This is the recipe I used for the chili cook-off. I’ve spent many weeks working on this recipe and this is the final result. The list of ingredients is long, but once you make it, it’s not that daunting. The final product is SO worth it! It makes a full crock pot full, so it’s perfect for those football games with friends. Even my non-plant based husband has been eating it! I hope you love it!
CHILI COOK OFF CHILI:
In a pan, saute the following using vegetable broth instead of oil:
1 Medium onion – diced
1 Red pepper – diced
1 Green pepper – diced
1 Yellow or orange pepper – diced
1 Jalapeno diced (wear plastic gloves when dicing the chilis)
1 New Mexico chili – diced (can omit or use half if you don’t like it hot)
3-4 cloves of garlic – diced
In a very large bowl, stir together:
2 cans of unsalted black beans, drained (or 30 oz made from dry beans)
1 can of kidney beans, drained (or 15 oz made from dry)
1 can of pinto beans drained. Mash lightly with a fork to mush (or 15 oz made from dry)
1 (15 oz) can of fire roasted, diced tomatoes
1 (15 oz) can of tomato sauce
1 (6 oz) can of tomato paste (salt free if available)
1/3 cup of sun dried tomatoes (diced)
½ Cup of bulgur, uncooked (or 8 oz. of tempeh crumbled)
4 Cups of non-beef beef broth
1 Tablespoon of vegetable broth paste from the jar without any water (Better Than Bouillon brand)
½ Cup of non-chicken chicken broth
1 Dried chipotle chili – with seeds removed and roughly diced (wear gloves)(or 1 teaspoon of chipotle pepper powder)
2 Tablespoons vegan Worcestershire sauce
In a bowl mix:
2 Tablespoons homemade chili powder (or use Fiesta brand extra fancy chili powder if available)
2 Tablespoons of masa flour
1 Tablespoon cacao powder (can use cocoa powder if you don’t have cacao powder)
1 Teaspoon smoked paprika
1 Teaspoon garlic powder
1 Teaspoon cumin
¼ Teaspoon celery seeds
Mix all ingredients above to a slow cooker and slow cook for 3-4 hours or until thick and bulgur is no longer crunchy. The longer the better. It’s even better the next day. Makes one big crock pot of chili that will easily feed 6-8 people. Leftovers can be frozen.
Delicious with cornbread.
Cornbread:
1 Flax egg (1 Tablespoon flax seed + 1-1/2 Tablespoon water)
1-1/2 Cups of non-dairy milk (I like Oatly brand nonfat)
1 Tablespoon apple cider vinegar
2 Cups of cornmeal
3/4 Cup of all purpose flour (or whole wheat pastry flour)
1 Tablespoon baking powder
1/8 Teaspoon baking soda
1 Teaspoon salt
1/3 Cup maple syrup
1) Prehead oven to 350 degrees Fahrenheit
2) Make flax egg and set aside
3) In a bowl combine the nondairy milk and apple cider vinegar to make “buttermilk” mix and set aside.
4) Add all dry ingredients into a bowl and mix to combine
5) Stir in flax “egg”, “buttermilk” and maple syrup just until blended.
Bake in an ungreased cast iron skillet (9 or 10 inch) pan or use a muffin pan with paper liners.
For muffins bake for 20-23 minutes, until toothpick inserted comes out clean
For cast iron pan, bake for 25-30 minutes, until toothpick inserted comes out clean
Homemade Chili Powder:
3 dried Chili Pasilla
3 dried Chili Ancho
3 dried Chili Cascavel (Guajillo)
6 dried Chile Puya
WEAR GLOVES.
Open chilies and remove seeds and dried veins. Cut with a scissors or tear into about 1-inch pieces. If you use scissors, be sure to wash them after.
On medium heat, roast in a skillet with no oil. Watch carefully. Once they start becoming very fragrant or smoke they are done.
DO NOT BREATHE IN THE FUMES.
Immediately remove from heat. Let cool.
Grind in a food processor first until smaller pieces.
Then grind in a spice grinder.
Sift into a container and store in an airtight jar for up to 6 months.
Recipe can be doubled or tripled. Makes about 7 Tablespoons of chili powder.
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