Chili 2010 and baked potatoes with vegan broccoli cheese sauce

We haven’t made chili in over a year. I don’t know how that’s possible, but here we are on the snowiest day of the year. The snow reports vary, but from our walkabout today, I’d say we have about 5-6 inches, which for Chapel Hill is a lot. So far, we walked to Wholefoods to buy some ingredients for Taymer’s (Vegan in the Sun) recipes, then walked around in the cold, drove around town a little, then hit Harris-Teeter for fancy beers, and finally back home again. Unfortunately, Caribbean food didn’t seem as enticing after rosy cheeked snow hikes and icey driving, so we put away our pineapple and coconut milk, and took out ingredients for chili and baked potatoes with vegan broccoli cheese sauce. The chili is similar to one we made a year ago, but without the tofu and a few tweaks to the ingredients.

Chili 2010

2 onions, diced

1 red bell pepper, diced

8 garlic cloves, minced

2 cups mushrooms, sliced

2 jalapenos, diced

1 TBL chili powder

1 TBL cayenne

1 TBL oregano

salt and pepper to taste

1/2 tsp cumin

1 6 oz can tomato paste

12 oz water

1 28 oz can diced tomatoes, with liquid (or preferably whole canned tomatoes, crushed with your hand)

1 14 oz can kidney beans, drained

1 14 oz can pinto beans, drained

1 14 oz black beans, drained

2 TBL apple cider vinegar

In a large pot, sautee the tofu in 1 TBL olive oil over medium high heat for about 3 minutes. Add the onions, green pepper, garlic, mushrooms, chili powder, salt and pepper, cayenne and cumin. Cook until veggies are just barely tender, about 5 minutes. Deglaze the pot with a little water, if needed.

Add the tomato sauce, diced tomatoes, and beans. Bring to a slow simmer. Edit: Stir in 2 TBL of cider vinegar. Cover and cook for 30-45 minutes. (Best if made the night before!)

Baked potatoes with vegan broccoli cheese sauce

Before

After

This sauce is so good that we ate the leftovers with a spoon like a soup.

1.5-2 c broccoli (we used frozen that we thawed in the microwave)

1/3 cup nutritional yeast

2 TBL Earth Balance

2 c. water

1/4 tsp dried mustard

1/2 tsp turmeric

1 tsp salt

1 tsp onion powder

1 tsp garlic powder

1.5-2 TBL cornstarch (mixed with a little water)

In a pot, mix all ingredients except cornstarch and bring to a boil. Turn off heat and blend with an immersion blender. Return heat to medium and add cornstarch. Stir continuously until the sauce has thickened, about 5 minutes.

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