Freshly Vegan: Bean Chili

Six weeks ago, I made what some may consider to be one of the hardest lifestyle changes (short of quitting drugs) a person can make: I went vegan.

I had been thinking about making this decision for a while. As I learned more about the way goods are produced in this country, I had become conscious of the capitalist control over my life. Going vegan is my attempt at becoming a more ethical consumer. It's my attempt at being more aware of what exactly I am putting into my body and how it was produced. Because it's not just about what I am eating, but where it came from. Farmers' markets are a vegan-friendly haven of locally produced goods and cheap produce, without all the processed junk found in a typical supermarket that, if purchased, could tempt the wayward tongue on a Saturday night (because by wayward, I mean drunk).

So here I am, six weeks strong and thoroughly enjoying my new lifestyle; I'll keep you posted on my progress. For any aspiring vegans here is a recipe for vegan chili that is carnivore approved.

• 1 lb dried black beans (or 2 15 oz cans)

• 5 cups of water

• 1 large white onion, chopped

• 1 large carrot, chopped

• 1 red bell pepper

• 1/4 cup tomato paste

• 6 cloves of garlic, crushed

• 2 tablespoons chili powder

• 1 tablespoon ancho chili powder

• 1 teaspoon cayenne pepper (optional)

• 1.5 teaspoon salt (less is you’ve used canned beans)

• 1-2 bay leaves (optional)

In a large pot place beans and 4 cups of water. Bring the beans to a boil, cover and let simmer on medium/low heat for an hour. After an hour, toss in everything else, and add the last cup of water (or more as needed). Bring everything to a boil again, cover and allow to simmer for 60-90 minutes, until beans are soft and the water has been mostly absorbed.

Serve over rice or with sliced avocado and garnish with fresh cilantro.

I modified this recipe to fit my own tastes .