The flexitarian prescription

Chili. Beans, no beans? Steak, beef, ground turkey? There are so many options and so many different combinations it’s no wonder there’s a million chili cook offs underway throughout the country during the fall … and chili is a football game-day staple, a tailgating must for those who brave the cold and stand outside the stadium playing corn hole, or whatever it is they do. LOL. Hey, I love college football, from the warm confines of my couch thank you very much.

Anyway, this is perhaps the best damn chili ever, and no, it’s not just my opinion … I heard first hand from a few “non believers,” aka the carnivores, that this is amazing. And I would enter into any chili cook off, anywhere, even in Texas. Yes, I said that.

And it’s even better the second day!

As far as the seasoning goes, you do you. Me, I just really like Carroll Shelby’s kit and it’s the same one my parents used when I was growing up, so it’s kind of a tradition for me. Likewise, the tempeh is optional but it adds protein so I think it’s a welcome addition. And no, you don’t have to use three different kinds of beans, but I like the variety and think it makes this chili even better. So there you go.

The BEST Vegan Chili Ever

PREP TIME: 30 minutes | COOK TIME: 45-60 minutes

• 3-4 TBS olive oil
• 1 medium onion, chopped
• 3 celery stalks, chopped
• 3 TBS garlic, minced
• 1 cup tempeh, cubed (optional)
• 1-2 zucchini, cut into ½ inch pieces, about 1 cup
• 1 red pepper, chopped
• 2 carrots, cut into ½ inch pieces, about ½ to ¾ cup
• ½ can kidney beans
• ½ can pinto beans
• ½ can black beans
• 16 oz. vegetable stock
• 16 oz. can crushed tomatoes (I use fire roasted)
• Water or more veg stock, if needed, depending on how thick you like your chili
• 1 box Carroll Shelby’s chili seasoning kit

Sauté onion, celery and garlic in olive oil until lightly browned, about 10 minutes. Add tempeh, cook for another 5 minutes stirring frequently, until the tempeh is nice and browned. Add all other ingredients. Note: only add the seasoning and the cayenne pepper (if you want it) from the Carroll Shelby’s kit. Hold onto the mesa flour until the end. Bring to a slight boil, then reduce heat, cover, and let simmer for about 40 minutes. Add mesa flour and stir well until it begins to thicken. Serve with whatever you like: sour cream (preferably vegan, shredded cheese (vegan or whatever you want), chopped onion, jalapenos, corn bread, etc. Enjoy!