From the beloved and bygone vegan San Francisco restaurant, Seed + Salt, this delicious, gluten free, vegan chili is a snap to prepare. It’s also superclean and healthy, thanks to the addition of kale and the omission of ground meat and dairy toppings.
Vegan Gluten-Free Chili
While it's best to use dry beans soaked in water for 6 hours, you can substitute rinsed and drained canned beans.
- 2 teaspoons extra-virgin olive oil
- 1 yellow onion chopped
- 3 cloves garlic minced
- 1 red bell pepper seeded and chopped
- 1 bunch lacinato kale center ribs removed and leaves shredded
- 4 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1⁄4 teaspoon cayenne pepper
- Kosher salt
- 1 (28-ounce) can diced roasted tomatoes
- 1 1⁄4 cups vegetable broth
- 1 pound dried kidney beans soaked for 6 hours in cold water, rinsed, and drained, or 2 (15-ounce) cans kidney beans, rinsed and drained
- 1⁄2 pound dry black beans soaked for 6 hours in cold water, rinsed, drained, and tossed with oil or 1 (15-ounce) can black beans, rinsed and drained
- 1 avocado cubed (optional)
- 2 green onions sliced
In a large pot over medium-high heat, warm the oil. Add the onion, garlic, red pepper, and kale and sauté 5 to 7 minutes.
Add the chili powder, cumin, oregano, cayenne, and 1⁄2 teaspoon salt. Stir for 20 seconds. Add the tomatoes, broth, and all of the beans. Bring to a boil, then reduce heat and simmer until the beans are soft, 30 to 45 minutes. Season to taste with salt.
Ladle into bowls, garnish with avocado and green onions, and serve.
Recipe: Seed + Salt
Photo: Craig Lee