Vegan Chili

This recipe is pretty versatile, you can switch out many of the ingredients to suit what is in season or what you happen to have in the fridge. I like the veggies a little al dente, but you can adjust the cooking time to suit your preference.

olive oil
1 jalapeno pepper
1 small onion
2-3 cups chopped veggies: celery, cauliflower, peppers, carrots, zucchini etc.
2 cans diced tomatoes
2 cans beans (I like to use red kidney beans)
1 can of corn
1/2 lb firm tofu, crumbled
1 cup of spinach (fresh or frozen)
1 tbsp soy sauce
1 tbsp brown sugar
1 tsp cumin
1/4 tsp black pepper
dash of cayenne
salt to taste
fresh cilantro

In a large pot, saute the jalapeno and onion for a couple of minutes, then add the rest of the vegetables. Saute for a few more minutes, then add all remaining ingredients except salt and cilantro. Simmer on low heat for about 30 minutes until the vegetables are tender. Salt to taste if needed. Many brands of beans and tomatoes already contain salt, so you may not need to add much. I usually add about 1 tsp. Add the fresh cilantro just before serving. Serves 6-8.