This hearty, spicy chili took 3rd place in a field of 20 vegan chili entries at Park + Vine’s Second Annual Vegan Chili Cookoff! Our goal is to simply create delicious plant-based food and we are truly humbled by this award! We are also grateful to all those who came out to taste great chili and support veganism in Cincinnati.
The heat in this chili comes from smoky chipotle peppers. Chipotle peppers are smoke-dried jalapenos that have been allowed to ripen on the vine until deep red. The crumbled Field Roast Mexican Chipotle Vegan Sausage Links add to the richness of this chili, as well as providing added heat. I crumble the links by hand into very small bits right into the chili pot. This is a bit messy but kind of fun too.
Is this a winner for you? Let me know how it turns out in the comments below!
1/2 white onion
1/2 med red pepper
1/2 green pepper
1/2 yellow pepper
2 cloves garlic finely chopped
1 pkg Field Roast Mexican Chipotle Sausage – crumbled
2 tsp oregano
2 tsp thyme
2 tsp cumin
2 tbl chili powder
1 28 oz can fire roasted crushed tomatoes
1 can no salt added red kidney beans with liquid
1 can no salt added pinto beans with liquid
1 1/2 cups water
1 chipotle pepper in adobo sauce – chopped very fine
2 tsp salt
1 tsp freshly ground pepper
Sauté onion in olive oil for 3-4 minutes.
Add peppers and garlic, cook for another 3-4 minutes.
Add crumbled sausage and seasonings, cook for 4-5 minutes.
Add tomatoes, beans and their liquid, chipotle pepper, and water.
Bring to a boil, then cover and simmer for at least one hour, stirring occasionally. The longer your chili simmers, the more flavorful it will be!