Thursday, October 4, 2012

Making Grub Out of Nothing At All: Quick Chocolate Chili

Happy Vegan MoFo!

"Making grub out of nothing at all" should be my theme for the month, because I'm not sure when things will slow down enough (or I'll get desperate enough) to make my way to the grocery store. Any Air Supply fans out there?



"Out of nothing at aaaallll..." Oh, were you watching me play air piano?! Moving on, now...



A rummage through the refrigerator revealed a pitiful lack of produce, with the exception of one bell pepper, one onion and a couple wilting stalks of celery. Meh... The pantry had a few cans o' stuff, including a huge can of vegetable cocktail juice. Okay, that I can work with. (Though my natural inclination is to mix it with vodka and Tapatio, with a little vegan Worcestershire for a quickie Bloody Mary...)

Anyway, I was reminded of a recipe I created a long time ago, which incorporated five different varieties of beans, along with dairy-free chocolate, to make a delicious chocolate chili. The beauty of it was it could be tossed into the crock pot, where the beans would cook while simmering all day.



I didn't have all day. I had about 40 minutes to get dinner on the table. So, I improvised. That's what sexy beasts desperately harried mothers do.

(Oh, by the way, please go VOTE for this blog in the Circle of Moms Top 25 Food Allergy Mom blog contest! Sexy Vegan Mama was a late nomination, and there are only a few days left of the contest, so I have a lot of catching up to do! You can vote once every 24 hours. Thank you!)



Sexy Vegan Mama's Quick Chocolate Chili

1 - 15-oz. can dark red kidney beans, drained
1 - 15-oz. can garbanzo beans, drained
1 - 15-oz. can pinto beans, drained
1 - 15-oz. can black beans, drained
1 - 15.25-oz. can whole kernel corn, drained
1 - 6-oz. can tomato paste
1 - 14.5-oz. can petite diced tomatoes, juice included
1 - 46-oz. can vegetable cocktail juice

1/4 c. nutritional yeast flakes
1 T. garlic powder
1/2 T. dried sweet basil
1 t. dried oregano
1/2 t. ground black pepper
1/2 t. hot chili powder

1/2 c. dairy-free chocolate chips

1 bell pepper, diced
1 medium onion, diced
3 stalks celery, chopped

Dump all that stuff into a big stock pot, and heat over medium-high heat until everything is heated through, and the chocolate is all melty and blended in.

Serve with a dollop of vegan sour cream, if desired. I like Tofutti Better Than Sour Cream.



2 comments:

  1. WOOOHOOOO, like mole!! You ARE the sly beast - LOL!! xoxo

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    1. I've never made mole (on purpose, anyway)... I'm just down with the chocolate, Baby! :)

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