Tuesday, January 20, 2015

Chili sans Carne (Vegan)

This is another of Lindsay Nixon's recipes from The Happy Herbivore Cookbook. Arielle and I have been craving chili, but no one makes it without meat. Arielle said the seasonings are "perfect" in this one.

Ingredients1 small onion, diced
1 28 oz can of diced tomatoes with juices
2 T chili powder, or to taste
1 tsp ground cumin
1 tsp dried oregano
1 tsp granulated garlic powder
1 15 oz can kidney beans, drained and rinsed*
1 15 oz can pinto beans, drained and rinsed*
1 C frozen yellow corn
1 T ketchup
1 T prepared yellow mustard
1 tsp pure maple syrup
1 tsp mild curry powder
1 T vegan Worcestershire sauce
1 1/2 C TVP or TSP**
2 C no-beef broth (or broth)
salt, to taste
pepper, to taste
cayenne powder, to taste
hot sauce, to taste

*I used a combination of 4 cups of pre-cooked dried beans
**I think you could skip this - I had some morning glory TVP meal starters and used that


I threw it all in my instant pot on the "slow cook" mode and let it cook all day.

Line a medium pot with a thin layer of water.

Add onion and cook over med heat until translucent - about 3 minutes

Add tomatoes with their juices, chili powder, cumin, oregano, and garlic. Bring to a boil.

Reduce heat to low, cover, and simmer for 30 - 45 minutes, until the liquid has reduced slightly.

Add beans, corn, ketchup, mustard, maple syrup, curry and Worcestershire Sauce, stirring to combine.

Cover and turn off heat, but leave on the warm stove.

Prepare broth.  Combine TVP with broth, add to chili, stirring to combine.

Set aside uncovered for 10 minutes.

Give it a good stir, then add salt and pepper.

Add cayenne powder or hot sauce if desired, then serve.

These directions seem a bit involved - but maybe it would make this yummy chili taste even better if I did it this way. I like the crock pot. LOL  This was great over baked tortilla chips with nutritional yeast on top.