My favorite vegetarian/vegan chili recipe

This is the best chili I've ever made, veggie or not. It started out as a recipe from Hungry Girl, but I made some changes to please myself and my family. Check it out!

~4 1/4 cups canned tomato sauce

~1- 28oz can organic diced tomatoes

~3/4 cup canned red kidney beans, drained and rinsed

~3/4 cup black beans, drained and rinsed

~1/2 cup canned jalapeno slices, chopped

~1 large chopped onion

~1 large organic red bell pepper, chopped

~1 large organic green bell pepper, chopped

~1 3/4 cup organic chopped carrots

~2 cups organic veggie broth

~1/4 tsp cayenne pepper

~1 1/2 tbsp chili powder

~2 tsp crushed garlic

~1 tsp ground cumin

~Salt and pepper to taste

Put veggies in pot with spices and saute in water or tablespoon olive oil for 5 minutes or until just crisp tender. Place remaining ingredients in pot and cook 30 minutes (longer if thicker chili is desired).

You can also add white beans or use just one type of bean, if you'd like. Even healthier, cook and use your own dried beans, instead of using canned.
 

One of my FAVORITE Vegan Meals: Black Bean Soup and Cornbread!

In case you, my dear readers, weren't aware, I become vegetarian at the beginning of 2010. I actually started out being 100% vegan, taking the "21 Day Vegan Kickstart". Since completing that, I decided to stay vegetarian, but do try to eat most of my meals vegan (not having any animal products). There have been times that I've eaten eggs (organic, free range), once in awhile some dairy (as a condiment; my body doesn't do well with dairy), and a few times have indulged in some seafood. I've also chosen to eat a considerable amount of my meals raw, but that is something for a different post. :)

One of my most favorite VEGAN meals is

Black Bean Soup and Cornbread.

Check these out for a yummy, fall meal!

Black Bean Soup

1 tablespoon olive oil

1 large onion, chopped

4 stalks celery, chopped

4 cloves garlic, chopped

2 tablespoons chili powder

1 teaspoon cayenne pepper

1 tablespoon ground cumin

1 pinch black pepper

4 cups vegetable broth

8 cups dry black beans 

Sea salt to taste

Cayenne pepper sauce (optional)

1. Soak beans per package instructions.
2. Heat oil in a large pot over medium-high heat. Saute onion, celery and garlic for 5 minutes. Season with chili powder, cumin, salt and black pepper; cook for 1 minute. Stir in vegetable broth and the beans. Bring to a boil.
3. After soup has come to a boil, reduce heat. Remove 1/2 of the beans and veggies and blend with a submersible blender. Add back to the pot.
4. Bring to a boil once more, reduce heat and simmer for 15-20 minutes.

Vegan Cornbread

2 tablespoon. ground flax seed
6 tablespoons. water
1 cup whole wheat flour
1 cup organic cornmeal
1/4 cup organic sugar
4 teaspoons baking powder
3/4 teaspoons sea salt
1 cup almond milk
1/4 cup canola oil

1. Adjust oven rack to middle position; heat oven to 425 degrees. Spray cake or pie pan with nonstick cooking spray.
2. Bring the water to a boil in a small saucepan. Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally. Set aside.
3. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
4. Add the ground flax seed mixture, almond milk, and canola oil to the flour mixture. Beat just until smooth (do not overbeat.)
5. Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
6. Top it off with some Earth Balance spread for that buttery taste!