Spicy Vegan Chili

There's a farmers market that sets up once a week by my office so I always take a stroll through during my lunch break. I picked up a bunch of veggies and was impressed that my two full bags only cost $10. I recently read Top Chef's Padma Lakshmi's memoir where she talks about spices a lot. I have a cabinet full of spices (see here). For the first time ever, I purchased two green peppers. I know nothing about peppers, so I googled when I got home to figure out what the difference between the two were. The big one was a poblano pepper and the small one was a jalapeno pepper. After cutting the peppers and removing the inner seeds with my fingers,  I washed my hands thoroughly with soap.  Afterwards, I started to feel parts of my fingers burning, I checked my hands and didn't see any cuts, I guess the pepper got absorbed through my dry skin. Later I jumped in the shower and when I tried to remove my mascara with water, well boy was I in for a surprise, the pepper was still on my hands and my eyes were burning! Fair warning here, use caution when cutting peppers and don't touch the inside seeds. This being my first experiment cooking with peppers, it really gave a nice rounded deep flavor to the chili, but it's not too hot to eat, it just the right about of heat. This recipe will be replacing my previous go-to chili recipe.

I used one link of Trader Joe's Soy Chorizo, which I also used in my paella recipe.  The secret ingredient is raw cacao nibs, which is bitter unsweetened chocolate. I always buy red bell peppers for whatever I'm going to use it for (even though they are more expensive) because a rule I live by is to always make a colorful plate for every meal. 

1 can kidney beans
1 can pinto beans
2 cans fire roasted tomatoes
1 cup vegetable broth
1 poblano pepper
1 jalapeno pepper
2 bell peppers (red and yellow)
1 carrot
1 cup kale
4 celery stalks
1 lime (squeezed and zested)
1/3 cup tomato paste
1 red onion
1/4 cup corn
3 garlic cloves
1 TB Apple Cider Vinegar
2 TB agave syrup
raw cacao nibs
soy chorizo

 tsp salt
½ tsp black pepper
2 TB chili powder
2 tsp nutritional yeast
1 ½ tsp ginger
½ tsp garlic powder
2 tsp cumin
dash cayenne
1 bay leaf

  1. In a large pot heat a little oil over and add the onion and garlic and saute a few minutes.
  2. Add the ginger and cumin and let cook for one minute.
  3. Then add all the peppers for a few minutes.
  4. Next add the celery, carrots, tomatoes, tomato paste, broth, chili powder, cayenne, salt, pepper, garlic powder, bay leaf, nutritional yeast, agave, vinegar, cocoa and lime. Bring to a boil and simmer on medium heat for 15 minutes uncovered.
  5. Add beans, sausage, corn and kale. Stir well, cover with lid and simmer on low for 1 hour. 

Nutritional Analysis 
Makes 5 servings, 386 cal, 20g protein, 17g fiber

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