#MeatlessMonday: Vegan Chili for Football Sunday

by Emily Steers on 09/09/2012

So, hi. Clearly you’ve noticed by now that I’ve been intermittantly posting and Tweeting over the last few weeks. It’s such a weird experience changing jobs!

But– while I have a new commute and new co-workers and a whole new slew of things I have to learn how to do– some things are staying the same. Namely– football season is here, and David still makes a mean pot of chili. But, well, vegan.


Last week was so busy, I think I ate one singular home made meal all week. Bought lunch every day and I think we only had a non-delivery or restaurant dinner once all week. Not only is that SUPER expensive, but I feel weird. Kind of run down. I really prefer home-made food.

So, for football (and leftovers) all week I get to have this amazing vegan chili. You cant beat David’s dedication to a full flavored veggie chili. He’s really detailed about it, and when cooked for an hour or more on the stove, the result will be a meal you probably won’t miss the meat from.

  • 2-3 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 lb sliced crimini mushrooms
  • 2 jalapenos, seeded and diced
  • 2 teaspoons Kosher salt
  • 2 tablespoons each cumin, Cayenne powder, chili powder (or to taste)
  • 2 teaspoons paprika
  • 1 16 ounce can of corn (drained)
  • 2 16 ounce cans of diced tomatoes
  • 1 16 ounce can black beans (drained)
  • 1 16 ounce can pinto beans (drained)


    1. In a large, heavy-bottomed pot, warm the olive oil and heat. Toss in the onions and garlic and stir, cooking until translucent. Add the mushrooms and cook until soft.
    2. When dicing the jalapenos, you can get more flavor out of them if you sprinkle them in kosher salt and press out the juice with the flat of your knife. This is completely optional. Once the jalapenos are properly chopped, add to your pot.
    3. Add the spices and stir to combine. Then, add the corn, tomatoes, and beans.20120909-154844.jpg
    4. Stir to combine, cover, and let cook for at least an hour. The longer everything simmers, the more “melded” the flavors will be!
    5. Serve in a bowl– you definitely don’t need rice, but a bit of sour cream (vegan works, too) will calm some of the spice.


What’s your favorite sports-day food?

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Kim September 10, 2012 at 12:00 PM

I’m a meaty chili girl, but that looks fabulous!


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