Tonto Meet Chili

vegan chili

Hi Ho Chili, Away!

This recipe is a a nod to the old Lone Ranger and Tonto episodes.

My mom had to work weekends as a server due to how many tips you generally earn during those times and that kept the heat on!Rich southern aristocrats would come in with their Southern swagger and order the most conservative/boring things to eat on this here planet. Chili was always a thing. Once in awhile I was allowed to come to work and play Dig Dug in the back. She left me alone with a nice steaming bowl of chili and as many oyster crackers one little gangly kid could stuff into his face.

On days I could not come with her she would cook the chili the night before and leave me to my own devices in the rather small rural house near Red Clay State Park. After a big morning of Star Wars battles with my massive inventory of figurines, I’d pop up, turn the knob to Lone Ranger and grab myself a bowl of that homemade chili.

I have taken that fuzzy memory and sorta flipped the script with the Chili recipe. I have added better ingredients, removed all the meat and really hyper-focused on the heat, the spice and pungent flavors.

Vegan Chili Recipe Prep

  • 2 medium white onions (diced) should give you about 450 grams. I want really pungent onions for this recipe. Cut this with a sharp knife so won’t cry as much or don’t depending if this is a first date. The women I have met like a man who cries so I cut these with the dullest knife I could find. Sniff, can I get a hug?
  • 1 red and 1 yellow bell pepper (diced) which should give you 900 grams. This will add some sweetness and loads of vitamin C.

chili-peppers

  • 6 garlic cloves minced. Should yield 30 grams. Adds some natural salts, a crisp pungent flavor and loads of immunity.
  • 3 tablespoons of high-burning oil like Canola or Safflower (nearly tasteless). I don’t use olive oil since once it reaches a temperature it degrades and turns into shit which most people don’t know.

Chili Aromatics

vegan-chili

Chili Measurements

  • 1 big ole can (28oz) of crushed tomatoes. I like San Marzano. (you can make your own unless you are running out of time)
  • 50 oz of black beans (rinsed and strained). I like the wholefoods kind in the paper box. UNSALTED.
  • 1 tsp of local honey
  • 1 tsp of apple cider vinegar and 1 tsp orange juice helps keep that zing.
  • 4 strokes of orange zest and some reserved for a garnish.
  • 1 tablespoon of coriander stems minced. A few cilantro leaves for garnish.
  • A few drops of smoked hickory essence and a pinch of smoked salt.

Chili Recipe

Then crock pot that shiz on low. This will keep it properly hot while you do other stuff. Too easy. If you are not going to crock-pot it, then simmer all this over the flame and serve straight away.

chili-base

Chili Recipe Culinary Tips

I usually go by weight due to a plethora of reasons but for speed you can also just go by standards. They are not exact but it’ll work for quick meal.

Totally optional:

  • Sub in Anasazi beans or Cranberry beans. I love this. Reminds me of my younger rural life.
  • Add some hydrated, cooked hominy. Again, a nod to Mexico and the Native American.
  • I don’t do meat since there is so much protein already.

The make it or break it will be in the last 5 minutes where you taste your salt and spiciness. This is where you figure it out. You base is done and tasty. Don’t worry about that. It’s all about salt and spice. You are looking for a tangy, mildly sweet, earthy, hearty chili with notes of smoke and fire!

If you are not vegan, add a dollop of greek yogurt and blue corn chips to serve. I like to cut up some avocado as well. Oh la la. Left-overs can be frozen. Get it.

Vegan Chili Recipe

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 8

Serving Size: 1 bowl

Vegan Chili Recipe

Ingredients

  • 2 medium white onions (diced) should give you about 450 grams.
  • 1 red and 1 yellow bell pepper (diced) which should give you 900 grams.
  • 6 garlic cloves minced. Should yield 30 grams.
  • 3 tablespoons of high-burning oil like Canola or Safflower (nearly tasteless).
  • 3 TBL tomato paste.
  • 2 tbl ancho (dried/smoked poblano) chili powder or 13 grams.
  • 4 tsp ground cumin or 10 grams.
  • 2 tsp / 5 grams of Mexican oregano or a few sprigs fresh oregano (just the leaves).
  • 1 tsp of cayenne
  • 1/2 tsp of Kosher salt which should be 3 grams. You can add more later.
  • 1 big ole can (28oz) of crushed tomatoes.
  • 50 oz of unsalted black beans (rinsed and strained).
  • 1 tsp of local honey
  • 1 tsp of apple cider vinegar and 1 tsp orange juice
  • 4 strokes of orange zest and some reserved for a garnish.
  • 1 tablespoon of coriander stems minced. A few cilantro leaves for garnish.
  • A few drops of smoked hickory essence and a pinch of smoked salt.

Instructions

  1. Turn your crock pot on
  2. Grab a small stock pot and sear the onion + peppers until soft.
  3. Add the garlic and all the spices.
  4. Cook for a couple minutes and don't let the garlic burn.
  5. Add the beans, tomato, honey, apple vinegar, hickory, orange zest, orange juice, coriander stems.
  6. Add 4 cups of water or more if you like it a little soupier.
  7. Simmer and reduce the liquid for 20-25min
  8. Then crock pot that shiz on low. This will keep it properly hot while you do other stuff. Too easy. If you are not going to crock-pot it, then simmer all this over the flame and serve straight away.

Notes

Total time 50 minutes unless kids help. 😉

http://www.thinkeatdrink.com/vegan-chili/

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