Shane’s Best Vegan Chili
from the SSB Kitchen
1 T olive oil
1 large onion, chopped
4 cloves garlic, minced
1 T chili powder
1 T ground cumin
1 ½ t turmeric
½ t cayenne pepper
1 T dried oregano
1 large (28 oz) can crushed tomatoes
1 T Grassy Point Pepper Paste
2 T tomato paste
30 oz cooked beans (we love a combo of pinto, kidney and black with this recipe)
4 C vegetable broth
1 1/2 C SSB Common Ground
1 1/2 C SSB Original Bangers (Crumbled or chopped)
8 oz frozen peas, lima beans or shopped green beans
8 oz ounces frozen corn kernels or mixed vegetables
2 bell peppers, seeded and chopped
2 jalapeno peppers, minced
8 oz (one regular container) mushrooms, chopped
3 medium carrots, peeled and shredded
Heat oil in a heavy-bottomed soup pot over medium heat. Saute onions and garlic (and carrots, if using) until tender. Stir in spices (and mushrooms and peppers, if using). Cook ~2-3 minutes, stirring, until spices bloom.
Add everything else and bring to a gentle simmer, then reduce heat to medium-low.
Cover and simmer for [at least] 15 minutes or until you’re too hungry to wait any more, stirring occasionally.
Serve with chopped cilantro and Down South Vegan Cornbread.