WHITE CHILI

SERVES 4 PORTIONS

1 tbsp (15 ml) olive oil

8 ounces (227 g) (8oz) Seitan or Tempeh (store bought), cut into bite-size pieces

1 cup (160 g) (5.6oz) chopped onion

4 cloves garlic, minced

2 to 3 small white potatoes (180 g) (6.3oz), chopped into small cubes

4 ounces (113 g) (4oz) mushrooms (any kind), quartered

1 poblano pepper, seeded and chopped

1 jalapeño pepper, seeded, and minced

3 tomatillos, husks removed, chopped

2 tsp ground cumin

1 tsp dried oregano

1 tsp dried thyme

1 tsp chili powder

1⁄2 tsp dried cilantro

1⁄4 tsp ground black pepper

1 can (15 ounces, or 425 g) Great

Northern beans, drained and rinsed

1⁄2 cup (82 g) (2.9oz) frozen corn, (run under hot water, drained)

2 cups (470 ml) vegetable broth, more if needed (See Recipe Note.)

Salt and pepper

NUTRITIONAL VALUES

Calories: 213kcal
Fat: 4.8g (0.5g S.Fat)
Carbs: 44.6g
Protein: 3.8g
Sugar: 25g
Sodium: 191mg

METHOD

In a large soup pot, heat the oil over medium heat. Cook for 5 minutes, stirring occasionally, until the seitan and onion are translucent.

Combine the garlic, potatoes, mushrooms, peppers, tomatillos, cumin, oregano, thyme, chili powder, cilantro, and black pepper in a large mixing bowl. Cook for 3 to 4 minutes, stirring occasionally, until fragrant. Combine the beans, corn, and broth in a mixing bowl.

Bring to a boil, then turn down to a low heat. The broth should completely cover the ingredients. If not, continue to add broth as needed. Cook, stirring occasionally, for 30 to 45 minutes, or until the potatoes are tender. Season with salt and pepper to taste.

RECIPE NOTES

The amount of broth required will be determined by the type of pot used. Always keep extra broth on hand just in case.

MIXED BEANS CHILI

SERVES 6 PORTIONS

1 pound beans, mixed varieties (you can buy premixed or mix your own)

1 tbsp extra virgin olive oil

1⁄2 cup diced onion

4 cloves garlic, finely chopped

4 cups vegetable broth, more if needed

1 794g (28oz) can crushed fire- roasted tomatoes

1 227g (8oz) can tomato sauce

1 170g (6oz) can tomato paste

2 tbsp vegan Worcestershire sauce

2 tbsp chilli powder

2 tsp ground cumin

1 1⁄2 tsp dried oregano

1⁄4 tsp ground cloves

1⁄2 tsp cayenne pepper

1 tsp salt

NUTRITIONAL VALUES

Calories: 1173kcal
Fat: 22.7g (2.2g S.Fat)
Carbs: 22.5g
Protein: 5.9g
Sugar: 7.7g
Sodium: 873mg

METHOD

THE NIGHT BEFORE
Place the rinsed beans in a large stockpot. Cover with water to a depth of about 3 inches. The beans will expand. Allow to soak overnight.

THE NEXT MORNING
Drain the beans and place back into the stock pot.

Drain the beans and return them to the stock pot.

In a large skillet over medium-high heat, heat the oil. Cook until the onion is translucent, about 10 to 15 minutes. Cook for another minute after adding the garlic. Combine this with the beans in the stockpot. Combine the vegetable broth, crushed tomatoes, tomato sauce, tomato paste, and Worcestershire sauce in a mixing bowl. A couple of inches of liquid should cover the beans. If necessary, add more broth or water. Stir everything together thoroughly. Stir in the remaining ingredients until well combined. Bring to a boil, covered.

Remove the lid, reduce the heat to low, and continue to simmer. The liquid is moving so slowly that you can barely see it. Don't replace the lid. With the lid off, it becomes much more flavourful. If the liquid cooks down to the point where the beans are no longer submerged, add some more broth or water. (If you add more liquid, you'll have to cover it again, bring it to a boil, then immediately turn it down and uncover.) Check that your heat is not too high. After 1 hour, check the beans. You'll want them to be tender. Cook for a little longer if they aren't done yet. You should not need to cook for more than 1 1/2 hours.

CARIBBEAN CHILI

SERVES 4 PORTIONS

2 tbsp coconut oil

1 onion, diced

1 green pepper, diced

3 Roma tomatoes, chopped

2 carrots, diced

142g (5oz) tomato paste

2 tbsp chili powder

1 tsp salt

1 tsp ground cumin

1⁄2 tsp cinnamon

1⁄2 tsp allspice

1⁄2 tsp dried oregano

1⁄2 tsp cayenne pepper

1⁄4 tsp garlic powder

1⁄4 tsp garlic, minced

1⁄4 tsp ground black pepper

1 425g (15oz) can kidney beans, drained and rinsed

1 ear corn, kernels cut from the cob

NUTRITIONAL VALUES

Calories: 543kcal
Fat: 9.6g (6.4g S.Fat)
Carbs: 92.9g
Protein: 29g
Sugar: 14g
Sodium: 701mg

METHOD

In a large skillet over medium-high heat, heat the oil and add the onion and bell pepper. Cook for 10 to 15 minutes, or until the onion is translucent.

Combine the tomatoes, carrots, tomato paste, and 12 cup water in a mixing bowl. Mix in the spices and herbs. Bring to a boil, cover, and reduce to a low heat for 30 minutes.

Combine the kidney beans and corn in a mixing bowl. Cook for another 15 minutes on a low heat.