Delicious Vegan Chili
Once the weather turns cool, it’s great to get out the stock pots and start cooking up soups and stews. Today is one of those lovely autumn days that beg for chili. I haven’t been to the store in a while so the freezer is a bit barren of meat, but that’s OK because I’ve figured out a way to make chili in a vegan way, and believe me, with all these spicy vegetables and beans you won’t miss the meat at all. This chili is as hearty as anything but there is a secret ingredient that “beefs up” all these vegan components.
You will need:
- one medium onion diced
- a strip of leek chopped
- a few shakes each of chili powder, garlic powder, salt, and pepper
- 1 can Ro-tel tomatoes with green chilies
- 1 can Mexican style corn
- 1 can mild chili beans
- 2 tablespoons soy sauce (the secret ingredient)
To begin, I put a spot of olive oil in a large skillet or Dutch oven pot and saute the onion and leek. When the onions are clear and browning on the edges, add the garlic powder, chili powder, salt, and pepper and stir it all together. The rest is as easy as falling off of a log. Just open the cans, drain the corn and tomatoes of juice, but keep the liquid of the chili beans and dump them all in the pot. Let everything simmer a while then at last, add that secret ingredient. The soy sauce doesn’t make the vegetables taste like Chinese stir fry, instead it adds all that savory meaty flavor that a hearty chili needs. It makes all the difference! I hope you give it a try.