(photography by Elaine Gordon)
by Elaine Gordon, Eating by Elaine
Growing up, almost every Sunday during football season my dad made a huge pot of chili. His chilis were totally epic. He would taste, adjust seasonings and stir it regularly as it simmered on the stove for hours. It was a ritual. He liked to let it really thicken and for the flavors to meld together. I have taken aspects of his famous chili recipe and incorporated it into this plant-based version. I loaded it with three beans (garbanzo, kidney and black beans) to really bulk it up. I added sweet potato and carrots for a heartier texture and slightly sweet flavor. It also adds a beautiful orange color to the chili that I love.
My dad typically used eight (yes eight!) tablespoons of chili powder but this recipe tones thing down a bit and recommends three (I think that is spicy enough but feel free to taste and add more to kick it up if you are into that). He would probably add five tablespoons of Worcestershire sauce and maybe even throw in a bottle of dark beer too! I told you his chilis were epic.
This version is simple, healthy and totally satisfying. I think he would approve and would have been pleasantly surprised at how filling and satisfying a plant-based chili can be with the right ingredients and spices. This one is thick, chunky and spicy: just how he liked it.
Now for the toppings. Chili toppings can make or break a chili recipe. I personally love loads of diced red onion, avocado, fresh lime juice and chopped cilantro. You can also add vegan sour cream or vegan shredded cheddar cheese. I know many people are into adding chips to the chili. Go with what you like and make it your own. After all, chili is a personal thing.
I’m so glad it is finally chili season. Chili is just the perfect meal in a bowl for this chilly time of year. I love to make it on Sundays like my dad used to do and enjoy as leftovers throughout the early part of the week. Chili leftovers are the best since the flavors really do get better over time, and it thickens even more in the refrigerator.
I hope you enjoy this veggie-packed vegan chili as much as we do! It is grain-free, gluten-free, soy-free and refined sugar-free.
Click here to get the full recipe at EatingbyElaine.com.