Anything vegan or vegetarian is a hard sell for my carnivorous husband. Dinner just isn’t dinner for him without some sort of meat on the plate. When I was whipping up dinner for a friend recently, who happens to be eating vegan, and offered to make some for our family too, Brance wasn’t so sure. He was especially not excited because he loves chili, it’s one of his favorite foods, and he couldn’t imagine it tasting good without meat. But this vegan chili recipe changed his mind. It has my chili loving husband’s stamp of approval!
- 1 zucchini, cubed (with peel)
- 1/2 red pepper, diced
- 1/2 green pepper, diced
- 1 small white onion, diced
- 2 tablespoons extra-virgin olive oil
- 1 (15 oz) can of tomato sauce
- 1 (15 oz) can of black beans
- 1 (15 oz) can of kidney beans
- 1 (15 oz) can of cannellini beans
- 3 cloves of garlic, minced
- 2 teaspoons of ground cumin
- 1 teaspoon dried oregano
- 1/4 – 1/8 teaspoon ground chipotle chile (1/4 tsp has a good kick! If you don’t like spicy food, stick with 1/8 tsp)
- 1/4 teaspoon salt (or to taste)
- Heat oil over medium heat. Add garlic and sauté for 1 minute.
- Add all the vegetables and continue to cook over medium-low heat with a lid, stirring occasionally, until vegetables are tender.
- Add tomato sauce, beans (undrained), cumin, oregano, chipotle chile, and salt. Stir.
- Simmer on low for another 15-20 minutes (or until ready to serve), stirring occasionally.
P.S. If you absolutely have to have meat, you can add 1 lb of cooked hamburger, another 1/2 teaspoon of ground cumin, and an additional 1/4 teaspoon of salt to the recipe above. We’ve tried it this way as well, and it is pretty amazing too!