This is a slight twist on Stef’s Family Secret Chili. Soooo tasty! Top it with gucamole and green onions or plain soy yogurt mixed with lime juice.
1 package Boca crumbles
1 onion diced
3 15 oz cans whole tomatoes (break up with hands)
2 15 oz cans tomato sauce
1 heaping TBL vegan Worcestershire sauce
1 TBL chili powder (we used unsalted)
1 TBL chipotle chili powder
1 heaping tsp oregano
1/4 tsp black pepper
3-6 bay leaves
1 15 oz can black beans
1 15 oz can kidney beans
1 15 oz can pinto beans
1 15 oz can white beans
Oh yeah, this.
Bake small Yukon potatoes at 400 for about 40 minutes (longer if they’re a bit larger). Let the potatoes sit in the oven for 5-10 minutes, then slice open and mash with Earth Balance, salt, and pepper. Top with family-secret chili, pepper-jack Daiya, and green onions.
We saw this recipe for crockpot lima beans and having neither dried lima beans, nor a crockpot, here is our somewhat related recipe for two-pea, two-bean vegan chili. The smoked paprika really makes it special.
1 can each, drained: kidney, white beans, pigeon peas
1-1.5 cups fresh peas
1 tsp olive oil
1 onion, diced
2 jalapeno peppers, diced
2 cloves garlic, minced
1.5 c faux beef broth
14 oz crushed tomatoes
2 TBL tomato paste
1 tsp cumin
2 tsp chili powder
2 tsp smoked paprika
1/2 tsp onion powder
1 tsp cayenne
¼ c. diced pineapple
salt and pepper
In a dutch oven, heat olive oil and sauté onion, jalapeno, and garlic. Season with salt and pepper and saute until onions become translucent, 5-7 minutes. Add spices and pineapple. Saute 2 more minutes. Add tomatoes and kidney, white beans, and pigeon peas. Add broth and bring to a boil. Cover and cook on medium low for 30-40 minutes. Uncover and add fresh green peas. Cook on low for additional 20 minutes uncovered.
Serve with cooked greens (we had a combination of kale, turnip greens, and collards cooked with garlic, salt, pepper, and Earth Balance).
1 28 oz can diced tomatoes
1 16 oz can refried black beans
1 16 oz can pintos (do not drain)
2 soy chorizo (TJ’s brand)
1 7 oz chipotle peppers in adobo sauce
4 cloves garlic
1 white onion
1 red pepper
cumin, oregano, salt and pepper
red chili flakes
In a large (stock) pot, on medium heat, saute onions and spices, add garlic and stir well. Next, saute crumbled soy chorizo (or other slausage) until browned. Add in tomatoes and then the beans. Cook over medium-low heat, stirring often, with lid cracked. After about 45 minutes, check the consistency. If you prefer the chili thicker, remove the lid and cook for an additional 20-30 minutes (or longer) on low. Remove the chipotle peppers before serving or storing.
Tonight, we served the chili with rosemary mashed potatoes and a swiss chard salad.
Saute tofu in chili oil
Cook noodles and drain
Combine vinegar, peanut butter, tamarind, chili oil and soy sauce in a bowl
Saute onions and garlic
Add in vegetables and sauce mixture
Add tofu and noodles
Cook for 5-7 minutes
I should have taken a picture, but I didn’t have my camera at S’s last night. So imagine a beautiful shell, stuffed with fresh greens, black bean chili, peach salsa and cheese.
Spicy as eff chili:
2 homemade (or not) veggie burgers, crumbled. (S makes hers with TVP.)
1 can of black beans, drained
1/2 red onion chopped
3 cloves garlic, minced
2 tablespoons Creole seasoning
2 jalapenos, chopped and some juice
1/2 can of leftover tomato sauce
Saute veggie burgers in some olive oil until browned. Add in onion, garlic and seasonings. Stir frequently. Add in black beans, jalapenos and tomato sauce. Continue stiring and bring to a slow boil. Lower heat and cover slightly, let cook for awhile. It should be nice and thick.
Chipotle tortillas from TJ’s
Place in baking dish, or “mold,” we use a casserole dish and a lot of aluminum foil to make it small enough. Bake at 350-375 for 10-15 minutes, until crispy.
Several handfuls of fresh kale and rainbow chard
3/4 cup green onions chopped
1/2 cup small yellow tomatoes
Peach salsa: Wholefoods
Cheese: sharp white cheddar