Kickass My Sacred Vegan Chili

Submitted by cakeinmyface

"I'm posting my most used vegan recipe that I adore on its own, on nachos, on my husband's bald head, eating at work, just generally eating. My best bud maaweee loves it, my family loves it, all my mates love it, and it's so simple you will kick yourself on how simple it is. Put in veg you want to use from your fridge. To make it hotter, add more chili. Get psychopathic with the chili if you like it! I like using fake mozzarella and homemade guacamole on nachos for this. It makes for good weekend dinners. I could eat it now! Oooo nachos...... oh yeah heats up good the next day."

 

• Ready In: 40mins
• Ingredients: 16
• Serves: 4-8

ingredients

• 2 tablespoons olive oil (or spray cal or buttery light)
• 2 onions
• 2 bell peppers (any colour I like 2 red)
• 150 g carrots, chopped into little dice
• 3 garlic cloves, minced
• 2 (400 g) cans plum tomatoes (mashed a bits)
• 2 tablespoons tomato paste
• 2 vegetable bouillon cubes
• 1 green chili (or 1 tsp strong chili powder, my powder is super hot, use however much you are comfortable with)
• 425 g kidney beans
• 125 g mushrooms (chunky chopped)
• 125 g celery (sliced ribs optional)
• 125 g parsnips (chopped into dice optional)
• 125 g courgettes (chunky chopped optional)
• 15 g cocoa powder (or dark grated chocolate)
• salt and pepper

directions

1. Heat the oil in pan and add onion; fry for 5-10 minutes until translucent. Add garlic and fry for two minutes. Add celery; sweat for five minutes with lid on adding more oil or a little water.
2. Add the carrots and do the same for five minutes, then the parsnips, then the peppers then the mushrooms and then courgettes. Basically hard veggies first, soft veggies after with 5 minutes in between them to let flavours develop.
3. Add the tomatoes, tomato paste and chili (either dried or fresh) dried vegetable stock cubes and a little water (2 tablespoons). Also add kidney beans; season with salt and pepper and add the cocoa if using or chocolate.
4. Simmer for 10 minutes on low with the lid off.
5. Continue to simmer until reduced to desired consistency.
6. Serve sprinkled with vegan cheese, vegan yogurt (alpro plain), guacamole and on nachos.
7. Eat like a pig and declare that this is so good even my meat eating husband loves this.

Reviews

[berniceg11perlas]

I made this tonight and I followed the instructions exactly as written, it was delicious. I would fight you to eat it off your husbands bald head! My husband is a meat eater and he loved it too. Thanxs FT

 

[coljam21]

I read all the reviews and figured I have to try this recipe. It was good. A little bland for my taste but after a little tweaking, it was 4 star worthy. The cocoa powder threw me for a loop. It definitely added depth and texture to the taste buds. I added corn to my recipe.

 

[mlethenme]

I'm so confused. I expected this to be good, but I did not expect it to actually taste like chili. It is amazing. I made a half recipe, just in case I did not like it, but wow, it is good. I will definitely make this again. I used all of the optional ingredients. The only change I made was to add more spices, like cayenne pepper.

 

[Heavy_light_eater]

ALL the optional ingredients work well in this recipe and I recommend all of them. Not being a dogmatic vegan, I used beef bouillon, and I think that only 1 tsp of chili powder is being a bit meek, but both I (vegan) and my wife (non-vegan) think this is a great recipe. It's also great the second day to add almost any left-over veggie or rice thrown in with it for a quick lunch.

 

[magpie diner]

Had to give this a try, even just because of the name! Never tried cocoa in chili before, it's realy good! My initial reaction was that the chili was good, but not that different from others I've made. Then I realized I had miscalculated the cocoa - works out to around 2 tbsp. So once I corrected that, it had a much more unique flavour. I used a dried bean mix (pinto/black/kidney/navy), so it's really thick. Wish I had the parsnips on hand, that would be great. Next time! Thanks, I'm going to let this sit overnight and serve it tomorrow. Cheers!