This chili has a very rich, dark flavor from the combination of chiles. If you decide to buy heirloom beans from Rancho Gordo, be sure to order some of their yummy chili powders.
YIELD: 6 servings
TOTAL PREP TIME: 20 minutes
TOTAL COOKING TIME: 40 to 50 minutes
INGREDIENTS
- 2 tablespoons (28 ml) olive oil (*use water or broth)
- 1/2 small onion, minced
- 3 cloves garlic, minced
- 8 ounces (225 g) soy tempeh, diced (**use seitan)
- 6 cups (1.5 kg) cooked Vaquero beans or 3 cans (15 ounces, or 425 g each) pinto or black beans, rinsed and drained
- 1 cup (235 ml) water
- 1 can (14.5 ounces, or 410 g) diced tomatoes or 1 1/2 cups (270 g) chopped fresh
- 1 tablespoon (16 g) tomato paste
- 1 teaspoon chili powder
- 1 teaspoon pasilla chile powder
- 1 teaspoon oregano
- 1/2 teaspoon paprika
- 1/4 to 1/2 teaspoon chipotle powder
- Salt (smoked or plain), to taste
- Vegan sour cream or Cashew Cream, for serving
INSTRUCTIONS
- Heat the olive oil in a large saucepan over medium heat.
- Add the onion and sauté until translucent, about 5 minutes.
- Then add the garlic and sauté for a few more minutes.
- Add everything else except the salt and sour cream.
- Cook over medium heat and turn to low as soon as it starts to simmer.
- Cover and cook for 30 to 40 minutes until piping hot.
- Taste and season with salt.
- Serve topped with vegan sour cream.
PER 1 1/2-CUP (355 ML) SERVING (DOES NOT INCLUDE VEGAN SOUR CREAM):
- 347.3 calories; 8.4 g total fat; 1.4 g saturated fat; 20.0 g protein; 51.0 g carbohydrate; 15.9 g dietary fiber; 0 mg
cholesterol.
