This delicious Mexican-inspired chili took 2nd place at the 2013 CAA Vegan Chili Cook-Off! A few surprising ingredients make this chili a truly exotic experience!
This recipe makes a big pot of chili (24 cups) that could be used for potlucks, etc. Feel free to cut in half if making for a smaller group.
- 1/4 cup Olive Oil
- 2 cups Chopped Onions
- 2 cloves Garlic, minced
- 2 cups Diced Carrots
- 1 1/2 teaspoons Ground Cumin
- 1 cup Chopped Celery
- 1 cup Chopped Green/Red Bell Peppers
- 1 1/2 cups Cooked Black Beans (15-ounce can)
- 1 15 oz can Vegetarian Refried Beans in Lime Juice
- 1 can Chipotle in Adobo Sauce
- 2 cups Chopped Tomatoes
- 1/2 cup Tangerine Juice
- 1/2 cup Water
- 1 13.5 oz can Coconut Milk
- 2 Jalapenos, Chopped
- 1/4 c Chili Sauce (Sriracha)
- 1 med. Eggplant, cubed
- 1/4 c Tamarind Paste
- 1 Avocado, cubed
- Salt to Taste
- Vegan Sour Cream to Top (optional)
- Chopped Fresh Cilantro (optional)
- Warm the oil in a pot. Saute the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are translucent. Add the carrots and cumin and cook on medium heat, stirring often for a few minutes. Add the celery and peppers, lower the heat, cover, and cook for about 10 minutes. Add the beans, chipotle, tomatoes, jalapenos, tangerine juice, chili sauce (sriracha or chili paste), coconut milk, and water, and simmer, covered for 20 minutes.
- In a separate skillet, saute eggplant in olive oil and tamarind paste. Once tender, add to the rest of the ingredients.
- Add cubed avocado last. Top with optional vegan sour cream, lime zest, lime juice, and cilantro if desired.