Vegan Chili.

I am loving this flannel weather. I am also loving that, now that it is flannel weather, it is acceptable to have things like soup and chili for dinner.. even though I eat soup all year round like a weirdo.

When I cook, I rarely ever precisely follow a recipe. And I cook a lot. It is difficult to write it down too, because I never measure anything [excluding baking]. Thus, here begins my effort doing that for these AWESOME things I make.


24 oz crushed tomatoes
6 oz tomato paste
4 cups vegetable broth
1 white onion
2 garlic cloves, minced
1 cup carrots
2 small zucchini
1 can corn
1 can chickpeas
1 can kidney beans
1 can pinto beans [you can do any combination of beans]
1 Tbsp soy sauce
2 Tbsp cocoa powder, or a handful of chocolate chips
3 Tbsp chili powder
crushed red pepper to taste
1 tsp basil
1 tsp oregano
2 Tbsp vegetable oil


In vegetable oil, caramelize the onions and garlic. Add spices and cook for another two minutes, until fragrant. Add vegetable broth to deglaze the pan, then add all other ingredients besides the beans. Simmer for about 20 minutes, or until flavors have blended and carrots are tender. Add beans and simmer for another 15 minutes.