I expect to get some grief over this recipe, either publicly or privately. In Texas, chili is almost without exception synonymous with meat. Including beans is considered a major party foul and forbidden under the cookoff rules of the International Chili Society.  Still, there are times when a meat-free chiliesque concoction is what’s called for. The recipe below makes approximately ten cups, but it would be easy to scale it down (or up) as necessary.

Vegan Chili

• Approximately 2 tablespoons olive oil—you’ll need some on the veggies and a little bit on the baking surface, so plan to use between 1½-2 T of oil
• 2 cups water or vegetable stock (we always use water)
• 28 ounces diced tomatoes — that’s one big can or two small ones if using canned tomatoes — do not drain
• 1 can of chili beans (pinto, kidney, black), drained and rinsed well (optional)
• 1 cup diced red onion
• 1 cup diced green and red bell pepper (one medium-large of each color)
• 1½ cups diced zucchini
• 1½ cups diced yellow squash
• 1 small eggplant, diced
• 1-2 tablespoons chili powder, either store-bought or by the following recipe:
  • ½ teaspoon paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne pepper
  • ½ teaspoon garlic powder
• 3 T masa harina (optional – this thickens the broth and imparts a very specific flavor. If you make this and think it doesn’t taste chili-y enough, you’re probably missing the taste and texture of the masa)

1. Preheat oven to 450°F.
2. Combine
   • water
   • undrained tomatoes
   • drained and rinsed beans (if using)
   • spices
3. In a large pot (no lid is necessary) over medium heat. Stir, and allow to simmer—cut the heat back if it begins to get too bubbly; add water if necessary.
4. In a large bowl, combine all vegetables and toss to coat lightly with olive oil.
5. Spread veggies in a single layer on a lightly greased baking sheet (it’s a real drag if the veggies stick after roasting, so make sure you’ve got a little oil on the veggies and a little oil on the baking surface)
6. Let veggies roast in the oven for 15 minutes while the tomatoes, spices, and water/stock simmer.
7. After 15 minutes, stir and turn the veggies in the oven, and cook for another 15-25 minutes, depending upon how carmelized you’d like your veggies to end up.
8. Once the veggies are roasted to your satisfaction, spoon them into the mixture on the stove top.
9. Stir, and cook over low-medium to medium heat for about 20 minutes.
10. If using masa harina, add to pot during last 8-10 minutes of cooking time and simmer until it reaches desired consistency.