Paula and Nathan Huerkamp entered this original chili recipe into the 7th Annual Vegan Chili Cook-Off and won. This chili tastes good right when you make it, but it’s even more amazing the day after, so be sure to make enough for leftovers. Paula and Nathan say, “It’s so good, it’ll turn anyone vegan!”
- 3 (15-ounce) cans navy beans (or 1 1/3 cup dried beans, soaked, and cooked, liquid reserved)
- 1/2 large yellow onion, chopped
- 4 tablespoons olive oil
- 1 green bell pepper, chopped
- 2 – 3 cloves garlic, minced
- 1 (4-ounce) can mild green chiles
- 1 cup frozen sweet yellow corn
- 2 teaspoons chili powder
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt (use less if using regular table salt, to taste)
- 2 tablespoons Fresh Cilantro, finely chopped
- Fresh lime juice, for garnish
Heat the oil in a large sauce pan over medium-high heat. Add the onions and cook, stirring occasionally, until until translucent and beginning to brown, about 7 minutes.
Stir in the bell peppers, garlic, corn, chili powder, coriander, and cumin, and cook, stirring occasionally, for 5 minutes.
Empty one can of navy beans with liquid into a blender and process until smooth. (If you are not using canned beans, blend about a third of the cooked beans with liquid.)
Put the blended beans and the remaining beans with liquid in the saucepan.
Stir in the green chiles and cilantro. Heat thoroughly, stirring frequently.
Season with salt to taste. Garnish individual servings with a squeeze of fresh lime juice and a little fresh cilantro.