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Vegetarian (vegan) Chili Recipe

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This recipe for Vegetarian (vegan) Chili, by , is from For the Love of Family, Friends and Food Second Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Max Racette

Category:
Category:

Ingredients:  
Ingredients:  
Red kidney or chili beans – 2 cups soaked or 1 large can
Vegetable stock – 4 cups
Ketchup – ½ cup
Dark beer – 1 12 oz. bottle
Onion – 1 large very finely diced
Garlic – 4-6 cloves crushed
Fresh thyme - leaves only
Smoked paprika – 1 tsp
Regular sweet paprika 1 tbsp
Sea salt & ground black pepper
Ground cumin – 1 tbsp
Dried oregano – 1 tbsp
Assorted dried chillies: pasilla nigra, ancho, guajillo etc. You will need 2-3 tbsp but your taste will dictate. **You can use prepared chili powder from the store but it ain’t the same**
Chipotles in adobo sauce or you can use bottled chipotle hot sauce made by Tabasco ©
Crushed tomatoes – 1 large can
Light oil ( grape-seed, canola etc.) - 2 tbsp

Directions:
Directions:
Note: If using dried beans, soak and prepare them per instructions. Add them ½ cooked when called for. Remove seeds and stems from chillies and grind to a fine powder. Heat large saucepan adding oil. Sweat onions and garlic until soft. Do Not Brown! Add ½ tsp salt, ground pepper, oregano, cumin, paprika & 2 tbsp chili powder. Add 1 mashed chipotle or 1 tsp chipotle hot sauce Add tomatoes, ketchup, and 3 cups stock. Bring to a boil and reduce. Simmer 30 minutes. Correct seasoning adding more salt or chili or whatever you think is needed. Drain and add half cooked beans along with the beer. Cook gently until tender. Alternatively, add canned beans and beer cooking gently until heated through. Taste frequently adjusting flavour and heat to suit your taste!

Texas Chili: The Bean Free Option for Carnivores
Exchange beans for 1 ½ lbs cubed beef chuck or lean stewing beef. Sautι onions with smoky bacon instead of oil. In a separate pan brown beef in bacon fat then deglaze with some beer adding this to the onions and spices. Use veal or chicken stock. Everything else is the same except the beef must be braised for 1 ½ - 2 hours so that it is tender. Make sure you have extra stock on hand if the chili reduces too much.

Preparation Time:
Preparation Time:
4 hours
Personal Notes:
Personal Notes:
This is a rich, dark, somewhat hot and smoky chili great on cold winter days or as a side at a BBQ. It is best when prepared a day in advance but is very good now. Serve over rice or with cornbread accompanied by a fresh green salad or a grilled salad. NB: Consider a fresh salsa too.

 

 

 

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