Photo and Recipe Credit: Serious Eats
Breakfast: Oopsy daisy, I didn't eat breakfast. I did use the Almond Silk milk in my coffee today instead of the unsweetened almond milk. MUCH better!
Lunch: I was at work so I ate my Amy's Black Bean burrito. I actually already was used to eating them - got turned on by a colleague. They're awesome. Highly recommend. I also had the mighty mango Naked Juice and a Banana - now that's a balanced meal!
Dinner: It's freeeeezing in PA so I decided to change my menu around and make some chili tonight to warm my bones!
Our usual chili has hamburger, steak, cheese, and a whole bunch of non-vegan friendly alternatives. So I was excited when I saw this really great looking Vegan Chili on Serious Eats. THIS IS THE BEST CHILI (MEAT OR NO MEAT) I'VE EVER HAD! Here's my changes to the recipe.
Nutritional content: 327 calories/ serving, 3.6 g fat, 1000mg sodium (eek),
329 g. Potassium, 57 g. Carbs, 16 g. Fiber, 16 g. Protein, 24% DV Vitamin A, 24% DV B-6, 82%DV Vitamin C
- 4 whole sweet mini sweet peppers (usually come in a bag in the produce aisle)
- 2 jalapenos (it was kinda spicy - which I like but if you don't remove seeds)
- 3 pablano peppers (again if you don't like it spicy remove the seeds :).
- 1 quart water
- 2 whole chipotle chilies in adobo sauce with 2 tablespoons sauce from can (I freeze mine in a snack size ziplock bag and then they easily 'break off' when I need one!
- 2 (14-ounce) cans chickpeas
- 1 (28-ounce) can diced tomatoes packed in juice
- 1 tablespoons vegetable oil
- 1 large red onion, finely diced
- 3 cloves garlic, grated on a microplane grater (or finely diced)
- 1 1/2 tablespoons cumin
- 2 teaspoons dried oregano
- 1 tablespoon soy sauce
- 2 (14-ounce) cans dark red kidney beans, drained, liquid reserved separately
- 1 cup frozen corn
- 2 tablespoons vodka!!
- Kosher salt
- 2 tablespoons masa
To make the chili:
- Combine all chilies in a medium saucepan and the 1 qt water. I left my chili's whole (stem and all) Simmer over medium-high heat until chilies are completely tender, about 15 minutes.
- In the meantime, Heat oil in a large saucepan or Dutch oven over medium-high heat until shimmering. Add onions and cook, stirring frequently, until softened but not browned, about 4 minutes. Add garlic, cumin, and dried oregano and cook, stirring constantly, until fragrant, about 30 seconds. Add tomatoes (with juice!) and soy sauce!
- Drain chickpeas, reserving liquid from can along with reserved chili water. Transfer chickpeas to a food processor and pulse until just roughly chopped, about three 1-second pulses. Add to pot with reserved chickpea juice!
- Drain chilies, reserving water and putting in the pot with the chickpeas etc. Transfer chilies to a blender or hand blender cup. Add chipotles and their sauce. Blend until completely smooth. Add to the pot! This is the 'money' step - these peppers make this recipe uncannily good!
- Add kidney beans. Stir to combine. If beans are sticking out of the top (I didn't have this problem), add reserved kidney bean liquid until just barely submerged. Bring to a boil over high heat, reduce to a bare simmer, and cook, stirring occasionally, until thick and rich, about 1 1/2 hours, adding more reserved kidney bean liquid as necessary if chili becomes too thick or sticks to the bottom of the pan.
- When cooked, add vodka and frozen corn, stir to combine. Season to taste with salt (mine didn't need any and whisk in masa in a slow steady stream until desired thickness is reached.
- Serve, garnished with cilantro, chopped onions, scallions, avocado, lime wedges, and tortilla chips as desired. We had all of this (the lime is specifically fantastic in it!)
My review: This was seriously awesome! We ate it with the blue corn tortilla chips and some left over tostitos scoops. YUMMMMM! My husband said he didn't even miss the meat! But later he said "you know what would be good in this? Some shredded mexican pork" lol. We'll be making this again - the vegan way!
Check out more recipes from my 7 day vegan challenge! On to day 3: Soyrizo Pasta!