Pam's Black Bean Chili

By Pam Hadder

As a kid, winter Saturdays were chili bowl days!  With a big family and everyone going their separate ways, Mom would make a big pot of chili accompanied by a large bag of fresh, crusty rolls from the local Coop bakery; and the chili would be simmering all afternoon for those who were hungry.  Sometimes Mom would also have plain, buttered noodles or grated cheese to add in.  Mom’s chili was more of a thick soup consistency, versus the porridge-like consistency that is more common with southern USA chili recipes.
  

Inspired by those memories, I have made a vegan, black bean chili, served with pasta and garnished with vegan sour cream and vegan smoked gouda cheese.  I found the smokiness of the gouda to be a nice addition – hope you will try this easy, bold-flavoured favourite of mine – it freezes well and is packed with veggie protein and spicy heat to satisfy and warm you through to your toes.  Enjoy in good health xox!

Pam’s Black Bean Chili

Ingredients:
¼ cup extra virgin olive oil
12 ounces extra firm tofu, crumbled with hand to consistency of ground beef
1 large can black beans
(or 1-1/2 cups dry beans, soaked overnight, drained and par-cooked)
1 large can diced tomatoes
1 small can tomato paste
2-/12 tsp. ground cinnamon
½ tsp. sea salt
3 Tbsp. chili powder
2 tsp. fresh ground black pepper
3 Tbsp. granulated sugar
2 tsp. crushed red chilies
2 medium cooking onions, diced
3-4 cloves garlic, minced
2 large green bell peppers, chopped in ½” chunks
3 cups water, or more/less to desired thickness
Add-ins, Add-ons:
-Fresh cooked pasta of choice (I like rotini), lightly buttered with vegan butter or mix of olive oil and vegan butter
-Grated vegan gouda, or other favourite vegan cheese (garnish)
-Vegan sour cream (garnish)

-Other: mushrooms and corn are nice additions to the chili; other great toppers are diced black olives,  chopped chives, green onion or cilantro.

Method:
Heat ¼ cup olive oil over medium heat; add in tofu, stirring often to prevent sticking – cook 7-10 minutes until tofu is lightly golden.  Add in onions, garlic, sea salt, black pepper, cinnamon and crushed chilies, cooking  covered another 5-7 minutes, until onions are softened and translucent – you may need to reduce heat to medium-low or low, depending on your cookware and range.   When onions are soft and translucent, add in bell peppers, tomatoes, canned beans (including broth – no need to rinse), tomato paste, sugar, chili powder,  and water; bringing to a boil, stirring often to combine ingredients.  Reduce heat, loosely cover and simmer for 35 minutes.  Serve over a scoop of buttered pasta, garnishing with grated gouda and sour cream.

Note: if you wish to add other veg to the chili, such as corn, or mushrooms, they should be added with the tomato, bean,  and green peppers; etc., after the onions are soft and translucent. Other beans and legumes can be added or substituted for the black beans, depending on your preference and also what you have on hand in the pantry – some suggestions are pinto beans, kidney beans, or brown lentils. Fresh, raw corn is also a nice garnish, add-in. Other types of fresh peppers are also nice in addition or in place of green bell peppers; and depending on availability.