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Oh-So Hot-and-Spicy Vegan Chili

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Submitted by: cpetty7301

 

This vegan chili combines a variety of fresh, frozen and canned vegetables, canned kidney and black beans, and several very "hot" seasonings in vegetable broth or stock.
 

Ingredients

  • 2 tbsp olive oil
  • 2 cups chopped onion
  • 1 green bell pepper, finely diced
  • 1 red bell pepper, finely diced
  • 2 cups sliced mushrooms
  • 2 cups frozen sliced okra
  • 1 cup frozen whole kernel corn
  • 12- to 16-oz. bag frozen vegetable pieces
  • 4 to 6 tbsp chopped garlic
  • 2 20-oz cans kidney beans, drained
  • 2 or 3 14-oz. cans chopped tomatoes, undrained
  • 1 4-oz can green chilies
  • 1 15-oz can black beans, drained and rinsed
  • 1 cup chopped fresh cilantro
  • 1 pkg taco or chili seasoning mix
  • 1 tbsp cayenne pepper
  • 1 tsp poultry seasoning
  • 1/2 tsp celery salt
  • 1 tbsp chipotle powder
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • 1 1/2 tbsp bottled hot pepper sauce
  • 1/2 tsp white pepper
  • 4 cups vegetable stock

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Method

In an 8-qt stock pot, sweat onions in olive oil, over very low heat for about 10 minutes. Add bell peppers and mushrooms; cook to soften, 10-20 minutes. Add garlic and frozen vegetables and keep heat low to let water leech from frozen veggies. Increase heat to medium and add all canned vegetables and cilantro. Add dry seasonings and stir well to incorporate. Add vegetable stock; cook over medium heat about 15 minutes, then lower heat and let reduce for a couple of hours. Add more seasonings, to taste, as chili cooks. If too smoky or spicy, add sugar or agave nectar. This makes the flavor more rounded and takes the edge off the spiciness.

 

Notes:

 

Number of Servings: 12

 

Submitted by: cpetty7301 ()

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