This is my vegetarian, gluten free, dairy free chili recipe from the past - with some modifications. More tomato paste to ensure a thick chili, a bit more balsamic vinegar for the sweetness, and cocoa powder for... something. I'm not sure what it does, but it really does enhance the flavour nicely!
And as always, I whole heartedly believe that a chili is not complete without some delicious toppings. I try to have all my favourites on hand, but it's certainly not the end of the world if you are missing one or two. If you are dairy free skip the cheese and try the Tofuetti sour cream. So yummy.
1.5 cups organic vegetable broth
1 cup chopped onion
1/4 cup chopped seeded jalapeño pepper (2 peppers) - they aren't that spicy, I promise!!
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons tamari
1/2 teaspoon salt
3 garlic cloves, minced
1 tsp balsamic vinegar
1 (15-ounce) cans no-salt-added black beans, rinsed and drained
1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
2 (14.5-ounce) cans diced tomatoes, undrained
2 tbsp tomato paste
1 tsp unsweetened cocoa powder
1 dollop sour cream or Tofuetti (which is actually a really great vegan substitute from Sobeys!)
1 sprinkle of grated cheese (optional)
1/4 cup chopped fresh cilantro
1 tsp chopped green onion
Lots of black pepper
- Add everything to a large pot, bring to a boil, then simmer for about 1 hour. The longer you simmer, the better the flavours will mix.
- Using a hand blender, quickly blend the chili a couple of times - this will help thicken it up (I really dislike a watery chili)
- Top with your toppings and enjoy this delicious, easy, comfort dish!