Really Good Black Bean Chili (Vegan)

(Who doesn't love chili? Especially this delicious veganized version!!! An easy one pot meal with black beans, corn, red peppers, tomatoes, onions, garlic, chipotle in adobo, cumin & chili powder. 

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 leave out the chipotle in adobo, or add less/more 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 daiya cheddar style cheese, and green onions. (I bought the block of cheese at sobeys, and just grated it myself, not the pre grated stuff)

I usually garnish this chili with tofutti sour cream, I just didn't have it on hand for the photograph. Don't leave it out if you can help it. It is the perfect garnish to contrast the spice in this dish. (The chili is most delicious when you garnish it with something that has a bit of fat content round out the acidity and spice. Vegan cheese and or sour cream will do the trick! 

On the side
I made simple crostini to go with my chili. I just thinly sliced some baguette, drizzled with canola oil, a little sprinkle of salt and pepper and then popped them into a 350F oven until they were slightly crisp. About 10 minutes or so but I wasn't really timing them. 

Next time I will be making my Jalapeño Cheddar Biscuits!! (pictured below)

Other thoughts on side options:
- serve the chili with corn chips instead of bread along with the sour cream/cheese. 
- or how about a loaded baked potato? Stuff potato with chili, shredded vegan cheese, sour cream and green onion. 100% yum.

Serves: Approx 4-6

​Ingredients:

• 1 red onion, small dice
• 1 stalk of celery, small dice
• 1 carrot, small dice
• 6 cloves garlic, chopped
• 2 red peppers, 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
• couple pinches brown sugar
• 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 veg oil in a large pot. Sauté onion, carrot, celery for a few minutes until a bit softened, season with S & P
2. Add in garlic and red pepper, sauté a couple more minutes. 
3. Add in cumin and chili powder. Stir around for a couple minutes to cook out the spices.
4. 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
5. Now add brown sugar, chipotle and tomato paste. Bring to a boil, reduce to a simmer.
6. 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.
7. 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. 
8. Serve with your favourite garnishes!