With temperatures below zero this week, only one thing would do. A huge pot of vegan chili.
I have made countless variations of vegan chili, it is one of my favorite (and one of the easiest) things to make. Not to mention it makes for unreal leftovers and is even better the second (and third, and forth…) day.
It’s fun playing around with various spice levels and combinations, add-ins and toppings, bases and beans, all while still knowing its going to turn out great. While I have tried quite a few “meat substitute” bases, such as quinoa, tempeh, lentils, sweet potatoes, one that I keep coming back to is millet. It’s size and texture is perfect for chili and the grain has many health benefits.
I served this particular batch up over a baked sweet potato and topped it with sliced avocado, fresh cilantro and hot sauce.
For the chili
- 1 large white onion
- 1 stalk of celery (about 6-8 ribs)
- 1 bell pepper (I used red but feel free to use whatever color you want)
- 1 jalapeño pepper
- 1 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 1 tsp. dried oregano
- a pinch of cinnamon
- a pinch of cayenne (to taste)
- a pinch of crushed red pepper flakes (to taste)
- Sea salt (to taste)
- Two 28oz. cans of fire-roasted tomatoes (I used one can of crushed and one can of diced)
- 2 cups of millet
- 4 cups of vegetable broth
- 1 can of white beans
- 1 can of black beans
- 1 can of red beans
- 3/4 cup of frozen corn
For the potato assembly
- Sweet potatoes
Pre-heat the oven to 400F. Pinch holes in the sweet potatoes, wrap in foil and bake in the oven until soft (about 1-2 hours depending on size of potatoes)
Dice the onion, celery, bell pepper and jalapeño. Lightly coat a large pot with olive oil, sauté the onion, celery, bell pepper and jalapeño until soft and translucent.
Season the vegetables with the spices until fragrant.
Add the cans of tomatoes, millet and vegetable broth and bring to a boil. Turn down to a simmer and cover. Let simmer for about 25-30 minutes or until the millet is cooked.
Add the corn and the beans and continue to cook on low, adding water to thin out as needed.
Taste and season more to your liking.
Cut open the baked sweet potatoes and fill a half or whole potato (depending on how hungry you are) with a large ladle-full of chili. Top with slices of avocado, a sprinkle with fresh cilantro and a few dashes of hot sauce.