Today is the day that feels like the holiday season is really over for me. All of the beautiful holiday lights are gone and the last traces of holiday clearance items have disappeared. Instead, Valentine’s Day cards, candies and items have begun filling up the shelves and store displays.
Before we totally move on from the holidays, I have to say a huge Thank You to my friend Faith from An Edible Mosaic. You see, Faith and I have become friends over the last year and a half and the week before Christmas I got a beautiful holiday gift in the mail that was just for me.
Just. For. Me.
Now, if you are a parent then you understand when I say, JUST FOR ME– what it is exactly that I am talking about. See, when you have kids, the holidays (as they should) become all about them and moms (and Dads!) tend to get lost in the shuffle when it comes to gifts.
But Faith filled this box with the most amazing treats – handmade Middle Eastern spice blends, Vintage Blog Props (see below in the chili picture for bowls and spoons!), the best Stevia, a beautiful card and my favorite junky candy that I only eat once or twice a year.
I can not tell you how excited I was to get such a treat in the mail and such a thoughtful gift at that! So, thank you again Faith – you are awesome :).
It is always nice to connect with someone and start a friendship but I have to say the Food Blogger community is one with a lot of kindness in it. I feel lucky to be part of such a big, robust, diverse group of people who really care about each other online and off.
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Vegan Red Bean Chili
- 1 tablespoon olive oil
- 5 to 6 medium cloves garlic chopped
- 1 medium yellow onion chopped
- 2 ribs of celery chopped
- 1/2 jalapeno seeds removed, chopped
- 2 tablespoons chili powder
- 11/2 tablespoons ancho chili powder
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons dried oregano
- 2 teaspoons kosher salt
- pinch crushed red pepper flakes
- 1 bay leaf
- 1/2 cup millet
- 41/2 cups cooked kidney beans or 3 14.5-ounce cans rinsed and drained
- 1 28- ounce can crushed tomatoes
- 2 cups bean broth or vegetable stock
- Chop garlic, onion, celery and jalapeno. To save time, use your food processor (which is what I did!). Prepare onion, celery and jalapeno by quartering or chopping into large chunks. Add garlic, celery and jalapeno to bowl of food processor and process until chopped. Add in onion and pulse a couple of times.
- Combine all spices in a small bowl.
- Measure millet and broth and set aside.
- Open beans, rinse and drain or measure cooked beans and bean broth.
- Heat a large soup pot over medium high heat. Once hot, add oil. Add garlic and onion mixture and cook, stirring occasionally, for 4 to 5 minutes.
- Next, add in the spices and cook for 1 minute, stirring constantly.
- Add millet, beans, crushed tomatoes and broth. Stir to combine and bring to a boil.
- Once boiling, cover, lower light to a simmer and cook for 30 minutes.
- Remove lid, raise light to medium and continue to cook uncovered for an additional 15 minutes. Excellent topped with cilantro or parsley and baked tortilla chips. Serve and Enjoy!
- I cooked the Kidney Beans from dried and used the bean broth but a vegetable broth and canned beans that are rinsed and drained will work just the same.
- If you would like to pair this with homemade Gluten Free Cornbread, I recommend this recipe from Gluten Free Palate.