This recipe comes from Crazy Sexy Kitchen, the creative vegetarian cookbook by Kris Carr and Chad Sarno. Not only is this chili delicious and filled with vegetables, but it can be made in under 45 minutes from start to finish. Serve with your favorite chips. We tried Lundberg’s rice chips–Fiesta Lime flavor. We crushed them up and sprinkled them on top for added crunch and flavor.
- 1 1/2 Tbs. cumin seeds
- 2 Tbs. olive oil
- 1 white onion, diced
- 3 garlic cloves, minced
- 1 jalapeño chile, finely diced (omit seeds or use less jalapeño for a milder chili)
- 2 Tbs. chili powder
- 1 1/2 cups ground seitan, crumbled tempeh, or finely diced mushrooms (I used frozen Quorn crumbles)
- 1 zucchini, diced (I used 2 small zucchini)
- 1/2 cup diced potato
- 1 15-oz. cans of black beans, rinsed (The recipe called for 2 black bean and one kidney, but I reversed it because that’s what I had on hand)
- 2 15-oz. can of kidney beans, rinsed
- 1 14-oz. can of crushed tomatoes, such as San Marzano
- 2 Tbs. maple syrup
- 1 tsp. sea salt
- 1/2 bunch of fresh cilantro, plus more for garnish (optional)
- 1 cup kale, chopped
- Diced avocado, for garnish, optional
1. Toast cumin seeds in dry soup pot over medium heat for 2 minutes or until aromatic.
2. Add oil, onion, garlic, and jalapeño. Stir until onion is golden and translucent. Add chili powder, seitan, zucchini, and potato, and stir well. Sauté 3 to 4 minutes, stirring constantly. Add black beans, kidney beans, tomatoes, 2 cups water, maple syrup, sea salt, and cilantro. Cover pot, reduce heat to low, and cook 20 to 25 minutes, or until potatoes are tender.
3. Remove from heat; stir in kale. Garnish with diced avocado and sprigs of fresh cilantro, if using.