Chili (SF)

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Chili (Vegan)

From Wikibooks, the open-content textbooks collection

http://en.wikibooks.org/wiki/Cookbook:Chili_%28Vegan%29

 

 

This is a kind of Chili that needs no meat (and uses no ersatz

meat). Many variations are possible; the recipe is very flexible.

The molasses gives this chili a somewhat Louisiana flavor.

 

 

2 cans red kidney beans

1 can black beans

1 can navy beans

1 can corn kernels

1 can tomato paste

1 medium tomato, chopped (canned diced tomato works too)

2 fresh jalapenos

(-OR- your favorite chili pepper works too; more if you like it

really hot)

1 green bell pepper (capsicum), chopped

1 red -OR- yellow bell pepper (capsicum), chopped

2 medium onions, chopped

4 medium cloves of garlic, chopped or crushed

2 tsp chili powder

large pinch salt (to taste; not needed)

pinch of oregano

2 tsp olive oil (-OR- any other kind of vegetable oil)

50 ml (2 2/3 tbsp) molasses (treacle)

chili garlic sauce (optional)

 

 

In a large pot, heat the olive oil with a few drops of water. When

the water starts sizzling, add the onions and garlic. Stir until the

onions are soft (optionally until they are slightly brown). Add the

chili peppers and fry for a few more seconds. Add the tomato paste

and tomato, and the chili powder, salt, and oregano. Stir a few

times then let boil and simmer.

 

Wash the slime from the cans off the beans. Add the beans and corn.

Add the molasses. Taste the chili; if it needs more seasoning, add

it now (perhaps with the exception of salt, as people can add this

at the table). It is probably better not to add more jalapeños at

this point, but if the chili is not spicy enough, some chili sauce

or chili garlic sauce can be added. Let the pot simmer, covered, for

at least 30 minutes - longer will distribute the flavor better. If

the chili is too thick, add a little water; if it's too thin,

uncover the pot.

 

Add the bell peppers, stir, and simmer for a minute or two (peppers

should stay crunchy). Serve with bread; makes about 8 bowls, which

are very filling. Keeps well, perhaps even better the second day.

 

Cook's Note: In making this recipe, when I got to the boil part,

there was no liquid in the pot to boil. I added two cups of

vegetable broth, which seemed to work well, but next time I'll try a

large can of diced tomatoes.