5 Bean Vegan Chili: In my colander, I drained and rinsed 1 (15 ounce) can (each) of pinto beans, dark red kidney beans, light red kidney beans, great northern beans and black beans. In my cast iron pot, I sautéed chopped onion and celery in extra virgin olive oil. I added 2 (12 ounce) bags of BOCA veggie crumbles, and I seasoned it all with 2 packets of chili seasoning. I added 2 (15 ounce) cans of petit diced tomatoes, 2 (4 ounce) jars of fire roasted green chilies and about 3/4 of a 12 ounce can of tomato paste. I covered it all with boiling water, added 1 bay leaf, 1 fresh whole jalapeño pepper, and I tasted for seasoning. I added a little black pepper, chili powder, cumin, a pinch of cinnamon and a pinch of sugar. We were so hungry from our bike ride, we didn’t let it simmer too long; that’s why I covered with boiling water. We were ready to eat and cold water would have cooled everything down. This chili was DELICIOUS! Do you hear me?! REALLY GOOD! The chili was vegan, but not my bowl of chili. I’m not a vegetarian! So, I made a chili pie with Fritos, shredded cheese, a dollop of sour cream, chopped green onions and a few red pepper flakes. Of course, if you want it to remain a vegan dish, don’t add the cheese and sour cream or use vegan alternatives. You can eat with cornbread, crackers or over a hot dog because as always, my recipes are a guide. Be creative… make it your own!
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