Quick Vegan Chili
Posted by ataraktos on 2009-09-12
- 6large cloves of garlic, minced (yes, really, 6!)
- ~2 tbsp oil
- 3 tbsp chili powder
- 1 tbsp oregano
- 1/2 tbsp cumin
- 1/2 tsp red pepper
- 1/2 tsp red pepper flakes
- 1 tbsp cocoa or 1 ounce unsweetened baking chocolate
- 1 tbsp onion powder
- 1 28-ounce can of tomatoes (with liquid)
- 3 14 or 15-ounce cans of beans, drained and rinsed well
- 1/4 cup soy sauce
- 1 1/2 cups TVP or 1 block of tofu, frozen, thawed, pressed and diced or a 4th can of beans or a similar amount of Soy Curls (just find some more vegan protein, ok? =)
- 3 - 4 1/2 cups water (depending on your protein (more for the dehydrated stuff) and how thick you want your chili)
- Optionally, use 1/2 cup strong coffee for 1/2 cup of the water
- 2-3 tbsp corn meal
- In a large stock pot, saute garlic in oil for about 5 minutes.
- In a dry, non-stick skillet, toast spices over medium-high heat, stirring frequently, until fragrant. (Optional.)
- Add tomatoes and spices to garlic.
- Rinse out tomato can, adding water to the pot.
- Add your protein and beans.
- Bring to a boil and simmer for about 30 minutes. (Cooking times may vary depending on your beans, and protein.)
- Add soy sauce about half-way through simmering time.
- In the last 5 minutes of cooking, stir in corn meal.
- Serve with crackers or pasta for chili-mac.
- I've started to use dried beans in this chili. 1/3 to 1/2 cup of dried beans, when cooked, is equal to a can of beans. So I would use approximately 1 1/2 cups dried beans for this recipe.
- I also like lentils as one of my beans - a good 5 hour soak in warm water, and lentils will cook in 20-30 minutes. Put them in early. (Sometimes, if using canned beans, I don't put them in for the whole cooking time because they are already cooked.)
- Do most people add cream cheese or sour cream to their chili? I add a dollop of whatever Tofutti we have in the 'fridge.
- This is a combination of Bryanna Clark Grogan's 30 Minute Chili and VegNew's Chocolate Chili, with my own adjustments.