This tasty chili is adapted from a friend’s recipe for maximum deliciousness with minimum effort. I usually make it very spicy, but yesterday I brought it to a choir retreat and made it extra mild so everyone could eat it and not burn up all our throats!
It’s the anniversary of the death of my beloved friend Bean this weekend, so I dedicate this chili to them today.
1 onion, chopped
1 head garlic, minced
a handful of cilantro, chopped
1 heaping tablespoon each: cumin, oregano, smoked paprika (skip if you can’t find it, it just won’t be quite as smoky)
maybe 1/2 tablespoon thyme
black pepper as desired
whatever heat-adding agent you like, or none if you want it mild (I like to add a heaping teaspoon of Vulcan Fire Salt and/or some chipotle powder)
apple cider vinegar
2-3 25oz jars of your favorite tomato sauce (I like 365 brand Roasted Garlic or Italian Herb)
any veggies you like (I usually throw in a few handfuls of chopped kale)
1 15ozcan each: chickpeas, black beans, kidney beans
maybe 1/2 – 1 cup nutritional yeast?
rice for serving (I like brown basmati)
In a pot, heat the oil over medium heat. Saute the onion for a few minutes, stirring frequently, then add the garlic and cilantro, continuing to stir. Add the seasonings, give it another minute or so, then splash in some apple cider vinegar to deglaze. Pour in the tomato sauce. When the sauce has warmed up, add the veggies and cook until they’ve reached the desired texture, adding the beans in for the last 10 minutes or so. Add the nutritional yeast. Serve with rice.