Mrs. Frost's Veggie Chili

Does the Internet need another recipe for veggie chili? NOPE! But I’m planning a kid-friendly vegan recipe round-up as part of my resources for The Boy From Tomorrow, and I figured it would be better to tell you exactly how I make it rather than linking to some recipe I’ve never actually tried. This chili is as minimalist as I can make it, mild while still flavorful; I don’t use a spice mix, just chili powder and cumin with a pinch of cayenne. It’s basically the chili of my childhood with soy crumbles instead of ground beef, and in this version, there’s enough salt in the (store-bought) veggie broth that you don’t have to add any. If you’re skipping the soy crumbles, add another tin of beans or a cup of green lentils (which will require extra water).

Serve with Gena Hamshaw’s no-fuss cornbread recipe. Simple cashew sour cream recipe to follow.

Vegan Chili

2 tbsp. olive oil

1 tbsp. minced garlic

2 onions, diced

1 ½ tsp. chili pepper (or to taste)

2 tsp. ground cumin (or to taste)

pinch (or more) cayenne pepper

2 large potatoes, diced

4 cups veggie broth

2 bell peppers, diced

2 15.5-oz. cans of beans (black and kidney, but any kind will do)

1 large can (28 oz.) of crushed tomatoes

1 6-oz. can tomato paste

1 package soy mince crumbles (I use Light Life)

Sauté garlic and onions in olive oil until translucent, adding spices and stirring well. Add chopped potatoes and continue cooking. When potatoes have softened, add the veggie broth followed by the rest of the ingredients, and simmer for a good while. The more times you reheat the pot, the tastier the chili will be! Serves 8-10.

Cashew Sour Cream

This recipe is tweaked from DIY Vegan by Nicole Axworthy and Lisa Pitman (they offer the garlic and mustard as a suggestion for extra zing, but I say these ingredients are essential; add even more if you want!)

1 ½ cups raw cashew pieces, soaked in hot water (the longer they soak, the less you’ll need to process them)

2 tbsp. lemon juice

2 tsp. apple cider vinegar

1 tbsp. minced garlic

1 tbsp. mustard

½ tsp. salt

Drain soaked cashews, preserving ½ cup of the liquid, and blend well, adding remaining ingredients. Chill in the fridge for at least an hour to let the “cream” firm up, and the flavors mingle. Yields a full pint jar and is also delicious on baked potatoes.