This is an almost from scratch recipe! A favorite for football games, we serve with a big pot of basmati rice (recipe below).
1 pkg of Fantastic Vegetarian Chili Mix (don’t follow the directions) OR vegan crumbles (your choice), or ground turky (simmered in water 20 min)
3 quarts of vege broth (I use dry unchicken broth, see bulk/ links at phBB)
1 small can of tomato paste
1 sweet white onion (diced)
3 celery stalks diced small
1 bag of dry kidney beans (or 4 cans of kidney beans)
6 fresh tomatoes (or 3 cans of diced tomatoes)
2 tsp chili powder
1 tsp cumin
2 tsp oregano (yes I know, but it’s good:)
3 T EVO (extra virgin olive oil) cold pressed (also good with Avocado Oil)
3 T Molasses (or wild honey, even brown sugar in a pinch)
2 T Spelt Flour (or all purpose flour)
2 tsp unbleached sea salt
(on the side as toppers – diced onion, shredded vege shredds, or shredded cheddar if you eat cheese)
If you select dry kidney beans as I do, please wash, pre soak for 2 hours in hot water, and pressure cook 15 minutes (give or take, go with less rather than more), depending on your pressure cooker. Mine is 15 exactly. Set aside.
Here we go:
Sautee onion and spices in olive oil for about 10 minutes on the bottom of your soup pot.
Add vege broth (or in my case, unchicken broth), bring to a boil, stir in tomato paste, and cut heat to simmer. (From dry bulk broth like the one I use, powdered unchicken: 2 T dry broth per quart of water, in this recipe I use 8 T)
Add Fantastic Vegetarian Chili mix (you can also use any other vegan starter you like, ven simmered ground turkey, but you will need to double your spices).
Make sure everything dissolves, I use an egg whipper and by hand, run it through and around the pot a few times.
Add kidney beans and let it simmer about 20 minutes, it should thicken up and beans should be tender.
Pull out 1/2 cup of broth and 1 cup of beans from chili, puree together, and stir back in – this paste will thicken up your chili (I blend this mixture in a personal blender).
Now add your tomatoes – the reason you don’t add them until now is that doing so will cause your chili to become very acid tasting – ick, much better to add them toward the end.
Using hot water, melt your flour into a paste and add to your chili to thicken as you like. We like it loose like a soup and pour it over rice (see below).
Taste it, add spice if you need more, then serve over basmati rice (recipe below).
Top with diced onion and vege cheese!
pHenomenal BASMATI RICE
My FAVORITE rice recipe (in my rice cooker).
1 12 -14 oz can of Coconut Milk (your preference)
1 refill of the coconut milk can with pure water
12-14 oz of BASMATI rice (1 part rice, 2 parts liquid)
1 T coconut oil
2 tsp of unbleached sea salt
Turn it on – makes the very best basmati rice!