Tag Archives: Beans

Real Good (Vegan) Chili Recipe

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OK, I can honestly say, I’ve finally created the best chili recipe this picky family has ever seen!

I battle with Crohn’s, my son is so picky he makes me look adventurous (which I am not) and my husband eats an only plant-based diet (fancy wording for vegan). So finding, then adapting, a recipe for chili has been a goal of mine. After a few flops, I’ve done it! Here is how:

Shell’s KickAss Chili
serves 8

1 onion (sweet yellow is nice)
1 jalapeño
1 green pepper
1 red pepper
2t garlic
4 cans of beans (I prefer 3 black beans and 1 kidney bean)
15oz tomato sauce
2T chili powder
2t salt
2T pepper
1t Oregano
4 cups of liquid; this can be all water, I use 3 cups water, 1 cup vegetable broth
2T whole wheat flour

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Dice the onion, garlic, all peppers into small pieces. The smaller they are, the more they will disappear into the chili when cooking. (Great way to sneak it in without having to see it but can still benefit from the flavor).
In a large stew pot, sauté the onion and garlic with a touch of water until translucent. About 6 minutes. You can also use a bit of coconut oil if you want.
Add the jalapeño, green and red peppers and continue to cook on medium until all veggies are soft. Another 5-6 minutes.
Rinse the cans of beans thoroughly. The best you rinse, the less gassy they are later. (extremely important if you have Crohn’s or any digestive issues or, you know, a stinky spouse).
Combine all the beans in the pot with the softened veggies. I turn the heat down to low at this point so I don’t burn the beans.
Add in all the spices right on the beans. The chili powder is flexible. 1T is a nice mellow chili, where 3T is a bit spicier. You can also add a bit of cumin at this time (or chipotle) depending on the heat flavor you are seeking.
Add the can of tomato sauce (or purée) and mix well. Then add about 4 cups of liquid. I use mostly water with some veggie broth. Depending on how long you are going to let this simmer, you can adjust the water. If you have all afternoon to let it simmer, 4 cups is perfect. If you are going to rush this, then add much less.
At this point, I crank the heat to high. I make a super simple roux from 2T wheat flour with about 1/4 cup of warm water and mix until its a thick paste. Then I stir the roux into the chili to ensure the final product will be a nice thick hearty chili. Once it boils and bubbles, turn it down to low/simmer.
I cook mine all afternoon on an easy low simmer. I haven’t tried to speed cook this but it could be done. After about 45 minutes, it’s usually ready. I like to really slow cook it because the longer I cook, the more the veggies disappear!

Consider serving this with some delicious Mexican Rice. I modify a great recipe found here By not using any butter when warming the uncooked rice and instead either use coconut oil or just water you can make it vegan.

This chili freezes really well. It is ideal for making tacos and burritos. It’s great as an entree for either lunch or dinner. You could easily top this with tomato, avocado, salsa, whatever you might normally top your Mexican yummies with.

I really hope you can use this recipe to create your own masterpiece. I’d love to hear your take on chili. Even though I found this recipe to be Perfect, I’ll always be experimenting with additional changes.

Have a real good night!

First Real Day of Summer

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School got out yesterday before lunch, which makes today the first real day of summer. Sir Picky is now a fifth-grader! To prepare for an awesome summer, we made a wish list of all the things we want to do. On the list were things like; make salsa, pick berries, learn to store food (like bears). There is also things like; go to the beach, to OMSI, run a race, play frisbee in the park. All in all, about 25 things. Today, we will not be doing any of those things because let’s face it, it’s just the first day. Since I am an at-home mom to an older child, summertime is really when my job becomes full-time.

So today we did some fun things. We started the day with some Wii Fit and called that a workout. Yesterday we had a water fight, but today the weather turned a little cooler so we opted to stay dry. We jumped on our large trampoline. My son had a friend over to “hang out”. We also hit the grocery store. I try to buy organic, as local as possible and healthful but again, 2 out of 3 of us are picky and still eat a small amount of processed junk.

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I know we can improve but here’s the groceries for this week. Not pictured is one small watermelon my son generously dropped onto the kitchen floor or the items I got at the local farm, Thistledown.

Here is a great recipe for black beans. It has a lot of flavor and is perfect with rice or in burritos. I’ve had a hard time getting enough spices in to really get a flavor. So, this recipe calls for quite a bit of spices because I have found you need a healthy amount to get them perfect.

* * * BLACK BEANS * * *

1 can Black Beans, drained and well rinsed
up to 1 can of Rotel (tomatoes with green chilies)
Cumin
Powdered onion
Powdered garlic
Oregano
Paprika
Chili Powder
Cayenne Pepper (optional)

First really wash and drain your black beans. The more you rinse, the easier on your gut. Then add all the juice from the can of Rotel plus as much of the tomatoes and chilies you want. Add some water until the beans are about half covered. Then mix in the spices, adjusting the amounts to your taste. Just about 1/2 to 1 teaspoon of each. I just shake some on, lightly covering the beans with each spice then stir to mix it up. Place on a low heat until warm throughout.

Mr Vegan really loves the Beans Extravaganza from the Engine 2 website. You can find that recipe here. We have done it just as instructed and also made my black beans from the recipe above for a bit more flavor. In fact, if we have extra beans of another variety (navy, pinto, butter, etc) we use those. You can really turn their recipe into your own and it makes enough to freeze. Next time he has this, I’ll try it. Eek!

Enjoy and have a healthful day!