Chili with all the fixings is a Super Bowl favorite… or really a favorite anytime of the year! This vegan chili has a fantastic texture and is super smoky! Accompany this with corn bread and all the fixings, and you’re got yourself a perfect vegan meal for your ball game … or whatever celebration 🙂
1 tbs canola oil
1 brown onion, chopped
2 garlic cloves, crushed
2 large portabella mushrooms, chopped
1 large zucchini, chopped
2 ribs of celery, chopped
2 medium carrots, chopped
1 tbsp chili powder (add more or less to suit your desired level of spice)
1 tsp ground smoked sweet paprika
1 tsp ground cumin
1 tbsp fresh oregano leaves, chopped
3 bay leaves
1 large can (28oz/795gram) of crushed tomatoes
1 can (15oz/425grams) black beans, rinsed
2 cups vegetable broth/stock
1 – 2 tsp smoked salt
Fixings on the side: Cilantro, green onions, avocado slices, jalapeño slices, lime wedges, cashew cream, tortilla chips etc.
1. Spray a large pot with cooking oil. Over medium heat saute onion until soft, around 5-10 minutes.
2. Add garlic, herbs and spices, and cook for an additional 1-2 minutes.
3. Add mushrooms, zucchini, celery and carrots. Cook for 5 minutes, stir regularly.
4. Add canned tomatoes, beans, broth and smoked salt. Bring to boil, then reduce heat and simmer for 45 minutes, stirring occasionally.
6. Transfer a quarter of the chili to a blender and blend until smooth. Return back to the chili (this will give the chili a lovely creamy texture).
Serve with fixings of choice (I choose all of the above!) and corn bread.
1 cup corn meal
1 cup all purpose flour
2 tbs ground chia seeds
1-2 tbsp turbinado sugar
2 tsp baking soda
1 tbs lemon juice or apple cider vinegar
1 cup plant milk
Bell pepper and jalapeño slices (optional)
1. Preheat the oven to 400F/200C.
2. Line a 8 inch/20cm rectangle baking tin with parchment paper. Spray with cooking oil (this will help to form crispy edges).
3. Prepare chia eggs by mixing together ground chia with 5 tbsp water. Allow to thicken for five minutes.
4. Combine baking powder and lemon juice, stir well.
5. Add corn meal, flour and sugar to a large bowl. Add chia eggs, baking powder mixture and plant milk. Stir well to ensure well combined.
6. Top with bell pepper and jalapeño slices.
7. Bake for 18-20 minutes or until a skewer inserted into the corn bread comes out clean.Serve warm along side chili.
Make one loaf, cut into 9-12 pieces.