Though black eyed peas are considered a lucky food to cook and eat on New Years Day, I think any bean will do since what is needed is really about wholesome, fiber-rich and vegetable laden foods, right?
Right. So try this vegan kidney and pinto bean chili stuffed full of vegetables like carrots, mushrooms, zucchini and spinach. If you don’t have dried chipotles you can substitute chipotles in adobo, for a smokier & spicier chilli double them.
Heavy on the Veggie Chili(serves 8-10)
Cover the kidney beans with water and soak overnight. Discard the water and cover with 8 cups of cold water and the bay leaf. Bring to a simmer and simmer for 45 minutes. Stir and add a teaspoon of salt. Continue cooking until the beans are just al dente. Discard bay leaf but reserve beans and liquid.
Heat a large pot over medium heat and add olive oil. Add the onion and sauté for 3 minutes then add carrot and continue cooking for another 5 minutes before adding the zucchini and mushrooms (you can time this so you chop as you go to save time). Boil a cup of water and soak the chipotle pepper for 10 minutes while the veggies cook. Remove the seeds and finely chop. Add to the veggies along with the cumin, garlic and a half teaspoon of salt. Continue cooking, stirring for 3 more minutes. Now add the whole tomatoes and break them up with a spoon. Drain the cooked beans to measure how much bean water you have, you will want at least 2 cups so supplement with water if desired. Add the both kinds of the beans and the bean liquid. Bring all to a simmer and simmer for as much time as you have - at least 30 minutes. Taste and season as you go. If you simmer for longer you may need to add liquid a 1/2 cup at a time.
Fifteen minutes before you are ready to serve, stir in the frozen spinach and allow to heat and wilt through. Taste and add salt as necessary. Stir in parsley. Serve hot. (Though it is even better in a day or so and does freeze well.)