ABOUT THE RECIPE:

This hearty chili is easy to whip up, and ever so welcoming on a brisk winter afternoon. While it’s a great one-pot weeknight supper, it’s also special enough to offer as an enticing entrée when company is coming for dinner.

Makes 3 to 4 servings

INSTRUCTIONS:

Heat the oil, water, or broth in a soup pot over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes.

Add the celery and cook, stirring occasionally, until the celery is tender, about 5 minutes. Stir in 1 teaspoon of the chili powder, 1 teaspoon of the cilantro, and the tamari and optional cayenne.

Cook, stirring often, until the onion is golden, about 10 minutes.

Add the vegan ground round, breaking it up with a potato masher or large spoon. Cook, stirring occasionally, until the vegan ground round is slightly browned, about 5 minutes, adding more water or broth as needed to prevent sticking.

Add the garlic and cook, stirring constantly, for 1 minute. Stir in the beans, corn, tomatoes, zucchini, salt, and remaining teaspoon of chili powder. Taste and add the remaining teaspoon of cilantro if desired.

Decrease the heat to medium-low, cover, and simmer, stirring occasionally, for 45 to 60 minutes. Serve piping hot, topped with optional vegan sour cream and a sprinkling of cilantro if desired.

Note: If you do not like cilantro, you may omit it from this recipe.

Note: If preferred, you may use 1 can white beans (about 15 ounces, drained and rinsed) or 1 can kidney beans (about 15 ounces, drained and rinsed), in place of the vegan ground round. Add the extra can of beans when you add the black beans to the chili.