RECIPE: Pat's Black-Bean Chili-non-Carne (Vegan)

[Guest guest]

Thinking of hearty dishes . . .

 

I always hesitate to offer a chilli recipie to a group which includes Americans

-

you are so much closer to the culture that produced the original than am I. I

have been meaning however to post this one - thought I had but . . .

 

Okay, here it is - no great surprises here, but we love it ;=) Obviously you

will

adjust the seasonings and garlic to taste. Some may prefer to skip the oil and

'sauté' in a little stock. Lacto vegetarians can, obviously, use the non-vegan

equivalents of the 'dairy-type' ingredients.

 

PAT'S BLACK-BEAN CHILLI NON CARNE (Vegan)

 

1 Tbsp or less olive oil

1 large onion, chopped

3 cloves of garlic, chopped

1 cup or more chopped mushrooms

1 cup reconstituted tvp OR equal amount crumbled tofu

3 Tbsp tomato paste

3 Tbsp ground cummin

1 or 2 tsp cayenne or more to taste

1 tsp ground turmeric

1 tsp paprika (for taste and colour)

(for the previous four seasonings you can use commercial Mexican Chilli

Seasoning, but it's not the way we make it)

1 Tbsp dried oregano

1 large can tomatoes, chopped, with juice

2 stalks celery, finely sliced

1 large green bell pepper (capsicum), cut in chunks

1 large red bell pepper (capsicum), cut in chunks

1 medium carrot, finely grated

2 cups cooked black turtle beans

1 Tbsp Marmite or Vegemite (optional)

salt and pepper to taste

Also, about 1/2 cup finely chopped cilantro (coriander leaves) and a couple of

coarsely chopped tomatoes to be added 10 minutes before serving.

 

In a large pot put the oil and onions, sauté until soft and starting to brown,

add

the garlic, the TVP or tofu, and the mushrooms and stir until they all brown

together a little. Add the tomato paste and stir around to coat the mixture then

add the spices, stirring well again, then the tomatoes and the rest of the

vegetables and the beans. Bring to a boil and stir in the Marmite. Cook for

something like 45 minutes over low heat. You may need to add a little water,

tomato juice or stock from time to time to keep to your wished-for consistency.

 

If you want to eat the chilli non carne now, add the fresh tomatoes and the

fresh cilantro, stir and cook for another ten minutes. Adjust seasoning and

serve with rice or brown bread and whatever garnishes you like with your

chilli - avocado, vegan sour creme, chopped green onions, chopped fresh

chillies, grated vegan cheeze, corn chips, etc.

 

If you want to eat this later, cool and refrigerate (it's always better for

sitting for

a few hours). When you are ready to eat, bring it to the boil, add the tomatoes

and cilantro and turn the heat down to simmer for 10 minutes. Adjust

seasonings and serve as above.

 

I hope I haven't left anything out of this one! Sometimes we add a small can of

sweet corn niblets and sometimes some finely chopped zucchini (courgettes),

but this is the basic recipe and one I prefer for its clean taste and bright

colour.

 

I find this freezes rather well, despite the fact that the bell peppers/capsicum

tend to go softish. (You can always add a little fresh chopped bell pepper/

capsicum after defrosting along with, yes again, some fresh chopped tomato

and simmer for a few minutes. Doing this snaps up the flavour and texture.)

 

Best, Pat (veggiehound)

 

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