Three Bean Chili

Day 14, and the Vegan Mofo challenge is: Share something vegan (and delicious, duh!) with a non-vegan. I have found the the easiest thing to share with a non-vegan is chili. Sure, everyone has their own version of chili, some like beans, some think beans are of the devil. But I think most non-vegans rather expect vegans to offer them a beany chili. I won't disappoint them. But I will surprise them.

Three Bean Chili

One can of pinto beans, drained
One can of black beans, drained
One can of Great Northern beans, drained
One onion, diced
3 or more cloves of garlic, mined
3 c. vegetable broth
1 T. chili powder
1/2 T. chipotle chili powder
1/2 T. cumin
1/2 T. paprika
One can diced tomatoes
1/4 t. black pepper

Saute the onion and garlic until soft, in a large Dutch oven. Add the remaining ingredients, bring to a boil, reduce heat to simmer. Let cook about 20 minutes. My family likes to eat chili with fritos.

White Chili

A heckuva storm blew through here the other day. A solid day of rain. It was wonderful! Despite moving into late spring and coming perilously close to summer, it was a perfect day for chili.

White Chili

1 c. dried great northern beans, rinsed
One clove garlic, minced
One onion, chopped
2 t. oregano
One can vegan cream of mushroom soup
6 c. water
1 t. cumin
One can of chopped green chiles

Add everything to a crockpot and cook on low for 10 hours. During the last hour I added some vegan chicken strips. Serve. Enjoy!

You can top your chili with diced avocado and a spoonful of vegan sour cream, if you like. White chili traditionally is made with chicken, but honestly, I didn't feel the chicken added anything. Next time I think I will forego the chicken and add more beans. You can also add a dab of hot pepper sauce, if you like, but I thought it was plenty spicy as is.