I first made this recipe last October for a Halloween party. It was a hit with everyone, and that includes my meat-eating friends. Dr. J even heard that some preferred it to the traditional meat-full chili. The only problem was, back then, I never wrote down my recipes (one of the main reasons I started my blog). The good news was we never ate the same thing twice... the bad news was we never ate the same thing twice. Dr. J has been begging me for months to recreate this chili and last night I did. It was just as delicious as it was the 1st time, and now I have it written down, so I can make it over and over again. I have to tell you, this recipe makes a lot. It probably serves 12-14, and that's with hearty portions. We are going to be eating it all weekend, but it is so yummy, no one is complaining!
1/4 cup olive oil
2 cups chopped carrots
2 1/2 cups chopped yellow onion
1/8 cup minced garlic
2, 4oz cans diced green chilies
1 teaspoon kosher salt
1/2 teaspoon white pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground thyme
1 cup chopped fresh cilantro leaves
1 teaspoon vegetable bouillon (I used the Edward & Sons brand)
64 oz vegetable broth
1 tablespoon hot sauce
1, 15.5 oz can of black eyed peas
2, 15 oz cans of white beans
1, 15.5 oz can garbanzo beans
1/4 cup flour
1/2 stick of Earth Balance Buttery Sticks
1 cup coconut milk
12 oz frozen sweet corn
1. In a large pot heat olive oil over medium heat. Add onions, carrots, garlic, diced green chilies, salt, white pepper, cumin, thyme and vegetable bouillon. Saute 7-9 minutes or until vegetables begin to soften.
2. Add vegetable broth, cilantro and corn. Cook for 10 minutes.
3. In a small pot melt Earth Balance and whisk in the flour until there are no lumps and flour is slightly cooked about 3-4 minutes. Add a cup of the chili to the small pot and mix with the four mixture until smooth. Pour contents of the small pot back into the large pot with the chili.
4. Add in the coconut milk, hot sauce, white beans, garbanzo beans and black eyed peas. Stir to combine and allow it to cook another 8-10 minutes until the chili is heated through. Taste and add more salt if necessary.
5. Serve with your choice of corn chip and a dollop of vegan sour cream.