A Chili Day
October 22, 2008 – 12:09 pmIt’s 48 degrees out, and rainy. Which makes us hungry for chili. So I thought I’d share my very own recipe for “Slap Yo Momma Sweet Ass Super Veggie Chili”.
The Beans:
1 cup red kidney beans
1/2 cup black beans
1/2 cup red (or pinto) beans
*I use dry beans cause they’re cheaper, use less packaging, and don’t use as much fossil fuel to transport from wherever they’re grown. Then I pressure-cook them. Maybe that cancels the fossil fuel thing out.
The Veg:
1 medium onion, chopped
4-6 cloves garlic, minced
2 large carrots, chopped finely
3 stalks celery, chopped finely
1 small bell pepper, chopped finely
1 1/2 – 2 cups eggplant, chopped finely (optional, can sub zucchini)
a chili pepper (or part of one, if you dare)
3 large tomatoes, chopped in food processor (can use canned)
1 small can tomato paste
*I chop all the veggies in my Cuisinart because I’m lazy, and because I like them very finely chopped.
The Spice:
1 tbsp curry powder
1 tbsp cumin
2-3 tbsp chili powder (I use 3)
1 tsp cinnamon
1 tsp ginger
1 tsp turmeric
Toney Chachere’s Creole seasoning to taste
salt to taste
The Extra:
2 links Field Roast Grain Meat Mexican Chipotle Sausages, chopped
The Process:
This is pretty intuitive: saute the veggies (except the eggplant and tomatoes) in some oil until they’re tender and smell good. Then add the spices and the sausage and saute a bit more. Then dump in the beans, tomatoes, eggplant, and some water if it looks like it needs it. Simmer for a while to let the flavors do their thing. Taste test. Simmer some more. If you grew up in Louisiana you will want to eat this over rice. If you grew up in Texas you will want to eat this over corn chips. If you grew up somewhere else you will want to eat this with saltines.
If you make this, let me know what you think. It’s our favorite. Also, suggestions for a better title for the chili are welcome.
One Response to “A Chili Day”
Hey there! I saw your comment on my blog and yea for Delta Vegans! I do have a “chicken and dumplins” recipe using seitan. It’s a veganized version of my mom’s recipe.
But I’d love to see yours too. And I’ll share mine as well. I’m at work now and the recipe is at home. But my e-mail is phillipsbianca[at]gmail[dot]com. We can do a recipe swap if you want!
By Bianca- Vegan Crunk on Oct 22, 2008