Who doesn’t love Chili? Okay, so kids might not like chili (courtesy of the beans) all that much. I know that as a kid I was not the biggest fan of beans, in fact I thought they were terrible. I was a vegetarian and I wouldn’t touch beans with a 10-foot pole. As I got older my taste buds grew, and now beans are a huge staple in my diet.
To me winter is the perfect time to make a big pot of chili. I am a fan of all types of chili, but since I have switched to a plant based diet I have been looking to make a fabulous pot of chili, that is packed with protein and flavor.
Making chili is an art form, and one that requires patience. And really, making chili is all about the smell, and all about that “glommy” factor. And I know you know what I am talking about. You want a chili that will stick to the chip that you dip in the chili.
This chili takes two days. Now, you can speed up the process by using canned beans, but I prefer to use dried beans. I think the flavor is so much better. I have found that you do need some patience when it comes to cooking beans. If you don’t have patience I would use canned beans.
The night before you plan on starting the cooking process you need to soak the beans. I like to do mine on the stove after bringing them to a boil. Most people would do this as a quick soak method, but this is just how I do them.
Take a cup and a half of red kidney beans and rinse under water. Pick through to discard any shriveled beans (this is easier if done on a flat surface like a cookie sheet). Place in a pot with about 6 cups of water, and bring to a boil. Once it has reached a boil, remove from heat and cover with lid overnight. Repeat this with 2 cups of dried black beans.
Next morning when you wake up, it is time to cook some beans! You will want to cook them until they are at least 2/3rds of the way done. The reason for this, is that if you add them too soon to the chili, the cooking process will slow down due to the acidity of the tomatoes. Drain and rinse the red kidney beans. Then place them back in the pot and cover with water. You want the water to be 2 inches above the beans. You want to bring the beans to a boil, and let boil for 10 minutes. This is very important. The reason being that kidney beans contain a toxin called phytohemagglutinin. After they have boiled for at least 10 minutes reduce beans to a simmer, and place a slightly tilted lid on the beans. Cook until tender. Once tender, drain the beans and set aside.
While the kidney beans are cooking drain and rinse the black beans. Place beans back in pot and cover with water. Bring the beans to a boil, and boil for at least five minutes. Reduce the heat to low, and place the lid on, leaving it slightly ajar. Cook until tender. Once tender drain the beans and set aside.
While the Beans are cooking, prep the ingredients for the Chili. Chop one medium yellow onion and set aside. Mince 4 cloves of garlic, and set aside. Chop 1 shallot and set aside. Chop 1 Jalapeno. If you do not like heat, remove the seeds and ribbing before chopping.
When the beans are close to being finished place a large stock pot on the stove at medium heat. Add about two tablespoons of olive oil. Once heated add the chopped onion. Sauté until soft (about 6 minutes). Once the onions are soft add the minced garlic, chopped shallot, and jalapenos; sauté until fragrant and shallots are translucent. Next add one package of Beyond Meat Beefy Crumbles. Cook until the crumbles are soft, and no longer sticking together. Next add the crushed tomatoes, vegetable broth, chik’n bouillon cube, beer, liquid smoke, brown sugar, cumin, chili powder, fennel seed, vinegar, and hot sauce. Once this is all simmering, add the kidney beans and black beans. Place a slightly skewed lid on the pot, and let simmer for 3-4 hours. Stir occasionally, and of course taste frequently. Remove from heat, and place lid on the pot, let sit overnight. The reason I do this is that it really allows all of the flavors to meld together and really gets it to be a thick chili.
CHILI DAY! About an hour before you are ready to serve the chili, bring the pot to a simmer, and place a lid on the pot that is slightly skewed. Serve with a dollop of vegan sour cream (recipe below or use store bough), diced avocado, sliced green onions, and a drizzle of hot sauce or sriracha. ENJOY!!!!
