INDIAN SUMMER VEGAN CHILI

My colourful Indian Summer Vegan Chili is inspired by the fleeting, transitional month of September when we're able to enjoy the abundance of both summer and fall in our kitchens and on our tables. The recipe incorporates summer tomatoes and corn with autumn squash, carrots and peppers along with an array of complimentary vegetables, spices and seasonings. It's a sweet and spicy, comforting dish brimming with clean, plant-based protein -- and it's approved by meat eaters, plant eaters and vegans alike. I hope it inspires you to explore your local farmers markets and bring September's bounty home with you this autumn!

Course Main Course

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 12

Author Justine

Ingredients

CHILI BASE

2 tbsp A L'Olivier Extra Virgin Olive Oil
4 cloves garlic
3 celery ribs
3 carrots
1 yellow onion
3 cups of summer squash (I used pattypan and acorn varieties, but use whatever you like!)
2 peppers (I used orange and red)
8 cups of canned tomatoes
38 oz canned black beans (2 standard, 19 oz cans)
19 oz canned green lentils
2 ears of fresh corn
10 cherry tomatoes

SPICES

5 - 20 turns each of Pepper Creek Farms Himalayan Pink Sea Salt and Black Peppercorns (adjust to your preference)
2 tbsp Pepper Creek Farm's Tex Mex Seasoning
2 bay leaves
1 cinnamon stick
1/4 cup chili powder
1 tbsp Pride of Szeged Garlic Powder
1 tbsp onion powder
1 tbsp Pride of Szeged Hungarian Hot Paprika (if you're spice-sensitive, see notes)
1 tsp cumin

QUINOA

1 - 6 packages of Pereg Natural Foods Quinoa Vegetables (I like to make a big batch in advance for meal prep purposes)

OPTIONAL GARNISH

Sliced avocado
Sliced hot peppers
Cilantro
Fresh lime juice
Corn tortilla chips
Additional Pepper Creek Farm's Tex Mex Seasoning

Instructions

Heat a large pot over medium heat.
Prepare the chili vegetables for sautéing. Mince garlic and chop celery, carrots, onion, summer squash and peppers.
Add A L'Olivier Extra Virgin Olive Oil to coat the bottom of the hot pot. Then add garlic, celery, carrots, onion, summer squash and peppers. Season liberally with Pepper Creek Farms Himalayan Pink Sea Salt and Black Peppercorns using the guidelines indicated above, adjusting to your preference.
Add 2 tbsp Pepper Creek Farm's Tex Mex Seasoning to the vegetables and mix thoroughly to distribute. Sauté vegetables for 5 minutes create a well seasoned base for the chili.
Puree 8 cups of canned tomatoes in a Vitamix (or similar) and add to the pot, along with bay leaves and cinnamon stick. Stir to combine.
Drain and rinse the black beans and lentils and add them to the pot, with chili powder, Pride of Szeged Garlic Powder, onion powder, Pride of Szeged Hungarian Hot Paprika and cumin. Stir to combine. Cook over medium heat for 20 minutes, stirring often.
Prepare Pereg Natural Foods Quinoa Vegetables according to the directions on the package. It takes 15 - 20 minutes to cook, so start it while the chili bubbles away and they'll be ready at the same time.
After the chili has cooked for 20 minutes, reduce the burner to low heat.
Prepare the fresh corn by trimming it from the ears. Halve the cherry tomatoes. Add them to the pot to simmer for 5 minutes.
Taste the chili and adjust the seasoning as needed with Pepper Creek Farms Himalayan Pink Sea Salt and Black Peppercorns.
Plate the chili on a bed of quinoa and garnish with sliced avocado and hot peppers, corn tortilla chips, additional Tex Mex seasoning, cilantro and a squeeze of fresh lime juice.
Serve immediately and enjoy!

Recipe Notes

• This chili is quite thick right after it's finished cooking, but it will thicken overnight. It's best the next day and a few days after you make it! It also freezes and thaws well.
• Myself and my recipe testers found the level of spice to be comfortable, but if you're spice-sensitive you can reduce the amount of Hot Paprika to 1 tsp.