It Isn't About the Lack of Meat

It is not a sacrifice to eat plant-based

Eating a plant-based diet isn't about the lack of meat. It is about the abundance of fruits and vegetables. My goal isn't to try to replicate a meat-like taste or texture, it is to create food that can stand on its own merits for its flavorful appeal.  I like people to be surprised that they are eating a vegan foodstuff. It is not very satisfying for anyone to believe that something is "good for being vegan". No! Let us have it be good And vegan!

So why this buildup about not feeling sorry for vegans because they are missing out? Because, I do not think vegans are missing out on good food because of their dietary choice. I think good food is there for the picking. So with that in mind. I am picking fruits and veggies from the frig and making  a black bean and butternut squash chili, along with apple bread for dinner tonight.

This recipe was loosely based on Pampered Chef's Quick Cooker Cooking Guide.There are so many changes that it doesn't look much like the original. However, I just received the Quick Cooker and was not sure about cooking times for using dried beans that have not been soaked.  My old Instant Pot never got it quite right. This recipe seemed like a good starting place. The Pampered Chef recipe uses beef chuck roast and a green bell pepper. Those ingredients won't work for a family dinner at my house.This version was delicious!

Homemade Vegan Black Bean Quick Cooker Chili

2 or 3 tsps canola oil
1 large onion, chopped
1 red, orange, yellow, or green pepper (I used 4 of the tiny red and yellow mini peppers)
2 garlic cloves, pressed
2 teaspoons salt
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
3/4 teaspoon black pepper
1  can (14.5 ounce) diced tomatoes, undrained
1 can (6 ounce) tomato paste
1 cup dried black beans, rinsed
1 pound - approximately 3 cups butternut squash, cubed
1 cube vegetable boullion (the kind that makes two cups of bouillion)
2 1/2 cups water
Optional toppings: sliced green onions, jalepeno slices, tortilla chips, non-dairy shredded cheese or sour cream,

Directions

1. Set the Quick Cooker to SEAR and press START. Heat the oil for 2-3 minutes. Add the onion, red pepper, garlic, and salt. Cook uncovered for 4 minutes, stirring frequently. Press CANCEL.
2. Add the remaining ingredients. Lock the lid, select the STEW/CHILI setting, and press START.
3. When the timer is up, let the steam release naturally for 10 minutes. Press the steam-release button to release any remaining pressure. Press CANCEL.
4. Using the back of a long-handled, large spoon, mash the squash. This step is not necessary but it A) makes the chili a little less spicy because the squash  is mixed throughout and B) hides the squash from picky eaters. Serve with optional toppings.

Stovetop version:
To make this on the stovetop, use a can of black beans instead of dried and use roasted or microwaved butternut squash.  Cook for at least 30 minutes to develop the flavors.


If you are interested in learning more about the Pampered Chef Quick Cooker click here.

We had the chili with tator tots because we were in the mood for them. The apple bread was a nice treat to top off the meal. The house smelled like Autumn in all of the beautiful fall colors.

Let me know if you have any questions. I hope you get a chance to make some chili soon!
From my kitchen,
Beverly