Thursday, January 26, 2017

Chili Cook-off 2017 - Part #2 The Vegan Chili

Part #2 of the Chili-Cookoff is the Vegan entry.  Honestly, the other chili recipe is all meat so I have to balance things out a little bit.   This recipe came out quite nicely.  It's a mixture of a couple standard recipes I work with and I'm pretty happy with it.

Andy's Vegan Chili 2017

Ingredients

·         ¼ c. oil
·         4 onions, chopped fine
·         2 red bell peppers, chopped fine
·         12 oz. veggie ‘meat’ crumble or veggie breakfast sausage, broken up
·         Dash or two of Maggie seasoning
·         8 oz. mushrooms, chopped fine
·         8 cloves of garlic, chopped fine
·         ¼ c. instant espresso powder
·         ¼ c. chili powder
·         1 Tb. Chipotle chili powder
·         ¼ c. Ground cumin
·         2 Tb. Ground coriander
·         1 Tb. Cocoa powder
·         1 tsp. cinnamon
·         1 Tb. smoked paprika
·         ¼ c. Oregano
·         2 Tb. Honey
·         3 Tb Brown Sugar
·         1 25oz. box Pomi, chopped tomatoes
·         2 15oz. cans, kidney beans
·         2 15oz. cans, black beans
·         2-4 c. vegetable stock

Directions 

1.     In large pot, sauté onions, peppers, veggie meat over medium heat for 5 minutes.
2.     Add mushrooms, sauté for 5 minutes.
3.     Add garlic and Maggie seasoning, sauté for 2 minutes.
4.     Mix in espresso powder, chili powders, cumin, coriander, cocoa, cinnamon, smoked paprika and oregano.  Cook for 1 minute.
5.     Add honey, brown sugar and tomatoes.  Bring to simmer.  Reduce heat to medium low and cover 30 minutes.

6.     Add beans and stock to cover.  You should not have more liquid than the top of the beans.  Increase heat to bring to a simmer.  Reduce heat to medium-low and cover for 30 minutes.

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