All posts tagged chili

Black Bean & Garbanzo Chili (Vegan & GF)

Published February 5, 2014 by Vegan Derby Cat Party


I was hungry and happened upon new vegan blogger Hayley’s Chili recipe at just the right moment. It made a great inspiration for this tasty chili. I liked her chocolatey ingredient, but swapped regular cocoa powder for raw cacao since it was going to get cooked anyway (/I’m running low / it’s expensive / I order it on Amazon). I made some cheezy beer batter cornbread (recipe below) to go with it, and served it over kale and brown rice as a bowl. I think the leftovers will be great tomorrow over some pasta, sprinkled with nutritional yeast, for an easy chili mac!

I was originally going to call this Cuban Chili, but I found out [after google searching] that that is apparently another name for Picadillo?! Weird. Picadillo is SO not like chili. (You can check out my vegan picadillo recipes here and here!)

Black Bean & Garbanzo Chili (Vegan)

2 tbsp. olive oil (I used coconut here like Hayley’s recipe, but I prefer olive, up to you!)
1 large onion, chopped
1 green pepper, chopped
3 medium carrots, chopped finely
5 cloves garlic, minced
1/4 c. dry sundried tomatoes, soaked in water for 10 minutes, (or use the oil packed ones) drained, and chopped
1 14.5 oz can diced tomatoes
1 6 oz can tomato paste
2  cans black beans, one rinsed and drained, and one can, liquid and all
1  can garbanzos, rinsed and drained
1/2 c. of frozen corn
2 c. vegetable broth
2 tbsp. cocoa powder
3 tbsp. chili powder
1 tbsp. ground chipotle pepper, optional (in the bulk spices at Whole Foods)
2 tbsp. brown sugar (I used 1 tbsp. brown sugar and 1 tbsp. agave because I ran out of the former)
1 tsp. cumin
cayenne pepper to taste
~ 1 1/2 tsp. salt, to taste


1. Heat oil in a large pot to medium. Add in onions, peppers, and carrots as you chop, and cook until soft, about 7-10 minutes. Add garlic and cook an extra minute.

2. Add all other ingredients and bring up to a boil. Drop heat to low-medium and simmer for 1-2 hours.


So I was trying to figure out how to make some cornbread to go with the chili, using the contents of my pantry, and decided to take a stab at a gluten free beer bread. It wasn’t until I sat down to write it that I realized my obvious mistake. I used regular beer. I’ll have to give this one another try with gluten free beer, and see how it goes, but in case you’re interested, here’s what I did! (You can always use my Perfect Cornbread recipe, if you prefer!)

Cheezy Beer Batter Corn Bread (Gluten-Free if you use gf beer!)

1 c. cornmeal
2 c. all purpose gluten free flour (I used Trader Joe’s brand)
2 tbsp. sugar, optional (brown if you have it!)
1/4 c. nutritional yeast (nooch)
1 tbsp. baking powder
1 tsp. salt
few grinds of black pepper
1 can/bottle of gluten-free beer


Preheat oven to 375*F and grease a loaf pan.

1. In a large mixing bowl combine cornmeal, flour, sugar, nooch, baking powder, salt and pepper. Pour beer into dry mix, and stir until combined. The batter will look liquidy.

2. Pour into prepared loaf pan. Bake for 40 minutes, or until cake tester inserted into center comes out clean.

3. Let it rest in the pan for about 5 minutes, and then turn out to slice.



Pantry Soup

Published August 18, 2011 by Vegan Derby Cat Party


I make soup when it’s rainy or cold, or when I just need some clean, almost fat free food to keep things slim. Pantry soup is my way to use whatever I have on hand or what needs to be used up.

In this case it was my leftover makeshift pizza sauce from last week’s pizza rolls that needed using. I used my basic recipe and subbed the sauce for the crushed tomatoes and added some extra broth. I used sweet potato puree instead of butternut squash for variety’s sake. But that’s basically all there is to it. Just sautee some onions & carrots in a light mist of olive oil and add the spices & canned ingredients you like and enough broth to get your desired consistency. Bring up to a boil and drop to low to simmer, covered, for at least 15 minutes.

If you have some leftover grain in the fridge you can keep it fairly thick and serve it over top like chili. (I served it over quinoa, and mixed the remainder in to the leftover soup.) Plus it makes enough that you’re off the hook for a couple of meals! : )  

salad, chili, brown rice, ahh…

Published March 23, 2010 by Vegan Derby Cat Party

tonight i’m keeping things nice and simple with a salad, chili and brown rice.

today’s salad will be:

heirloom lettuce, sprouts, walnuts, cranberries and vegan parm.

the chili, canned.

i use the 365 (whole foods) spicy one, heat it up, and put a nice dollop of veganaise on, and mix it in. i know it sounds weird, but it’s totally good, and gives it a wonderful creaminess. the leftover cornbread will be happy to get involved here too.

i ate some with chips & salsa too!

brown rice, oh how i love thee! nothing beats some nice, clean, brown rice. in macrobiotics, brown rice is super important because it is considered the perfect food to bring you into balance. and who doesn’t need some balance? i ran out of it over a week ago, and the last week was kind of crazy, so it’s probably a good idea to make a nice sticky sweet batch… right now!

don’t let brown rice intimidate you either! it’s super simple:

1 part brown rice
2 parts water
pinch of sea salt.

bring to boil, stir, and drop to low to simmer, covered for at least 40 minutes. i like to check on it at 40 minutes and see how it’s doing. see how much water is left in there. this usually coincides with the time where you really begin to smell the rice. then you can monitor it, depending on how you like your rice. i don’t like it too mushy, so i tend to take it off at about 45 minutes, even though my rice bag says 55 minutes. it also depends on your stove, (you may need to add a little more water if the burner runs hot/high) so be sure to check it earlier so you don’t burn it to the bottom of your pot. once you know your stove/burner/preference, it’ll be auto-pilot.

a lot of people get inpatient with the whole 40-55 minutes thing. really, it’s no big deal. put it on right before you do something like: take a shower, watch a show, cook something else, and you’ll see it’s ok. look, you’re even multi-tasking!

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