Chili for the Chilly (Veg/Vegan Option)

Oh one of my favorite things to make is chili… I love gathering, simmering all day, and getting cozy with a bowl of yummy well seasoned delight. I believe chili is a personal experience so feel free to use this as a base. Add and subtract but give it your heart no matter what you do!

(This recipe will make a whole crock pot, enough to share and freeze some. Feel free to cut in half or thirds if that calls to you and you want a smaller batch. When I make chili I go big and always find one or two family members or friends to share it with)

FRESH INGREDIENTS

  • 1 green bell pepper

  • 1 “other” pepper (red, orange, purple,yellow)

  • 1 sweet onion

  • 2 garlic cloves

  • 2 jalapeno (if you’re not into spice cut this down and do not include the seeds..if you are go for it all)

  • 1 poblano pepper (optional but adds spice, if you’re going to sit it out ADD a second green pepper)

  • 2 carrots

  • 1 ear sweet or bi-colored corn

DRY INGREDIENTS

  • 1/2 cup dry Garbanzo beans

  • 1 cup dry black beans

  • 1 cup dry kidney beans (here I used canned because the store was out but I prefer dry)

~~~~~DISCLAIMER~these need to be soaked 8 hours prior to making the chili~DIRECTIONS BELOW~~~~~

  • 1/2 cup Quinoa

  • 28 oz. diced tomatoes (any seasoned that calls to you I used fire roasted for extra ZANG!)

  • 6 oz. tomato paste

  • 32 oz. Veggie Broth (so my store ONLY had organic/low sodium chicken.. I went against the grain and chose that over vegetable but again I prefer veggie)

  • 3 tbsp Olive Oil

  • 1 cup FILTERED water

  • 1 tbsp Black Pepper

  • 1 tbsp Himalayan Salt

  • 3 tbsp Paprika (I used smoked for extra ZANG also this amount is totallly your call.. if you want start with 1 tbsp and go from there)

  • NOT PICTURED: 2 tbsp Maple Syrup (this adds the sweet heat again.. optional amount)

  • PICTURED but not used Cayenne pepper. I had plenty of heat already. PROCEED with caution.

OPTIONAL SIDES/ADDITIONS

  • corn bread

  • avocado

  • cheese

  • jalapeno

  • lettuce

  • tortilla chips

THE PROCESS

First and foremost.. if you are using dry beans they need to soak for 8 hours or overnight in cold water before they are ready to cook. Cover the beans with water 3 inches high and let sit. If you are reading this too late you can boil the beans for 5 minutes, cover, and let sit for 1 hour.

When the beans are nearing readiness you may begin to chop. Onion, peppers, carrots. When everything is chopped place your crockpot or soup pot on medium (high if your crock pot only has low/high settings) add the olive oil and let it heat for 1-2 minutes. Mince garlic* see below for mincing detail*. Add garlic and let it heat for 1 minute.

GARLIC SIMMERING

GARLIC SIMMERING

Be mindful of the heat, garlic can burn quick so keep an eye on this one! it may be less than 1 min. Just let it simmmerrr. Add in the chopped veggies. Give them about 2-5 minutes to sauté. You want them to be just a light softness. Add in beans. Add in Salt, Black Pepper, and Paprika. Let it allllll soak in for about 1-2 minutes.

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Stir it up (singing this in a Bob Marley voice). Add in crushed tomatoes, broth, and tomato paste. Simmer again. Add in water if you NEED IT. Again, this is a personal endeavor. Mine was a little spicy at this point so I added water to balance and to create a bigger batch. Let this cook for about 1 hour covered. Give a taste. Do you want maple syrup?

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this is your time to shine on the sweet heat. But remember whatever you add you can’t take away. This is also where you add more salt/pepper/paprika/etc.. Your chili will just become better the longer it cooks. I recommend 3 hours tops but as soon as the beans feel soft you are ready to rumble. Follow the directions for your quinoa and add to the batch at any point before you’re ready to eat. (So if it takes 1 hour start this process one hour before eating..) It will soak up some juice so consider that with how much broth/water you added. I let my chili cook for around 5-6 hours. Then I put it in storage containers, cool down, and refrigerate overnight. My belief is that chili is best on day 2. It is definitely hard to resist on cook day.. but the spices and flavors really soak in by day 2. I make cornbread upon serving. Garnish and dress how you suits you. ENJOY. Its good alone, with friends, on a rainy day, or a sunny fall afternoon. Chili is really chill-i.

**To mince garlic.. peel the clove.. lay it on its side and “squish” with the side of the knife.. chop finely. This probably is not the method you’d learn in culinary school but it works for me

I love you and GOOD LUCK.

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Jenna Moffett