Nothing about this makes sense, seeing as though I am posting a hot and hearty chili dish in the full force of summer heat. However, it is a dish that my boyfriend’s mom, Vickie, requests on the regular, and I thought it would be fitting to serve since it is #MeatlessMonday. Vickie has always commented about how healthy I am and how good of a cook I am, and I think the idea of a veg diet is slowly – but surely – creeping into her brain. Yesterday she said to me, “I’ve been eating all of the meat we have in the fridge lately and it just doesn’t taste good to me. Is that how it starts”? To which I replied first with a big fat smile, and second with a jubilant, “YES“!
WARNING: Do not make this recipe if you like really really delicious things, cause you’ll be hooked and sweating while consuming chili in the summer sun (both from the heat of the sun and the spicy-ness of the chili).
1/2 Organic Red Onion, diced
1/2 Organic Sweet Onion, diced
1 Organic Bell Pepper, diced (whichever color you prefer)
2 links Field Roast Smoked Apple Sage Sausage, peeled
3 medium Organic Zucchini, diced
2 Organic Celery Stalks, diced
1 cup Organic Crimini Mushrooms, diced
5 Organic Garlic Cloves, minced
1 small can Organic Tomato Paste
1 Organic Roma Tomato, diced
4 cans beans (Garbanzo, Kidney, Black, Pinto, Butter, whatever you prefer) Rinsed and drained
1 tsp Sage
2 tbsp Chili Powder
1 tbsp Cumin
1 tsp Sea Salt
Fresh ground Black Pepper, to taste
I always cut the vegetables in the order listed and add them one at a time. Stirring between each ingredient.
Add 1 tbsp olive oil to a large pot on medium heat. Add onions and cook til soft. Add green pepper, sausage, zucchini, celery, mushrooms, tomato paste, tomato, and spices. Cover and let cook on medium for 5 minutes, stirring occasionally. Add beans and stir. Reduce heat to lowest setting and cover. Let cook for at least 45 minutes, ideally 2+ hours will bring out all of the flavor from the fresh veggies! Meanwhile, you can cook your vegan Jalapeño Ranch Dressing!
Jalapeño Ranch Dressing
1 cup Just Mayo (vegan mayonnaise)
Juice from 1/2 an Organic Lemon
8 fresh Parsley leaves
1/4 cup jarred Jalapeños
1 tbsp Garlic Powder
2 tsp Onion Powder
1 tsp Black Pepper
1 tsp Sea Salt
Add all ingredients to a food processor and blend until all ingredients are combined.
I always like to load my chili with toppings. Whichever makes you happiest is bestest!
Organic Avocado, diced
Organic Red Onion, diced
Organic Chives, diced