This is my go to chili recipe with Black Beans, Corn and Chipotle. It has a solid veggie factor which is how I like my chili. Bell peppers, onion, carrot, celery and tomato. Cumin, chili powder and oregano for seasoning. 

I find the heat level of this chili perfect for me, but everyone is different when it comes to how much heat they like, you could add less chipotle to your personal taste. I shared some with my mum and she didn't find it too spicy so I think that means this recipe will work for most people. 

I garnished my black bean chili with shredded vegan cheddar, vegan sour cream and green onions. Not all brands of vegan cheese and sour cream are created equal. It might take some experimenting to find your favourite brands.  

I highly recommend making this at least the day before you plan to serve it. I know that isn't always possible, but I really do find it makes a big difference. It kind of goes from one dimensional and spicy, to a bit more complex the next day. With that being said, I will eat it myself the same day, but if I was serving it to others, I'd be planning a head a bit. 

On the side
My Jalapeño Cheddar Biscuits!! (pictured below)

Other thoughts on side options:
- serve the chili with corn chips or corn bread. (I think sweet cornbread would be really great along side this chili)
- or how about make a loaded baked potato? Stuff potato with chili, shredded vegan cheese, sour cream and green onion. 100% yum.

Serves: Approx 4-6

​Ingredients:

• olive or veg oil for cooking
• 1 red onion, small dice
• 1 stalk of celery, small dice
• 1 carrot, small dice
• 6 cloves garlic, chopped
• 2 bell peppers (any colour I like using red or a combo), small diced
• 1 x 28 floz can whole tomatoes, + water (tomato can full of)
• 1 x 19 floz can black beans, drained & rinsed
• 1 cup frozen corn
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp oregano
• couple pinches brown sugar (I add a bit of brown sugar to most of my tomato based dishes to balance the acidity. I do this to taste, the purpose isn't to add sweetness, only balance.)
• 3 tbsp tomato paste
• 1 tbsp chipotle puree (I buy cans of chipotle in adobo sauce, puree them and keep them in the fridge for using in recipes)

Method

1. Heat a few good swirls of olive oil in a large pot over medium heat. Sweat onion, carrot, celery for a few minutes until a bit softened, season with S & P
2. Add in garlic and bell peppers, sauté a couple more minutes. 
3. Add in cumin, chili powder, chipotle puree. Stir around for a couple minutes to cook out the spices.
4. Stir in tomato paste, cook a couple minutes.
5. Add in can of whole tomatoes (I crush these with my hands as I add them to the pot, I just kinda like getting messy what can I say...do it however you want!). Fill the empty can with water, add that to the pot too. Season with more S & P
6. Now add brown sugar, & oregano. Bring to a boil, reduce to a simmer.
7. I like to let my chili simmer and reduce pretty slowly. Once the liquid has reduced and everything is on the thicker side, give it a taste. Season with more salt if needed. About 45 minutes)
8. Add in your frozen corn and black beans. Heat through and let it hang out awhile on low heat. Of course this chili like most soups and stews gets better after sitting a day in the fridge. 
9. Serve with your favourite garnishes and a side of my Jalapeño Cheddar Biscuits.

Happy September! 

Work is still pretty crazy but it will chill out in a few weeks. My mind is easing into its happy creative place...I love cooking this time of year...once the air changes. I think I get more of a sense of renewal in the fall than in the spring and it's a great feeling. Even though I haven't been publishing many recipes as of late I am doing lots of cooking and experimenting on my days off so it will come. 

Right now the food/recipes that I am working on are those that I would serve if I had a vegan cafe. A recipe is usually "complete" for me if I think to myself...."that would be on my menu". These baked beans definitely would be.

I like these baked beans best with the oatmeal brown bread recipe on my blog. I made this most recent batch without the bread and was REALLY missing it. It's the combination of the two things. They elevate each other. So, go ahead and make these beans without the brown bread...but I don't plan to skip it ever again. (or perhaps I would go for a really good bakery bought brown bread) 

In this recipe I use three different ingredients to give the baked beans their "smoky flavour". Liquid smoke, chipotle in adobo & smoked paprika. My logic is that it will give the final dish more complexity than if I just used one of the ingredients. This was an easy choice because I always have these things on hand. I use smoked paprika in many recipes on my blog. Chipotle in adobo I use in my black bean chili. Liquid smoke I use to make Coconut Bacon in my Caesar Salad. 

Ingredients:

• 2 cups dried white beans
• 1 onion, thinly sliced
• 6 cloves garlic, chopped
• a pinch or two of chili flakes
• 1 x 796 ml can whole tomatoes
• 2 cups water
• 1/4 cup molasses
• 1/2 cup maple
• 1/4 cup apple cider vinegar
• 2 tbsp soy sauce
• 1 tbsp dijon mustard
• 1 tbsp smoked paprika
• 2 tsp liquid smoke
• 2 tsp chipotle in adobo sauce **
• 3 tbsp tomato paste
• 1 tsp salt (start with, then add more to taste at the end if desired)

​** I buy cans of chipotle in adobo sauce, puree the contents, and keep it in a jar in the fridge for adding to recipes.