vegan chili has always been something i adore particularly in the cold winter months, but for some reason have never actually tried making from scratch. i'm not sure if i perceived it as being too complicated or hard to master, but after trying this really simple recipe, i'm regretting all these winters i have spent without it! it's simple and takes about 30 minutes from start to finish...and it is so filling and delicious. it's the kind of hearty food that warms you up from the inside.

corn bread waffles:

1 3/4 cups all-purpose flour
1 1/4 cups yellow cornmeal
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon salt
2 cups milk
3 tablespoons vegetable oil
2 large eggs

preheat waffle iron according to manufacturer’s instructions.
in a large bowl, combine flour, cornmeal, baking powder, sugar, and salt. add milk, oil, and eggs, stirring until smooth. pour batter onto hot waffle iron, and bake, in batches, according to manufacturer’s instructions. set aside and keep warm.

best easy veggie chili in the world

1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
salt and ground pepper
2 zucchini (about 1 pound total), halved lengthwise and thinly sliced crosswise (no need to peel them)
2 carrots, thinly sliced
2 tablespoon chili powder
2 teaspoon ground cumin
2 cans (19 ounces each) black beans, rinsed and drained
1 can (28 ounces) crushed tomatoes
1 package (10 ounces) frozen corn kernels, thawed
about 1 cup dry TVP - textured vegetable protein (optional)

in a large heavy pot, heat oil over medium-high. add onion and garlic; season with salt and pepper. cook until they beginning to soften, stirring occasionally (about 4 minutes).
add zucchini, carrots, chili powder, and cumin. cook until carrots are crisp-tender (about 6 to 8 minutes). add beans, tomatoes, corn, TVP and 1 cup water. simmer until slightly thickened and carrots and TVP are soft, (about 8 to 10 minutes more).

scoop chili on top of the waffles and garnish with your choice of toppings!