Hearty Vegan Chili

I have recently made the life choice to be a vegetarian in order to reduce my carbon footprint.  I will occasionally and selectively eat fish, but only those that are fished sustainably and responsibly and that do not have dwindling populations.  I have found that the NRDC has a really helpful guide to what fish to eat and what to avoid.  Even if you aren't a vegetarian/pescetarian, you should take a look at it.  Anyhow, I love chili, so here is my vegan version.  I did not and do not use soy meat replacements as soy is very frequently grown in totally unsustainable ways, not to mention the fears and uncertainties associated with (unlabeled) genetically engineered foods (Check out the documentary "Future of Food").  Potatoes bulk up the texture, beans ad protein, and portabella gives a meaty flavor.  Note, all measurements are pretty approximate.  Adjust to create the chili you want.  I feel like chili should never taste the same twice.

You'll need (for about 6 servings):

• a couple tablespoons olive oil
• 4 cloves garlic.  Mince some and keep some whole.
• 1 1/2 cups shredded russet potato (shred using the coarse side of your cheese grater or the grating attachment on your food processor)
• 1 1/2 cups sweet corn
• 1 cup blanched yellow beans (chop if you'd like)
• 4-6 tomatoes, or a can of tomatoes (with juice).  I used a jar of heirloom tomatoes from the summer that I had canned.  
• 12oz can tomato paste
• 24oz mixed beans (half a big jar of Randall's mixed beans or a couple small cans)
• 1 portabella mushroom, cubed
• 10oz frozen chopped spinach (no, unfortunately, I hadn't frozen any from this summer, so had to use store bought)
• Spices.  This is where you have fun.  Make it more spicy (cayenne, hot sauce, red pepper) or less.  More earthy (cumin, paprika, cinnamon) or more acidic (onion, garlic, hot sauce).  Totally up to you.  This is what I used for this particular batch.
• 3-4 tablespoons chili powder
• 1 teaspoon crushed red pepper
• 1/2 teaspoon cumin
• 1 teaspoon cayenne pepper
• 2 teaspoons cinnamon
• 1 tablespoon dried onion
• 1/4 cup fresh parsley
• 1 teaspoon paprika
• 1 1/2 tablespoons hot sauce.  I used a vinegar-based habanero sauce.
• seasoned salt & pepper to taste

The steps:

• Saute minced garlic and potatoes in olive oil on med-high heat.  Season the potatoes directly with about a third of the chili powder.
• Add beans and spinach and continue the saute briefly
• Add tomato paste and tomatoes.  If you are using fresh tomatoes (vs. canned or jarred) add about 1/4-1/2 cup vegetable broth or just plain water.  If using canned tomatoes, use the juice its packed in
• Add corn, beans, parsley, and whole cloves of garlic.
• Reduce heat to low and add portabella.
• Now you start seasoning.  Season now using about half of the measured ingredients.
• Let simmer on low for about a half hour.  Sample and season again accordingly.

Great, delicious vegan chili.  

Be on the look out for my famous sugar cookies that I'll be making for Halloween.  

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