- FOR THE CHILI (Make 8-10 servings):
- 1 package of beyond meat beefy crumbles
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 shallot, chopped
- 1 jalapeno, chopped
- 1 large can crushed tomatoes (preferably organic)
- 1.5 cups red kidney beans, soaked, rinsed, cooked, drained
- 2 cups black beans, soaked, rinsed, cooked, drained
- 1 can corn, drained
- 1 can/bottle of vegan beer
- 2 cups vegetable broth
- 1 tsp liquid smoke (you can add more based on your preferences)
- 1 tsp brown sugar
- 1 tsp fennel seed
- 2 tbsp cumin (add more at end if necessary)
- 2 tbsp chili powder (add more at end if necessary)
- ¼ cup white vinegar
- Salt & Pepper to taste
- Hot Sauce
- 2 tbsp olive oil
- FOR THE SIDES:
- Tortilla chips
- Vegan Sour Cream (homemade or store bought)
- Hot Sauce or Sriracha
- 1 bunch scallions, thinly sliced
- Diced Avocado
- For the Beans:
- Pick through the beans and discard any shrivled beans or rocks.
- Place Kidney Beans in a pot with 6 cups of water, and bring to a boil. Once it has reached a boil, remove from heat and cover with a lid overnight.
- Repeat this with the 2 cups of Black Beans.
- In the morning, drain and rinse the Kidney Beans.
- Place Kidney Beans back in pot and cover with water (should be at least 2 inches above beans). Bring to a boil, and boil for at least 10 minutes.
- Reduce to a simmer and cook until tender. Once tender, drain and set aside.
- While Kidney Beans are cooking, drain and rinse Black Beans.
- Place Black Beans in pot, and bring to a boil for at least 5 minutes. Reduce heat to low, and place lid on pot, leaving slightly ajar.
- Cook until tender, once tender, drain and rinse.
- For the Chili:
- While the Beans are cooking prep the ingredients for the Chili.
- Chop one Medium Onion.
- Mince Garlic.
- Chop Shallot.
- Chop Jalapeno (if you do not like heat, remove the seeds and ribbing before chopping).
- Set Ingredients aside.
- When beans are close to being finished place a large stock pot on the stove at medium heat.
- Add about 2 Tablespoons of Olive Oil.
- Once heated add the chopped onion (Sauté until soft, about 6 minutes).
- Add minced Garlic, chopped Shallot, and Jalpeno (sauté until fragrant and shallots are translucent)
- Add one package of Beyond Meat Beefy Crumbles (Cook until the crumbles are soft, and no longer sticking together).
- Add Crushed Tomatoes, Vegetable Broth, Chik'n Bouillon Cube, Beer, Liquid Smoke, Brown Sugar, Cumin, Chili Powder, Fennel Seed, Vinegar, and Hot Sauce.
- Once the mixture is simmering add the Beans.
- Place a slightly skewed lid on the pot and let simmer for 3-4 hours, stirring occasionally.
- Remove from heat. At this point you can either serve or you can allow to sit on the stove overnight with a tight lid to allow to thicken, and a melding of flavors.
- Serve with sliced scallions, diced avocado, vegan sour cream, and chips!
Now generally, I am not one to enjoy cooking one meal for two days, but in my mind chili is something that you pretty much get to leave alone, and simply enjoy the scents wafting out of your kitchen. If you don’t have many pots on hand you can also slow cook the all the beans (kidney and black) in a slow cooker if you have one. If you have a pressure cooker you can also use this for cooking beans. Again, make sure kidney beans have been boiled for at least 10 minutes before placing in pressure cooker. Just make sure that before throwing the kidney beans in the slow cooker that you boil them for at least 10 minutes! Now of course you can use canned beans and just throw them in with all the other ingredients, making this an even easier chili. And if you don’t want to leave it on the stove overnight, you definitely don’t have to. This is simply a taste preference. I do not make chili that often, usually just once a year, so when I do I want it to be to my exact preferences.