Sunday, December 9, 2012

Vegan Chili

2 cups dried pinto beans
1 cup dried kidney beans
2 tablespoons canola oil
1 large chopped yellow onion
6 minced garlic cloves
1 tsp red pepper flakes
1 1/2 cups corn kernels
4 tablespoons chili powder
1-2 tablespooon ground cumin
2 1/2 teaspoons salt
1/4 teaspoon cayenne (optional)
1/2 cup chopped sun dried tomatoes
2 (15-ounce) cans tomato sauce
2 cups vegetable stock

Cook the dried beans.
In a large, heavy pot, heat the oil over medium-high heat. Add the onions, garlic, and red pepper flakes and cook, stirring, until soft, about 3 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and tomato sauce stir well. Add the cooked beans and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes, stirring occasionally.
Serve with a side of warm corn bread, YUM!

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