It’s hard to believe a pot of chili could be so filling and flavorful without a speck of meat or any added fat. But this recipe, lightly adapted from one in Toriano Gordon’s “Vegan Mob,” proves it can be done! Just toss everything in the pot and crank up the burner while you assemble some bowls of your favorite toppings — vegan or non-vegan. Crack open a bag of chips, invite some friends over, and you’ve got a party! Serves 8-10.
Ingredients
- 1 (15-ounce) can each of pinto, kidney, black and cannellini beans, rinsed and drained
- 1 medium zucchini, diced
- 1 medium summer squash, diced
- 1 medium red onion, diced
- 1 medium white or yellow onion, diced
- 2 or 3 large garlic cloves, thinly sliced
- 2 (15-ounce) can tomato sauce
- 1 cup vegetable broth (plus more, if needed)
- ¼ cup chili powder (plus more, to taste)
- 1 tablespoon kosher salt (plus more, to taste)
- 1 dried chipotle pepper (or 1 teaspoon powdered, or diced chile in adobe sauce)
Optional: Cooked rice, diced tomato, diced green onions, shredded vegan cheese
Instructions
- In a heavy stockpot, combine beans, vegetables, garlic, tomato sauce, broth, chili powder, 1 tbsp salt, chipotle. Stir to blend well.
- Cook over medium heat, stirring occasionally, until steam rises from the pot and ingredients are heated through, about 10 minutes. Cover. Cook 30 minutes more.
- Remove the lid and taste for seasonings, adding more salt and chili powder if desired.
- Ladle in bowls. Add rice if desired and serve with tortilla chips and accompaniments of choice on the side.
Susan Puckett is an Atlanta-based food writer and cookbook author.