Meatless Monday: Chili Cook-off Time!
I’m pretty sure it’s been freezing everywhere this past weekend, as I see status updates about snow storms and gardens freezing over. Having lived in Los Angeles for the last five years where it doesn’t really get that cold, I’m not adjusting well to the weather in Texas. We actually have seasons here, so it was too hot for me in the summer and now it is too cold. I’m not a fan of either extreme, I love me some mid-70s! So to help adjust I’ll be having lots of soup and one of my favorite colder weather dishes: chili.
My boyfriend wants to enter the Vegetarian Chili Cook-off this year, so it was his idea to make chili last night. But I ended up making it while he made the cornbread muffins. I like my chili to have lots of vegetables, which is what you’ll find in the Blissful Two Bean Harvest Chili (pg 193) in Blissful Bites, but J wanted this to be “Texas” chili. Very meaty basically, with no veggies or beans. So we compromised and found a happy medium. This chili is really good! He probably won’t use this for the contest since it isn’t meaty enough to be a “Texas” chili, but I quite enjoyed it with his delicious cornbread muffins.
Sort of Texas Chili
Oil for pan
1 cup sweet onion diced
2 cups bell pepper small dice (mix of green and red)
1-2 tablespoons garlic minced
2 teaspoons oregano
2 teaspoons cumin
2 teaspoons chili powder
2 teaspoons coriander
1-2 jalapenos seeds removed and minced (we used one and it wasn’t spicy at all)
1 (14 ounce) can fire-roasted tomatoes
1 (14 ounce) can pinto beans drained and washed
2 cups Gardein beefless tips chopped
1 cup vegan dark beer
1 teaspoon liquid smoke
1 tablespoon spicy bbq sauce
1 tablespoon spicy mustard
1 tablespoon cocoa powder
1-2 large dried ancho chiles
Veggie broth as needed
1 tablespoon corn meal
Salt and black pepper, to taste
In a medium stockpot heat up a small amount of oil and add onions peppers and garlic with a pinch of salt. Saute for a few minutes then stir in the spices. Add a touch of veggie broth if veggies start to stick. Stir in the rest of ingredients except the last three. Bring up to a boil then simmer with the lid on for 20 minutes stirring occasionally. Add broth as needed.
If you like your chili more chunky and less liquidy (like we do!) you’ll want to add the corn meal then cook the chili with the lid off to get your desired consistency. Add salt and pepper to taste and stir frequently.
I topped mine with some vegan sour cream and fresh avocado. You could also do fresh jalapenos Daiya cheese or Frito chips on top. Yum!