Love is in the Chili

When the temperature drops and I start packing away my summer wardrobe, that usually means I'm also in the kitchen making chili. Such a great, easy route for dinner! I use a crockpot for my chili but you can also make it stovetop. If you have time in the afternoon, I suggest a slow simmer in the crock pot. Or if you have more time during the evening, stove top is probably quicker. Either way, I'm sure you will enjoy this spicy chili any night of the week!

Hearty Vegan Chili

Serves 4-6

Prep Time 15 min

Cook Time 20-30 min

4 cloves garlic, minced

1/2 medium white or yellow onion

1 16 oz can red kidney beans, drained and rinsed

1 16 oz can diced tomatoes

1 zucchini, halfed lengthwise and diced

1/2 eggplant, quartered lengthwise and diced

1/2 cup frozen or canned corn

1 8 oz can tomato sauce

1 tsp ground cumin

1-2 tsp chili powder (about a palmful)

1/2 cup water or vegetable stock

1 bay leaf

EVOO

A few jalapeno slices

In a large saucepan, heat two turns of EVOO and saute garlic and onions for about three minutes. Add zucchini and eggplant; cook on medium-low heat for 7-10 minutes or when vegetables have soaked up EVOO and begin to soften.

Crock Pot directions

Transfer vegetables to crock pot set on medium-high heat. Add diced tomatoes, tomato sauce, beans, corn and spices. If desired, add the broth or water to make chili more soupy. Cover and cook until chili has thickened - anywhere from 30 minutes to several hours, stirring occassionally.

Stove Top directions

Transfer vegetables to a large cooking pot on medium-high heat. Add diced tomatoes, tomato sauce, beans, corn and spices. If desired, add the broth or water to make a more soupy chili. Cover and cook 30-40 minutes until chili has thickened, stirring occassionally.

Serve with grilled "cheese" sandwiches or tortilla chips.

Ray's Tip of the Day

Chili is an excellent party recipe. It's a quick prep and low maintenance cooking job. I hear crock pots are so 1970's, but I use mine at every party! Find them cheap at Target and enjoy the beauty of slow simmer soups, chilis and veggie dishes. My mother even uses hers to keep meatballs and mini hotdogs warm at house parties.

Cooking with Kids

Though it may not seem like a kid-friendly dinner, chili can easily be converted to a nacho platter. Let the little ones build their own nachos with tortilla chips, vegan cheese, shredded lettuce and a heaping ladle-full of chili.

Cooking for a Non-Vegan

Sprinkle meat lovers' bowl of chili with ground turkey and shredded cheddar cheese.

Ray