My favourite way to prepare food for work is to make a giant batch of something — soup in the winter, salad in the summer — and feast on it for days. My palate gets bored easily when food requires effort (I can eat bagels three times a day for weeks on end, but risotto? Forget it after two meals), so I try to make multiple recipes a week and mix them up. It’s more fresh and more fun that way.
This week’s recipe? Sarah Kramer‘s AMAZING vegan chili! I love Sarah and her three cookbooks — How it All Vegan, The Garden of Vegan, and La Dolce Vegan. They are must haves for every vegan or anyone who wants to try a vegan meal once in a while.
Simple, practical, approachable and fun is Sarah’s style. I like it.
I make this chili whenever I want to have a hearty go-to meal. It’s especially great right now during marathon training. I always add more beans than Sarah suggests and will add any and every vegetable I have in the fridge. It makes it new every time!
- 1 chopped onion
- 2 (or 3 or 4) chopped carrots
- 1 tbsp olive oil
- 2 cans kidney beans
- 1 28 oz. can diced tomatoes
- 6 oz. tomatoe paste
- 1 can chickpeas
- 8-12 mushrooms chopped
- 1 12 oz. can of corn
- 2 tbsp chili powder
- 1 tbsp black pepper
- 2 tbsp curry paste
- 2 cups vegetable stock or water
- Any other veggies you want! (I like peppers!)
In a pot, sauté carrots and onions for 5 minutes. Add the rest of the ingredients and simmer on medium-low heat for 40-60 minutes. Easy!