4 Bean Vegan Chipotle Chili

So nothing says Summer dish... check that, 100 degree Summer in Texas... like-- chili?


Yeah, we've been eating Chili. Strange, but recently Hillary had a craving for chili so I put together a little of this and a little of that and made a pretty tasty vegan chili. So we brought it back tonight to make sure it wasn't a fluke. It wasn't. Despite the lack of meat it is hearty and filling.

Here's how you make it (though we understand if you want to wait for cooler weather to try it yourself):


- 2 green bell peppers
- 2 medium yellow onions
- 3 carrots




Dice these in small, same-sized pieces and heat in a soup pot with a splash of olive oil. While the peppers, onions, and carrots are heating add the following:


- 4 tsp garlic powder
- 4 tsp chili powder
- 3 tsp chipotle pepper flakes
- fresh ground pepper


The spice measurements are only approximate. You can do it to taste-- you like spicy, add more chili powder; you like smokier, add more chipotle; you like salty, add some salt; etc. I like to add the spices as the onions, peppers, and carrots are cooking so the oils and flavors in the dried spices get released. It's ok if the mixture browns or gets a very dark color, you just don't want it to burn.


Once the onions, peppers, and carrots are almost cooked through, add this:


- kernels from 2 ears of corn, cut off the cob


You want to add this late so that the corn doesn't overcook. The corn adds a really nice natural sweetness and a different texture as well. Next, add the following in no meaningful order:


- 2 15oz cans pinto beans, drained
- 2 15 oz cans chili beans, drained
- 2 15 oz cans dark kidney beans, drained
- 2 15 oz cans black beans, drained
- 2 15 oz cans diced tomatoes, drained
- 2 small cans plain tomato sauce (15oz total)


Bring everything to a simmer, let it go for about 10 min then add this:


- 2 heaping tablespoons tomato paste


Like with the spices, there's room for discretion here. You want a thick, tightened-up chili? Add a little more tomato paste. You want a soupier, runnier chili? Put less. Once the tomato paste is in, let the chili simmer for about 25 min.


This makes plenty of chili. Probably 10-12 servings depending on how big you consider a "serving." You can always half it, or double it if you plan on feeding the red army.


One word of advice, particularly if you are feeding more than one person-- it's best to make the chili on the mild side and then add hot sauce to your individual bowl to add heat. You can always add spiciness, you cannot take it away.


The other great thing about this meal is how cost effective it is. Here are the ingredients and my best approximate price breakdown for each. Keep in mind, buying in bulk, on sale, or dried beans instead of canned will bring down the per serving cost even further.

- 2 green bell peppers ($2.00)

- 2 medium yellow onions ($.80)

- 3 carrots ($.22)

- kernels from 2 ears of corn, cut off the cob ($.50)

- 2 15oz cans pinto beans ($1.50)

- 2 15 oz cans chili beans ($1.50)

- 2 15 oz cans dark kidney beans ($1.50)

- 2 15 oz cans black beans ($1.50)

- 2 15 oz cans diced tomatoes ($1.20)

- 2 small cans plain tomato sauce (15 oz total) ($1.00)

- 2 heaping tablespoons tomato paste ($.66)

- Garlic powder, pepper, chili powder, chipotle flakes (about $.75 total)

- Olive oil (about $.15 total)

Total Cost of Ingredients: $13.28

Servings: 12

Total Cost per Serving: $1.10

Makes it taste even better!