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Sweet and Spicy Chili

What you need: 

1/4-1/3 medium onion, diced
2 large cloves garlic, diced
4 ounces jarred hot banana pepper rings, diced
1 (15 ounce) can kidney beans
1/2 (15 ounce) can stewed tomatoes, optional
1/4 cup white vinegar
1-2 tablespoons vegan sweetener
1 heaping teaspoon chili powder
1/4 teaspoon cayenne
red pepper seeds/flakes, to taste
salt and pepper, to taste

What you do: 

1. Add onion, garlic, and banana peppers into pot.
2. Add kidney beans, tomatoes (if using) and all other ingredients. Mix it all.
3. Bring to a bubbling boil over medium heat, then turn heat down and let simmer about 45 minutes, stirring occasionally.
You will be surprised how good this rather simple vegan chili is! Meat-eating chili lovers will love this! This makes a unique and delicious chili, that is sweet yet good and spicy, and has a complex taste! It is not soupy, but rather, pasty. Very easy to make. Enjoy!

Preparation Time: 
10 minutes prep. 45 minutes
Cooking Time: 
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

Are you forgetting water somewhere in this recipe?  There's not much here to bring to a "bubbling boil". :P

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This was fantastic!  I changed a few things, but kept the basics the same.  I used a can of black beans, added frozen corn and used a whole can of stewed tomatoes.  My husband didn't like the "sweetness" of it, but for me that was the best part considering the amount of vinegar.  I'll be making it again, but probably add an extra can of beans and a larger can of stewed tomatoes to add the extra moisture for the extra beans.  Sooooo yummy!

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We made this last night and it is great!  I made just a few changes based on the reviews...I doubled the recipe, but still only used 1/4 cup vinegar and 2 tbsp sweetener.  I used ketchup and added a large, chopped fresh tomato.  I also added in a crumbled veggie burger at the end.  Made great leftovers for lunch today.

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I made this again last week and took more care to measure everything this time:  I used something like twice the onions (sauteed until darkly caramelized before adding to the beans), half the sugar, half the vinegar, and twice the chili powder (since mine is pretty mild).  I can see how the full amount of vinegar might be a bit much.

The leftovers, stuffed in red bell peppers with some leftover buckwheat, were kinda heavenly.

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I liked this a lot.  The banana peppers are nice but I think the main reason for its deliciousness is the vinegar.  Disclaimer:  I didn't measure anything; just added the suggested ingredients a little at a time until it tasted right.

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Thank you very much Cathy! I'll be sure to look out for them when I go shopping next :D

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Zombryn, try googling PEPPERONCINI.

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I think they might have a different name over here in the UK because I did a UK google search on them and I don't get anything. Is there a different name for them at all?

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zombryn,

The banana pepper rings come in a jar. They are in the "pickle" section of most grocers.

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I made this earlier on but left out the vinegar because I didn't have any and used green jalepeno instead of the banana pepper rings (because I didn't have any and have no idea what they are) and the chili just tasted completely amazing! I also added a handful of frozen sweetcorn. The only thing I'd change for next time would be maybe half the amount of sugar. It wasn't too sweet, I just think it could easily stand up with half the amount and still taste great.

I got enough out of this recipe for two servings and currently have the rest in the fridge tomorrow. I'll try and track down these elusive banana pepper rings for when I make this again (and I will).

Thanks so much for sharing this, it was beautiful!

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