Vegan Chili

This wonderful crisp fall weather has me hankering for some mean chili. I think this hits just the right spot! 

There’s a good solid heat that still lets the beautiful marriage of ingredients to shine.

For me chili is really a celebration of the pepper; and I chose to use many different forms of it in order to build the unique flavor profile that is the result. I know this particular recipe is pretty intense in the ingredient list, but I do think it will be the best vegi chili you’ve ever had.

As far as the ingredients are concerned, feel free to mess around with them a bit. Like for example, if you don’t have the varieties of peppers or powders, just use whatever you can get – just keep the ratios the same and you should have a fantastic chili.

I chose to display this particular dish on a cheese crustini with a basil leaf garnish. However, I’d say that serving it hot in a bowl with some Mexican or cheddar cheese would be the most common. The fat content of cheese cuts through the spiciness and provides relief if it’s too spicy for your liking. You can also enjoy this irresponsibly with a few beers (of which I highly suggest).

This also serves as a great basis for some huevos rancheros. Just heat up the beans and put in a bowl. Top with some onions, salsa, avocado, sunny side up egg, and cilantro or parsley. Extra points for some melted Oaxaca cheese on top of all of this!

Ingredients:

4 Tablespoons coconut oil

6 crimini mushrooms (sliced

6 shiitake mushrooms (sliced and destemmed)

4 medium onion (diced)

3 stalk celery (diced)

2 carrots (diced)

1 roasted red pepper (diced)

1 roasted publano pepper (diced)

1 pickled Anaheim pepper (diced)

4 cloves garlic (sliced)

4 tsp sriracha sauce

2 tsp mustard

2 dried Serrano chiles (chopped)

2 bay leaves

2 Tablespoons dark chili powder

3 Tablespoons cumin

1 teaspoon coriander (ground)

2 tsp smoked sweet paprika

1 tsp hot paprika

2 Tablespoons dried pequin peppers (chopped)

1 tsp cayenne

1 beer (lager)

2 tsp capers

1 Tablespoon balsamic vinegar

1 can pinto beans (drained and rinsed)

1 can black beans (drained and rinsed)

1 can kidney beans (drained and rinsed)

4 cups tomato herb sauce

1 med can tomato puree or whole tomato

2 tsp oregano (dry)

½ tsp basil (dry)

Directions:

1. Heat up a large pot to medium heat.
2. Put your coconut oil in the pot and allow to heat up (about 30 seconds). Add mushrooms.
3. Allow mushrooms to brown. Stir occasionally to ensure even browning on product. They should be ready when they look like the picture below.

1. Once mushrooms have browned, add the following: onion, celery, carrot, peppers, and garlic. Reduce to medium/low heat. Cook until onions become translucent.
2. Add your spices: sriracha, mustard, serranos, bay leaves, dark chili powder, cumin, coriander, smoked paprika, hot paprika, pequin peppers, and cayenne. Allow to absorb into the oil/liquid. Stir occasionally.
3. Once incorporated fully, add vinegar, capers, and beer. Allow to simmer and reduce. You’re ready to move to the next step once it looks like the picture below.

1. Add your beans and tomato sauces. Allow to simmer for 1-2 hours.
2. Finish with herbs before serving. Use fresh if you can (preferably).