The problem with a lot of vegan chilis is that they lack that savory umami taste. This chili's got it in spades. The secret is the combo of Braggs and booze. (Shout out to Mala's brother, Duncan, for cracking that code.)
3-4 medium carrots, chopped or sliced
2 T. olive or coconut oil
1 medium onion, chopped (optional)
1 medium chopped zucchini squash (optional)
1 cup cooked and chopped butternut squash (optional)
1 green pepper, chopped (optional)
1 15-oz. can chickpeas, washed and drained
1 15-oz. can black beans, washed and drained
1 15-oz. can kidney beans, washed and drained
1 28-oz. can diced tomatoes
1 t. cumin
2 t. chili powder (more if you like it spicy)
1 t. smoked paprika
1 C. red wine or bourbon
3/4 C. Braggs Liquid Aminos (or gluten free tamari or soy sauce)
In a large pot, sauté the carrots in olive oil for about 5-6 minutes on medium/high. Add onions, squash, and/or green pepper and cook a few more minutes.
Stir in spices. (We don't add salt because the Braggs has plenty, but you can add pepper if you like.) Then stir in beans, making sure they get some of the spices on them.
Stir in tomatoes. (You can add more tomatoes and their liquid if you like your chili more soupy.) Stir in wine and Braggs and cover.
Turn heat to low and cook 30 minutes. Then stir and taste, checking to see if carrots are desired consistency.
This recipe freezes really well, and if you've got company coming, or just want to make extra ahead of time, you can easily double or triple it. We serve it with some steamed greens (such as collards or kale), or a side salad. Cornbread if you're fancy!