Nothing Fancy Bad Ass Chili with Chocolate

 

Hey guys,

This is a family classic and totally easy for anyone to do who’s learning to cook vegan. It’s like legit nothing fancy at all, it’s just easy breezy vegan chili.

Ingredients 

  • Dark Chocolate

  • Chipotle

  • Sweet Red Peppers

  • Orange Bell Peppers

  • Cherry Tomatoes

  • Red Chilli (to your taste)

  • Canned Mixed Beans

  • Tinned Tomatoes (Plum)

  • Tomato Puree

  • Stock (Vegetarian)

  • Cumin

  • Chilli Powder Mild

  • White Wine Vinegar

  • White Onion

  • Mushroom Mince / Vegan Mince Replacement

  • Vegan Feta

  • Vegan Cream Cheese

  • Vegan Cheddar

So the first thing you have to do is chop up the onions, any which way you like. Use a couple of onions, I was cooking for three of family so we used a little bit more than I’d cook for just two people. I then added a splash of olive oil and white wine vinegar to the onions, cooked them until they were soft.

Next, I finaly diced up the orange pepper and added it to the mix with the spices, 1 tsp cumin, 2 mild chilli (to your taste) 2 black pepper, sprinkle of salt as we’re adding some a little later when seasoning, onion and garlic powder if you like. Cook the peppers and the onions until they’re the texture you like. I also chopped up some fresh tomatoes and roasted them in the oven for about ten minutes, peeled them and set them aside. I used maybe about 12.

The next part is up to you, if you want to use something simple like a meat replacement, you can throw it in from frozen. With mushroom mince, I prefer to flavour it a little bit, so I add onion and garlic powder and cook the moisture out for a couple of minutes on the hob in some olive oil. Totally up to you and I used a large packet of Quorn for this one in their vegan variety. I threw in my tomatoes and a can of plum tomatoes, they’re sometimes better quality than the generic chopped,. I began to work on my grain, for this, I wanted to use bulgar wheat for this as it’s easy to go with anything and you just basically pour 1.5 l of water over cleaned bulgar wheat, bring to the boil and let absorb for fifteen minutes. You can add salt or spices in bulgar wheat, or choose rice.

Into the pan, I added some liquid to keep the mixture bubbling, I then diced up some chocolate and threw that in. I watched melt on low cos you don’t want burnt chocolate, it just gives a bit more depth. Then add the stock cube of your choice, I told you it was gonna be easy. Then some tomato puree.

Let this simmer away for about 20 minutes, I think the longer you cook the chilli the nicer it tastes. I think it also tastes even better when it’s cooled and reheated but it’s totally up to you. At this point when you’re reheating, that’s when to throw in some mixed beans because they tend to disintegrate, so I popped them into the mix last and kept it bubbling til it was hot and ready to serve.

I chopped up some vegan feta, it’s not the nicest tasting vegan cheese but I grab some from sainsburys. If you mix it with some delicious cream cheese however, it brings a new flavor. Add some chives and you have a garnish to go with your meal that’s kinda reminiscent of sour cream. You can have tortilla, or pitta breads or whatever. My niece was eating this and she’s a baby so we stuck with pitta pockets.

There we have! Serve with some vegan cheddar and you have an easy peasy chilli.

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Joseph Harwood