Hi! This week’s recipe is chili; as usual, any feedback is welcome. Enjoy!
Ingredients
- 1 medium onion, chopped
- 1 teaspoon ground cumin
- 2 stalks celery, chopped
- 2 green bell peppers, chopped
- 2 jalapeno peppers, chopped
- 3 cloves garlic, chopped
- 2 (4 ounce) cans chopped green chile peppers, drained
- 2 packages impossible *eef (24oz of protein)
- 3 cans whole peeled tomatoes, crushed (28 ounces total)
- ¼ cup chili powder
- 1 can kidney beans, drained
- 1 can garbanzo beans, drained
- 1 can black beans
- 1 can whole kernel corn
- (optional) 1 Whole avocado and 1 handful of chopped cilantro
Instructions
- Heat a Dutch oven on medium heat, add oil, and cook the impossible *eef until the protein is caramelized.
- Add onion Cook and stir until onion is translucent; stir in celery, green bell peppers, jalapeños, garlic, cumin, and chili powder; cook till fragrant.
- Add green chili peppers, tomatoes, and chili powder. Stir in kidney beans, garbanzo beans, and black beans; season with black pepper and salt to taste. Then bring to a boil, reduce heat to low, and simmer for 50 minutes.
- Add corn and cook for an additional 5-10min
- Finish with avocado and cilantro (optional). Serve with cornbread, tortilla chips, rice etc (optional). All done, enjoy!
I like to add half the onions last so they stay crisp.
The trick is to undercook the onions
“undercook the onions” this is wrong thought, mods ban this person.Everyone will get to know each other in the pot
Man, people on here don’t watch The Office i guess
savages
If ‘appreciating texture variation and a broader flavor profile’ is the new struggle session, I’m all for it.
Green bell pepper in chili gang.
whole lotta unripened peppers shiz
If the Impossible is too expensive, I found Bon’s Red Mill TVP works pretty well in a vegan chili. If you are going heavy on the beans(as you should), it mostly becomes background texture and you barely notice the somewhat spongy TVP taste.
Veggie chili goes hard as hell. Especially when you have a thin-bottomed pot that burns easyand gets you some crispy bits
Unintentional burning and crisping is underrated
this person maillards
I love doing chili in a slow cooker, throw everything together in the morning and put it on low, it’ll be ready by dinner. Chili is one of those things that’s better the longer it cooks, and better the next day. A few other ingredients that I love to add:
- chipotles in adobo sauce (get rid of the seeds if you want less heat, but these will make it spicier regardless)
- chocolate (I just throw in some chocolate chips, a little sugar doesn’t hurt things)
- MSG (great way to add some more umami, especially if you’re going vegan. Just be careful not to overdo it)
Fournd, love it
