Thursday, October 27, 2011

Vegan Staple: Chili

I read once that there are as many vegan chili recipes as there are vegans. I'm sure that's true; I wanted chili the other day and looking through a few of my cookbooks alone I probably had 15 or 20 at my disposal. None of them suited my tastes however; I wanted the chili I used to make in the good ol' omnivore days, hearty and sweet with just  touch of chili.

Problem: where in heck did I used to cook the recipe out of? Scoured a couple more cookbooks and found it: People's Choice Chili from The Complete Canadian Living Cookbook. Their recipe is pretty much all about the meat, but what I wanted was the flavour, so here's my take on it.

Another ugly but taste food.

The "Meaty" Component
1 c tvp crumbles
1 tbsp maple syrup
1.5 tsp liquid smoke
1 tbsp tamari or soy sauce
1 c broth
Boiling Water

Put the crumbles in a bowl. Mix the syrup, liquid smoke, tamari and broth together. Pour onto the crumble and then add enough boiling water to cover; cover the bowl and let soak until ready to throw into the chili (at least 15 minutes).

The Chili
1 tbsp olive oil
1 onion, chopped
1 large carrot, or 10ish baby carrots, chopped
1 stalk of celery, chopped
4 cloves of garlic, minced or crushed
1/4 c wine (I used red, white would be great too)
2 tbsp white wine vinegar
1 can diced tomatoes
1 can kidney beans
1 can baked beans
1 tbsp brown sugar
1 tbsp molasses
1 tsp dry mustard
1 tbsp chili powder
1 tsp Worcestershire sauce (I finally found vegan Worcestershire! It was at Whole Foods! The back of the bottle reads that it's great with chicken. I mean, why bother finding the vegan variety if you're only going to put it on chicken? Weird.)
Salt & Pepper
Hot sauce if you want it spicier (I added probably 1/2 tsp Frank's Red Hot)

Saute the onion, celery and carrots in the oil over medium-high heat until softened. Add the garlic and cook for a minute more. Deglaze with the wine, then toss in everything else. Cover and bring to a boil, then reduce to a simmer and let cook for about half and hour. Drain the tvp of any excess water and add to the chili and cook for another 15 minutes or until the vegetables are tender.

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