Vegetable Chili (V, V+, GF)

May 6, 2020

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By: Meg Wert

28 ounces diced tomatoes ( I use a large can with basil and oregano)
3 cans of beans (I use black beans, red kidney beans, and cannellini beans)
2 teaspoons chopped garlic
1 medium white onion, diced
3 stalks celery, diced
1 large (or 2 medium) carrots, diced
1/4 cup water
olive oil to saute ( about 2 tablespoons)
Seasoning: Either 1 pack chili seasoning, or (2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika)
1 medium jalapeno *optional (seeded and diced)
1/2 cup frozen corn kernels
***Optional Toppings For Chili
Diced avocado
Vegan sour cream (I use one by Forager)
Diced parsley or cilantro
Fresh lime juice
Vegan grated mozzarella
*Quick 'Shortcut' Cornbread!(V)
1 box Jiffy Cornbread
1 egg
1 can creamed corn

Step 1 Drizzle oil in a large saute pan and heat on medium.
Step 2 Add diced onions and then diced celery, stirring occasionally.
Step 3 Next, add the garlic and the diced carrots (note with really clean organic carrots, I don’t peel, I just remove ends and dice).
Step 4 Once sauteed for about 8 minutes, add the diced tomatoes and the seasonings and mix in.
Step 5 Then open the cans of beans and rinse thoroughly before adding to the chili. Again stir and continue with medium heat.
Step 6 Add the frozen corn and the diced pepper if you like.
Step 7 At this point, you can add 1/4 cup of water, reduce heat and place a lid mostly over the top (though allow a bit of space so steam can escape while it cooks down. I would check and do a quick stir every few minutes and add additional water if necessary.
Step 8 The cooking down allows flavors to deepen and meld.
Step 9 *Quick ‘Shortcut’ Cornbread!(V)
Step 10 In a bowl, pour in the dry box of Jiffy cornbread.
Step 11 Add 1 can creamed corn
Step 12 Add 1 egg and mix.
Step 13 Pour into a pregreased round cake pan or square 8″ x 8″ pan.
Step 14 Bake at 350°F for 20 minutes.
Step 15 Extremely moist and dense and divine!
Step 16 ***Serve Chili with optional toppings and enjoy!