whole foods recipe, but I really like the blended and chunky texture created with the following method. Many vegan chilis are filled with crazy meat-alikes like seitan and TVP; this is just real whole foods like beans and veggies! You could beef it up with cooked grains like barley or brown rice. This wasn't spicy at all, next time I will roast a dried chili over the gas flame and then puree it with the soup!
Chop a bunch of veggies into dice:
1 stalk celery
1 onion (red or yellow)
1-2 bell peppers
2 mild chiles (jalapeno or other)
2-4 cloves garlic
Load veggies into hot saucepan, cook (dry- no oil needed) with 1/2 tea salt for 5-10 minutes until softened.
Add 1 tea oregano, 2 tea mild chili powder, 2 tea ground cumin, and 1/4 tea chipotle powder. Stir for 30 seconds to toast spices along with the veggies.
Deglaze pan with 2 TB water. Transfer to blender with enough water to blend, and whiz until smooth.
Return pureed veggies to pan, add 1 can diced tomatoes (or a bunch of fresh tomatoes) and 2 C cooked beans (black, red/kidney etc.), stir.
Bring to a simmer, season with salt/pepper/chili powder. Serve with cornbread.