Vegan Chili con Corn

You may have noticed that much of the entries are tomato based, that is because we have an abundance of tomatoes coming out of the garden. I froze a batch of this chili to enjoy on a cold winter evening.
1 cup dried small red beans; soaked for 8 hours, rinsed and drained
2 Tablespoons extra virgin olive oil
1 onion, minced
2 celery stalks; minced
2 Italian peppers; chopped
1 teaspoon salt
4 cloves garlic; crushed
1 Tablespoon paprika
1 Tablespoon cumin
1 Tablespoon oregano
2 teaspoons coriander
1 teaspoon cayenne (this is spicy; if you don’t care for spicy food use 1/4 teaspoon and serve with tabasco or red pepper flakes for those that want to spice it up)
6-8 cups fresh (from the garden or farm stand is best) tomatoes; coarsely chopped
1 cup water

Preheat a wide bottom cook pot on medium heat. Add oil, onion, celery, peppers and salt. Saute about 5 minutes until the vegetables soften. Add the garlic, paprika, cumin, oregano, coriander and cayenne; stirring to combine well. Add the tomatoes, bring to a boil and simmer with lid on about 20 minutes until the tomatoes are well cooked and breaking up. Add the beans and water, stir, bring to a boil, reduce heat and simmer for 2 hours with lid on. Test that the beans are soft (I just fish one out with a fork and take a bite). Once soft the chili is done unless it is too soupy for your taste, then simply remove the lid and simmer to reduce the amount of liquid (I only needed to reduce for 15 minutes but it will depend on the tomatoes).

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My large cook pot was busy with the chili so I microwaved the corn on the cob- super easy! Shuck the corn, place in a microwavable container with sides, add a couple tablespoons of water and put a lid on. I microwaved 6 corn on the cobs on high for 5 minutes to produce crunchy sweet corn (of course it helps that it came fresh from the local organic farm). Look at this interesting top of the corn!


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