Vegan Chili

Apr 12, 2011 by admin

Vegan Chili
3 cans of beans – garbanzo, pinto, and northern beans – drained and thoroughly rinsed to reduce sodium and gas-making properties
Olive oil
1 sweet onion, sliced or cut into chunks
2 teaspoons fresh garlic, minced
1 cup celery, chopped
2 cups acorn squash, cooked and mashed (can also substitute with frozen mashed squash)
1 can corn, drained and rinsed
1 cup tomato paste
2 teaspoons cumin powder
2 tablespoons chili powder
1 tablespoon oregano

Place beans in a large dutch oven pan and set aside on stove. In a frying pan, heat olive oil on medium heat and cook the onion, garlic, and celery until tender. Add to beans along with squash, corn, and tomato paste. Stir in enough water to cover, then add seasonings (salt and pepper can be added to individual servings at the table). Bring to a boil, then cook uncovered for about 2 hours on low heat, stirring occasionally, and adding more water if needed to keep from sticking to bottom. Serve when thick and hot. Also extremely good the next day after the flavors have blended.

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