Chef Tom’s Vegan Chili

Enjoy this classic recipe made with all plant-based ingredients. This chili is always a hit with my family on a cold winter night served with my delicious, organic Vegan Corn Bread. Be sure to use organic vegetables.

Ingredients:
1 cup dried Kidney Beans
5 cups water
¼ cup bulgur
1 - 2 inch piece of Emerald Cove Pacific Kombu
1 onion, diced
2 garlic cloves, diced
2 celery, diced
1 carrot, diced
¼ cup corn kernels (optional) 
1 small can of diced tomatoes (optional)
1 bay leaf
¼ teaspoon chili powder
½ teaspoon oregano
½ teaspoon thyme
½ teaspoon Sea Salt
1 tablespoon of Mitoku Shoyu 

 
Directions:
Rinse and soak kidney beans for 6 to 8 hours. Drain, add 5 cups of fresh water to kidney beans in pressure cooker. Add all ingredients to pressure cooker, except salt and shoyu. Pressure cook for 30 minutes. Let pressure come down by itself. Add salt and shoyu, simmer uncovered for 10 minutes.
 
If not using a pressure cooker. Simmer beans and ingredients (except sea salt and shoyu) till soft. Add sea salt and shoyu, simmer for 10 minutes.
 
Variation: In place of canned diced tomatoes, you can use ½ cup tomato sauce. For a richer taste, saute vegetables in olive oil before adding to pressure cooker. Instead of chili powder add salsa right to your bowl when serving.
 
Makes 4 servings

Organic Chef Tom Athos has been happily cooking wholesome and tasty foods for over 50 years. He lives with his Natural Lifestyle family in Asheville, NC.