Vegan Chili
This vegan chili gets its weight from three kinds of beans rather than any meat substitute. Kidney, black and navy beans give different textures, while corn adds sweetness. A little molasses stirred in at the end lends a dark, slightly Louisiana-style depth. The bell peppers go in last so they stay crunchy against the soft beans. It makes eight servings and holds well, so leftovers the next day are a plus.
Instructions
Warm the oil in a large pot with a few drops of water. When the water sizzles, add the onions and garlic and stir until the onions are soft, or lightly browned if you prefer.
Add the chili peppers and fry for a few seconds. Stir in the tomato paste, chopped tomato, chili powder, salt and oregano, then bring to a boil and lower to a simmer.
Rinse the beans well and add them to the pot. Drain the corn and add it too, then stir in the molasses.
Taste and adjust the seasoning. Hold back on salt, since people can add it at the table, and avoid adding more jalapeños now. If it needs more heat, stir in a little chili sauce or chili garlic sauce.
Cover the pot and simmer for at least 30 minutes, longer if you want the flavors to blend more fully. If the chili is too thick, add a little water. If it is too thin, take off the lid so some liquid can evaporate.
Stir in the chopped bell peppers and simmer for a minute or two, just until heated through. They should stay crunchy.
Serve with bread. The chili keeps well and may taste even better the next day. If you like, 2 cups of vegetable broth can go in with the tomatoes before the first boil.
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