Steve’s Vegan Chili

 

1/2 crumbled cauliflower

1 eggplant, peeled, chopped, cooked in olive oil until slightly browned

2 carrots, diced

1 stalk of celery, chopped

The whites of two leeks, sliced, then chopped, and cooked until very limp

2 pablano chiles, roasted then chopped

1 chipotle pepper

1 New Mexico Chile

1 Serrano Chile

2 large portabello mushrooms, chopped

30 oz canned tomato, preferable San Marzano’s

2 tbls tomato paste concentrate

1 can pinto beans

1 can dark red kidney beans

1 tbls cumin

1 tbls paprika or smoked paprika

1 teaspoon red wine vinegar

2 tbls brown sugar

Olive oil

Salt and pepper to taste

Garnish with finely chopped scallions and cilantro, top bowls with avocado and sour cream.

Cook the cauliflower separately, then reserve. Cook the eggplant, then reserve. Cook the leeks, the reserve.

Combine the carrots, celery, onions, the pablano, Chillies and peppers, and sauté until coloured. Now combine all other ingredients including spices, excepting salt and pepper, and simmer to a rich stew of flavours. Season with salt and pepper.