Vegan Chili Recipe Plus Cheese

My dear Aunt Kathy, queen of sewing ballgowns (among other things), is also quite a good cook. As are my other aunts. And mother. And many uncles. She and my uncle Kevin hosted my parents and us four kids on three different occasions for a week long stay at their place in Colorado. In addition to putting up with 3 teenagers, she would often cook dinner. And boy were her dinners good!

One time, on the way back from the mountains, we got stuck in really bad traffic. All we had were lunch leftovers - wilted iceberg lettuce and mayo. But we were so hungry.... so it tasted good. But not as good as the vegan chili we ate after FINALLY getting home to Kathy and Kevin's.

The recipe:

KATHY'S VEGAN CHILI PLUS CASEY'S ADDITIONS THAT MAKE IT NON-VEGAN

1/2 c celery
1/2 c onion
1 T oil (grapeseed ideal; vegetable oil is ok too)
1/3 c dry bulgar
1 3/4 c water
2 c cooked black beans (or 1 can)
1 1/3 c cooked lentils (simmer 1/2 c dry lentils in 3 c water with 1bay leaf for ~30 min)
1 c stewed tomatoes
3 t chili powder
1/2 t cumin (i would up this to 1 t)
1/4 t black pepper
1/2 t basil
1/2 t oregano
1/2 c tomato sauce
1 T sugar
small can of corn (my addition)
salt

mozzarella cheese and sour cream toppings (optional, makes it non-vegan)

brown rice

1. start cooking lentils (as directed above) in small pot
2. saute onion and celery in oil in a heavy bottomed saucepan until onion is translucent, ~10 minutes.
3. stir in bulgar, cook until toasted (5 min)
4. add water, simmer covered until bulgar is tender (10 - 12 min)
5. add black beans and lentils to the heavy bottomed saucepan.
6. add tomatoes, spices, tomato sauce, and sugar. simmer ~30 minutes covered.
7. add corn, simmer 5 minutes. salt to taste.

8. cook rice. you might want to do this earlier. or buy the frozen cooked brown rice to save time.

serve over rice with mozerella cheese (or italian cheese blend) garnish and sour cream.

I also recommend freezing the leftovers. They make a great weeknight dinner when you want something hearty!

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