Jen (bardicladymuse) wrote in vegancooking,

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Oh so yummy vegan chili!! My non-vegan husband had seconds!

I don't follow recipes when it comes to...well...anything...unless it's baking. So, here's some estimates, woo! I also don't have my USB cable to post pics, sorry ._.

This is a variation on my mother's non-vegan chili.

-2 eight oz. pkgs. tempeh, cubed
-2 large white onions, diced
-2 bell peppers, diced (green, red, or yellow, or orange; I used one green and one orange for color)
-6 small sun-dried tomatoes, julienned
-1/2 fresh jalapeno, fine diced (you could probably use more, I was just using it up)
-3-4 cloves fresh garlic, chopped
-3 28 oz. cans whole peeled tomatoes, hand crushed (you don't have to do this, I just like it
-4 15 oz. cans beans (I wanted a bunch of different beans; I used 1 each of pinto, kidney, black, and black-eyed peas)-Or just use 2 lg. cans of kidneys :]
-1/8 c. agave nectar
-Liquid smoke
-Liquid aminos
-Lemon or lime juice (lime juice would probably be better, but I only had lemon)
-Salt + Pepper to taste
-Chili powder
-Coconut oil

Put about 1/4 cup of coconut oil in a large pot on a medium heat, but use more if needed. Put in tempeh, and let it brown slightly, adding some salt, pepper, a few squirts of liquid aminos, a few splashes of liquid smoke, a few squirts of the citrus juice, some cumin, and some chili powder. Add onions, peppers, garlic, jalapeno, sun-drieds, and saute. Meanwhile, crush the tomatoes really good in a large bowl. When the onions are clear, add the tomatoes, beans, agave nectar, and more chili powder and cumin. Simmer on low heat for at least 2 hours, or until thick enough for your liking, and stir every 15 minutes, adding spice as needed. Do not be afraid to taste it, it's yummy!!

It also gets better after it sits for a few days...and vegan chili makes AWESOME leftover dishes...I like to make a mexican style salad out of it. I have a base of lettuce, then organic blue corn chips, then chili, sour supreme, homemade guacamole, and salsa!! MMMMMM I look forward to leftovers....

I'm going to make this cornbread, too!! Yum.

Vegan Cornbread

prep time: 10-15 minutes | cooking time: 30-35 minutes | makes 12-16 squares
This is a delicious basic vegan cornbread. It is moist and crunchy and corntastic. It is not a sweet bread, but a bread to be savored with soup or smothered with guacamole. For best results, use old-fashioned cornmeal.

2 cups cornmeal
1 cup unbleached all-purpose flour
2 teaspoon baking powder
1/3 cup canola oil
2 tablespoons maple syrup
2 cups soymilk
2 teaspoons apple cider vinegar
1/2 teaspoon salt

Preheat oven to 350, line a 9x13 baking pan with parchment paper or spray the bottom lightly with non-stick cooking spray.

In a medium bowl, wisk together the soymilk and the vinegar and set aside.

In a large bowl, sift together the dry ingredients (cornmeal, flour, baking powder and salt).
Add the oil and maple syrup to the soymilk mixture. Wisk with a wire wisk or a fork until it is foamy and bubbly, about 2 minutes.

Pour the wet ingredient into the dry and mix together using a large wooden spoon or a firm spatula. Pour batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean. Slice into squares and serve warm or store in an airtight container.
Tags: ethnic food-mexican-chili
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