Vegan Chili

My room mate was wanting to have one of his friends from work over for dinner this Friday night. I found myself wondering: "What on earth can I feed two hard working men after a buy workday, that will satisfy them?" One thing came to mind. CHILI!

I browsed about a half a dozen vegan chili recipes before deciding to just wing it. This is the beauty of chili. You can throw in just about anything and as long as you have the spices right, it will be delicious.

Vegan Chili
1 large can of diced tomatoes
1 can chick peas
1 can red kidney beans
1 can vegan refried beans
1 can of beer (I used an IPA for more flavour)
1 large onion, diced
4 cloves garlic, minced
1 zucchini, chopped
1 red pepper, diced
3/4 cup of corn kernals
1 jalapeno or another pepper of your choice, minced
1 tsp cayenne pepper
1 tsp cumin
2 tsp chili powder
1 tsp dried mustard powder
1 tsp yellow mustard
2 tsp whole grain mustard
salt and pepper to taste

Grab a large pot and start cooking the onion, jalapeno and garlic in some olive oil. When the onions are translucent add the can of beer. Bring to a simmer and add the tomatoes, including the liquid from the can. Add the vegetables and beans. Stir thoroughly. Add all spices and mustards. Next, you will add refried beans, spoonful at a time, until you reach the desired consistency. Refried beans are used to thicken the chili. Cover and let simmer for at least 45 minutes, stirring occasionally. Dish out and garnish with vegan cheese or cheese of your choice (I used a local BC organic aged white cheddar) and green onions.

I served this with my Aunt Barb's amazing home made buns. Unfortunately they are not vegan, but I am hoping to make a magic vegan transformation on them soon. The men loved the chili and the buns. It filled them up so well they were full after one heaping bowl :)