Hearty chili for autumn days
People choose to adhere to a vegetarian or vegan diet for various reasons. Some people avoid animal products because of ethics, while others want to control their weight with low-calorie foods. Still others may have food allergies or intolerances that make a vegetable-based diet their best option. Cooking vegetarian or vegan can introduce a person to a wide variety of new foods and flavors. That’s why even people who eat meat like to periodically experiment with vegetarian or vegan foods. When the weather starts to cool, soups and stews become staples of many people’s diets. With this recipe for “Four Bean Chili” from “Vegan Cooking for Beginners” (Publications International, Ltd.) by the PIL editors, home cooks can experiment with a meatless chili that doesn’t skimp on flavor even if it isn’t brimming with beef, pork or lamb.
Four Bean Chili Makes 8 to 10 servings
2 tablespoons olive oil
1 onion, finely chopped
2 medium carrots, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
occasionally. Stir in vinegar.
Chili is even better served with cornbread. Make batter while the vegetables are cooking in step one and bake it while the chili is simmering.
Cornbread Makes 12 servings
3 tablespoons boiling water 1 tablespoon ground flaxseed 11/4 cups all-purpose flour
1⁄3 cup sugar 2 teaspoons baking powder
1 teaspoon salt 11/4 cups plain unsweetened almond or soymilk
1/4 cup vegetable oil cup yellow corn
Preheat oven to 400 F. Spray 8-inch square baking dish or pan with nonstick cooking spray. Combine boiling water and flaxseed in small bowl; let stand until cool.
Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; mix well. Whisk almond milk and oil in medium bowl until well blended. Add to flour mixture with flaxseed mixture; stir just until dry ingredients are moistened. Pour batter into prepared baking dish.
Bake 25 minutes or until top is browned and toothpick inserted into center comes out clean.