Spiced Vegan Chili- Holiday Party Style

Vegan chili 2

Chili has always been a favorite comfort food of mine. Growing up my mom would make big batches of it and we would eat it for the entire week following. She would make it with ground beef, of course, as she has never been a vegetarian or vegan, but I know that my plant based recipe is inspired by hers. There is something so well rounded about a bowl of chili that it has the ability to stand alone even without the addition of an artisinal loaf of bread that is required by a tomato or minestone soup. 

The recipe I am sharing with you today comes from my boyfriend, Jaime, who is a talented pastry chef here in Los Angeles. He crafted this dish for the Holiday version of Los Angeles Vegan Potluck, hosted by some of my favorite vegan instagramers and bloggers this past weekend, (see incriminating photo below). I loved meeting Jasmine and Yvonne who I have been long time fans of, along with so many fun foodies. We talk about heath, our favorite foods, documentaries and books as well as played games and won prizes. I ate so many delicious dishes and I believe our chili was a hit as we didn’t go home with much left over! The recipe has been scaled down so it is for 4-5 people instead of 15! I hope you guys enjoy!  

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What you need:
Olive Oil 1 tablespoon
Yellow Onion, diced 1 each
Garlic, minced 1 tablespoon
Carrot, shredded 1 each
Mushroom, diced 1 cup
Jalapeno, minced 1 tablespoon
Tomato, diced 1 cup
Corn 1 cup
Chili Powder 2 tablespoon
Cumin 1 tablespoon
Tomato Sauce 1 ½ cup
Kidney Beans 1 15 oz can
Black Beans 1 15 oz can
Garbanzo Beans 1 15 oz can
Molasses ½ teaspoon
Salt 1 ½ teaspoon
Pepper 1 teaspoon
Fresh Cilantro, chopped

Method:

-Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, mushroom, and jalapeno. Sweat out until onion is soft and translucent.
-Add chili powder, cumin, salt, and pepper, saute for 2 minutes
-Add in tomato, tomato sauce, all beans, and molasses and cook for another 10 minutes, until a small bit of the liquid has reduced
-Serve with chopped cilantro and avocado



XX- Cara

ugly holiday sweater