Tony has been making chili for more years that I’m allowed to mention and has been the chili maker in our household for as long as we’ve been together. Since we’re going for a more plant-based diet, he changed up his recipe to a meatless one – and we like it even better! Today he is sharing his secret recipe with the world
The thing I love about it is its simplicity. There are no weird ingredients or bizarre techniques. It transforms into something greater than the sum of its parts as it slowly simmers. It’s also versatile. Want to add heat? Throw in some hot peppers or sauce. Want to add pinto beans? Go for it! Feeling like a carnivore? Brown some ground beef, sliced steak, ground turkey, or chicken, or whatever! This is the kind of recipe that plays nicely.
Tony says that one of the most important steps is the rinsing of the beans. Not only does this wash off the residue from the canning process, but also reduces the unpleasant gassy effect
Try this with our Easy Vegan Cornbread for a satisfying supper.
Tony’s Amazing Vegan Chili
Ingredients
- 1 Medium Onion Chopped
- 1 Medium Garlic Cloves Diced
- 1 tsp Salt (Sea Salt)
- 1/4 Cup Chili powder
- 1 TB Sugar Optional to reduce acidity of tomatoes
- 2 14.5-oz Can of Fire roasted diced tomatoes
- 1 15.5-oz Can of Whole pinto beans Rinsed
- 1 15.5-oz Can of Dark kidney beans Rinsed
- 1 15.5-oz Can of Black beans Rinsed
Instructions
- Prep your onion, garlic and toss into a 3-quart pot on medium heat.
- Pour the three cans of beans into a colander to rinse off any unwanted remains from can storage. Pour beans into the pot.
- Add 32-oz of water
- Pour in the two cans of fire roasted tomatoes.
- Add chili powder, salt, and sugar (if desired).
- Bring chili to a boil; reduce heat to a simmer for 30 minutes.
