founding board member for GreenTREE Yoga, a non-profit that brings yoga to underserved populations. A lifelong musician, Charlotte plays oboe and English horn in the Salt Lake Symphony and folk sextet Red Rock Rondo, whose DVD won two Emmy awards in 2010.

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