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Hearty chili for autumn days

Enterprise by Enterprise
October 7, 2020
in Family
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People choose to adhere to a vegetarian or vegan diet for various reasons. Some people avoid animal products because of ethics, while others want to control their weight with low-calorie foods. Still others may have food allergies or intolerances that make a vegetable-based diet their best option.

Cooking vegetarian or vegan can introduce a person to a wide variety of new foods and flavors. That’s why even people who eat meat like to periodically experiment with vegetarian or vegan foods.

When the weather starts to cool, soups and stews become staples of many diets. With this recipe for ā€œFour Bean Chili from Vegan Cooking for Beginnersā€ (Publications International, Ltd.) by the PIL editors, home cooks can experiment with a meatless chili that doesn’t skimp on flavor even if it isn’t brimming with beef, pork or lamb.

Four Bean Chili

Makes 8 to 10 servings

2Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā  tablespoons olive oil

1Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā  onion, finely chopped

2Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā  medium carrots, chopped

1Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā  red bell pepper, chopped

3Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā  cloves garlic, minced

2Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā  tablespoons tomato paste

2Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā  tablespoons packed dark brown sugar

3Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā  tablespoons chili powder

2Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā  tablespoons ground cumin

1Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā  tablespoon dried oregano

1Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā  teaspoon salt

1Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā  can (28 ounces) diced tomatoes

1Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā  can (15 ounces) tomato sauce

1Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā  can (15 ounces) small white beans, rinsed and drained

1Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā  can (15 ounces) light kidney beans, rinsed and drained

1Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā  can (15 ounces) dark kidney beans, rinsed and drained

1Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā  can (15 ounces) pinto beans, rinsed and drained

1Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā  cup vegetable broth

1Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā  can (4 ounces) diced mild green chiles

1Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā  ounce unsweetened baking chocolate, chopped

1Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā  tablespoon cider vinegar.

Heat oil in large saucepan over medium-high heat. Add onions, carrots and bell pepper; cook and stir 10 minutes or until vegetables are tender. Add garlic, tomato paste, brown sugar, chili powder, cumin, oregano and salt; cook and stir 1 minute.

Stir in tomatoes, tomato sauce, beans, broth, chiles, and chocolate; bring to a boil. Reduce heat to medium; simmer 20 minutes, stirring occasionally. Stir in vinegar.

Chili is even better served with cornbread (Recipe below). Make batter while the vegetables are cooking in step one and bake it while the chili is simmering.

Cornbread

Makes 12 servings

3Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā  tablespoons boiling water

1Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā  tablespoon ground flaxseed

11/4Ā Ā Ā Ā Ā Ā  cups all-purpose flour

3/4Ā Ā Ā Ā Ā Ā Ā Ā  cup yellow cornmeal

1Ú3        cup sugar

2Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā  teaspoons baking powder

1Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā  teaspoon salt

11/4Ā Ā Ā Ā Ā Ā  cups plain unsweetened almond or soymilk

1/4Ā Ā Ā Ā Ā Ā Ā Ā  cup vegetable oil

Preheat oven to 400 F. Spray 8-inch square baking dish or pan with nonstick cooking spray. Combine boiling water and flaxseed in small bowl; let stand until cool.

Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; mix well. Whisk almond milk and oil in medium bowl until well blended. Add to flour mixture with flaxseed mixture; stir just until dry ingredients are moistened. Pour batter into prepared baking dish.

Bake 25 minutes or until top is browned and toothpick inserted into center comes out clean.

With this recipe for ā€œFour Bean Chili from Vegan Cooking for Beginnersā€ (Publications International, Ltd.) by the PIL editors, home cooks can experiment with a meatless chili that doesn’t skimp on flavor even if it isn’t brimming with beef, pork or lamb.

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