Recently I set on a quest to perfect my chili recipe so those who are not whole food plant based people, would not miss eating meat in their chili. This original chili recipe came from https://eathealthyeathappy.com/killer-vegan-chili/ but I modified it a little bit. It’s quite a process to make but just like most anything in life that takes a lot of time—it’s sooooo worth it!!
I cooked the recipe for my pinto beans in the instant pot the night before. The recipe link is here https://itsapegslife.com/2019/03/09/delicious-instant-pot-pinto-beans/ They are my family’s favorite, so I thought the added flavor of these beans would just enhance the taste of the chili.
Next step is to make the cauliflower hamburger recipe as follows:
- 1 head cauliflower, grated in food processor or you can just use your blade, whatever works best for you to make the cauliflower the size of rice grains
- 6 oz. of button mushrooms, washed, dried and grated/blade in food processor
- 1/2 c. walnuts, chopped medium (again you can use your food processor)
- 1 -2 T. cumin
- 1-2 tsp. chili powder
- salt and pepper as needed
Put all ingredients in a large bowl and mix together well. I like to use my hands and mix it really good. Taste the mixture to see if it is to your liking. Spread mixture out on a cookie sheet with a splat mat or wax paper on it. If you don’t have a splat mat or wax paper, just spray the cookie sheet with Pam and spread a thin layer of cauliflower mixture on it. I like to use two cookie sheets so the layer isn’t too think.
Cook on preheated 425 degree oven on the upper rack so it’s close to the element for 15 min and then turn the mixture. Cook again for another 10-15 min. And there you have it–cauliflower hamburger. Let cool.
Now for the Chili—–
You Won’t Believe Its Vegan Chili
- 2 medium onions, chopped
- 2 1/2 Tbs chili powder
- 1 1/2 tsp smoked paprika
- 1 1/2 tsp garlic powder
- 2 tsp dried basil
- 1/4 tsp chipotle powder
- 2 Tbs cumin
- 1/2 tsp oregano
- 1/4 tsp black pepper
- 1 1/2 cups vegetable stock)
- 2 c chopped bell pepper, any colors
- 1/4 – 1/2 chopped fire roasted poblano pepper (see https://www.culinaryhill.com/how-to-roast-poblano-peppers/
45 oz. cans Pome chopped tomatoes (you can find these at your Harmon’s for those of you that live in Utah)
- 2 Tbs brown sugar
- 2 Tbs low sodium tamari or soy sauce
- 1 tsp salt
- 1/2 tsp liquid smoke
- 4 c water
- 2 Tbs fresh lemon juice
- 1/3 c uncooked quinoa (wash throughly)
- 2-3 c cooked pinto beans (the homemade beans above)
- 1 15 oz. can of kidney beans
- 1 15 oz. can of black beans
- 1 can sweet corn
Toppings like fresh homemade cashew cream, cilantro, avocado or vegan cheese shreds (optional)
- Add a small portion of the broth to a large lidded cooking pot. Add onion and saute over medium heat for about 3 minutes.
- Add the chili powder, paprika, garlic powder, basil, chipotle powder, cumin, oregano salt and pepper. Add a few splashes of the veg. stock to deglaze the pan and simmer 3-4 minutes. Reduce the heat slightly and/or add more if the spices are burning at all.
- Stir in the bell and poblano peppers and the rest of the stock. Simmer about 7 minutes.
- Add the Pome tomatoes, brown sugar, soy sauce, salt, liquid smoke and water. Loosely lid the pot and simmer about 30 minutes, stirring occasionally.
- Stir in the lemon juice, quinoa, beans, and corn. Reduce the heat to medium low, lid the pot and simmer about 60-70 minutes, stirring occasionally. Add enough water to make it the consistency you like as you need to.
- When soup is done simmering add cauliflower mixture. I like adding about half of it but you can add as much as you want.
- Serve with your favorite toppings.
I like to make this the night before I serve it and then reheat in the slow cooker. Sooooo good!