vegan chili

All posts tagged vegan chili

Black Bean & Garbanzo Chili (Vegan & GF)

Published February 5, 2014 by Vegan Derby Cat Party

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I was hungry and happened upon new vegan blogger Hayley’s Chili recipe at just the right moment. It made a great inspiration for this tasty chili. I liked her chocolatey ingredient, but swapped regular cocoa powder for raw cacao since it was going to get cooked anyway (/I’m running low / it’s expensive / I order it on Amazon). I made some cheezy beer batter cornbread (recipe below) to go with it, and served it over kale and brown rice as a bowl. I think the leftovers will be great tomorrow over some pasta, sprinkled with nutritional yeast, for an easy chili mac!

I was originally going to call this Cuban Chili, but I found out [after google searching] that that is apparently another name for Picadillo?! Weird. Picadillo is SO not like chili. (You can check out my vegan picadillo recipes here and here!)

Black Bean & Garbanzo Chili (Vegan)

2 tbsp. olive oil (I used coconut here like Hayley’s recipe, but I prefer olive, up to you!)
1 large onion, chopped
1 green pepper, chopped
3 medium carrots, chopped finely
5 cloves garlic, minced
1/4 c. dry sundried tomatoes, soaked in water for 10 minutes, (or use the oil packed ones) drained, and chopped
1 14.5 oz can diced tomatoes
1 6 oz can tomato paste
2  cans black beans, one rinsed and drained, and one can, liquid and all
1  can garbanzos, rinsed and drained
1/2 c. of frozen corn
2 c. vegetable broth
2 tbsp. cocoa powder
3 tbsp. chili powder
1 tbsp. ground chipotle pepper, optional (in the bulk spices at Whole Foods)
2 tbsp. brown sugar (I used 1 tbsp. brown sugar and 1 tbsp. agave because I ran out of the former)
1 tsp. cumin
cayenne pepper to taste
~ 1 1/2 tsp. salt, to taste

Directions:

1. Heat oil in a large pot to medium. Add in onions, peppers, and carrots as you chop, and cook until soft, about 7-10 minutes. Add garlic and cook an extra minute.

2. Add all other ingredients and bring up to a boil. Drop heat to low-medium and simmer for 1-2 hours.

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So I was trying to figure out how to make some cornbread to go with the chili, using the contents of my pantry, and decided to take a stab at a gluten free beer bread. It wasn’t until I sat down to write it that I realized my obvious mistake. I used regular beer. I’ll have to give this one another try with gluten free beer, and see how it goes, but in case you’re interested, here’s what I did! (You can always use my Perfect Cornbread recipe, if you prefer!)

Cheezy Beer Batter Corn Bread (Gluten-Free if you use gf beer!)

1 c. cornmeal
2 c. all purpose gluten free flour (I used Trader Joe’s brand)
2 tbsp. sugar, optional (brown if you have it!)
1/4 c. nutritional yeast (nooch)
1 tbsp. baking powder
1 tsp. salt
few grinds of black pepper
1 can/bottle of gluten-free beer

Directions:

Preheat oven to 375*F and grease a loaf pan.

1. In a large mixing bowl combine cornmeal, flour, sugar, nooch, baking powder, salt and pepper. Pour beer into dry mix, and stir until combined. The batter will look liquidy.

2. Pour into prepared loaf pan. Bake for 40 minutes, or until cake tester inserted into center comes out clean.

3. Let it rest in the pan for about 5 minutes, and then turn out to slice.

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Angelica Home Kitchen’s Three Bean Chili w/ Seitan

Published September 18, 2011 by Vegan Derby Cat Party

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Next on my list of things to try from the Angelica Kitchen cookbook was the Three Bean Chili w/Seitan, pg. 98. Black beans, kidney beans, green lentils and seitan give the chili its variety of flavors and protein punch. Dried ancho pepper, chipotle peppers (I put in 3 instead of just two, and left the seeds in for extra heat) and sun-dried tomatoes make up the base of the sauce without any chili powder at all. At the restaurant, they serve it with a huge piece of the Southern-Style Cornbread, pg. 158, so I made sure to cook a batch in a skillet while it simmered away. I ended up using all of the cooking water from the beans for the chili and it was still pretty thick, so I simmered it covered for almost all of the time. I thought it could use a little sweetness, and added about a teaspoon of tomato paste, but I could have used more. Once served, the sweetness of the cornbread provided a nice contrast.

3 kinds of legumes, ready to boil & soak

sun-dried tomatoes & chiles getting hydrated

I used about 1/4 - 1/3 of this double batch of seitan i made a couple of days ahead

ground to the perfect consistency

simmer begin

cornbread makes everything better!

all. together. now!

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