Chef Nicole's Vegan Chili
This chili by Chef Nicole LaTorre features fresh vegetables and is every bit as satisfying and delicious!
- 8 med-large Hawaiian heirloom tomatoes roasted (or 1 can 32oz of whole tomatoes)
- 1 head of broccoli chopped into florets
- 2-3 cups of string beans
- 1 zucchini julienned
- 3-4 carrots peeled & julienned
- 1 bell pepper julienned
- 1 can kidney beans (no salt added) (**OR use fresh kidney beans, which you will have to soak over night and cook separately before adding to this recipe)
- 1/4 Maui onion diced or julienned
- 4 garlic cloves minced
- Fresh ground Hawaiian Sea Salt/Pepper
- Italian Seasoning/Oregano
On medium flame, saute your onions and minced garlic with 3-4 tbsp of EVOO in a deep saute pan, until garlic browns.
Add in bell pepper & carrots, then cover to trap heat. Let cook for 5 minutes then add your crushed roasted tomatoes.
Make sure to save all the juice from the tomatoes!
*I love using fresh WOW Farms tomatoes and broiling them in the oven for 10-15 minutes. I drizzle with EVOO, season with salt, pepper & fresh minced garlic. I understand not everyone has time to roast their own tomatoes so I've offered an optional substitute to save time on this step.
Add in broccoli, zucchini & string beans. Cover and let simmer for 7-10 minutes.
You want your vegetables to soften before adding your kidney beans.
Last, season with salt, pepper, about 2-3 tsp of Italian seasoning and 1 tsp of oregano.
Let simmer on stove top for aditional 15-20 minutes.
I like serving this dish over spanish rice, but serve with your starch of choice.
**Note, this dish tastes best on the 2nd or 3rd day, as the flavors really marinate.
It freezes well and can be reheated at a later time. Unlike many dishes, this will last in your refrigerator for days.