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Wicked-Good Chili

What you need: 

1/2 large yellow sweet onion, cut into large chunks (Or: Puréed into a paste for picky kids.)
4 large cloves of garlic, chopped
1 each of a green sweet and red sweet pepper, chopped
1 package of burger-style crumbles (Smart Ground/Good Ground/Morning Star Farms Frozen
3 cans of Goya beans, (I use 1 each of Cannelini, Great Northern, and Red Kidney) drained
2 cans (same size as Goya cans) of diced tomatoes in sauce
1 can of whole kernel corn, drained (optional, but great!)
1 small (the smallest you can find) can of tomato paste
salt and pepper to taste
10-15 shakes of Tabasco sauce
1 tablespoon of brown sugar (or sugar in the raw)
1/4 teaspoon of mustard powder (optional)
a good pinch of dried thyme, rosemary, cumin, & red pepper flakes each
1 teaspoon of cayenne, add more or less to taste
2 bay leaves

What you do: 

Start out with a large pot, set it on a burner on medium high, add enough olive oil to cover the bottom, and let it get hot. Throw in the onion, and garlic. Let saute until it just begins to have a nice, golden colour. Then throw in all the spices, and just barely enough water to make sure the spices wont burn. (You don’t want a lot!) Add the peppers, let them set for a few minutes in the mixture, and then crumble the smart ground in, and mix well. Feel free to add a tiny bit more water to make the smart ground nice and soft. When all that’s been taken care of, throw in the two cans of tomatoes, sauce and all. Mix well. Then add the three cans of drained beans and the can of corn. (You really want to drain them, unless you want soup instead of chilli.) Add the brown sugar, and mix well. When it starts bubbling, add the whole can of tomato paste, and incorporate well. Turn the heat down to medium-low, cover, and let simmer for 45 minutes, stirring often to prevent burning. After 45 minutes, Turn the heat off, and let sit for 10-15, stirring a couple more times just to make sure it hasn’t stuck to the pot.
Great served with a bit of vegan/soy cheese sprinkled on top, or with crushed tortilla chips.
This recipe feeds a TON of people!

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