The official start of fall isn’t until Sunday – but the cool weather has come early in Toronto – which means comforting, hot meals are once again a necessity.
I love chili for its simplicity. You can pretty much put it together with ingredients you already have in your fridge and pantry. And many ingredients are interchangeable.
I love my vegan chili with mushrooms, corn and a variety of beans – all the different textures and tastes make it that much more delicious.
And, of course, I love a fresh piece of bread for dipping!
1 can kidney beans
1 can white beans
1 can corn
1 large can diced tomatoes
2 large carrots, chopped
1 green pepper, chopped
1 cup mushrooms, chopped
1 yellow onion, diced
2 gloves garlic, minced
2 tbsp agave nectar (or maple syrup)
2 tbsp Braggs (or soy sauce)
3 tbsp chili powder
2 tsps cloves
1 tbsp cumin
Salt and pepper, to taste
In a large pot, heat olive oil on medium heat and add onions, garlic, carrots, pepper and mushroom. Saute for 5 to 10 minutes. Add the remaining ingredients and simmer for about 35 minutes. Season to taste. Enjoy with a slice of fresh bread (I added Earth Balance margarine to mine).
-Katharine Watts, associate web editor