O.K. So, yeah. Wow.
The recipe was inspiration, mostly of memory from the chili my ex would make, with some additional flourishes. Chiefly, I wanted to create an all vegan chili as I was entertaining a friend who is now eschewing dairy and meat. Plus, I wanted it to have some fresh dimensions so I created a spicy, parsley-pistou (cilantro would be nice, too, and more appropriate) that I dolloped atop the chili and gave the bowl a hearty spritz of fresh lime juice just before serving. The pistou was very intense. I tried cutting the spice with a little honey. Next time, I’ll watch the serrano.
Sorry, Jon, for any pain the spice is causing today.
Chili can be such a hearty dish and its strength is in its robustness. However, I wanted to lighten it up a bit with some of these additions.
In the end, a rather tasty effort that I managed to complete in an hour. For an appetizer, I found a few ripe avocados at the market which I mashed quickly, diced up a little red onion and garlic, a few chunks of minced parsley and some lime juice, salt and pepper. Voila. A quick guacamole.
What do you think?
2 spanish onions, diced
6 garlic cloves, minced
3 dried ancho chili peppers, reconstituted, seeded and diced
1 fresh serrano chili pepper, diced (seed if you don’t want heat)
1 cup and a half of textured vegetable protein, reconstituted with boiling water
3-4 tablespoons of extra-virgin olive oil
1 tablespoon cumin powder (begin with this, add more as you cook if you feel the dish needs it)
1/2 tablespoon chili powder(begin with this, add more as you cook if you feel the dish needs it)
1/2 tablespoon toasted cumin seeds
2-3 tablespoons of silver tequila
2 28 oz can of whole, plum tomatoes (I use San Marzano), crush with your hands each tomato
2 small cans of chick peas, drained and rinsed
2 small cans of pinto beans, drained and rinsed
2 small cans of black beans, drained and rinsed
2-3 cups of vegetable stock
6 bell peppers (assorted colors, red, yellow, orange), seeded and cut into large chunks
Pistou (see recipe below)
On high medium-high heat, cook the onions, garlic, ancho and serrano chilis in olive oil. Season with salt and pepper. Cook for a cook 8-10 minutes.
Add cumin and chili powders, toasted cumin seeds and TVP. Cook for an additional 10 minutes, stirring constantly. Feel free to deglaze the pan with vegetable stock and/or tequila.
When a nice, dark color has developed, add the tomatoes, all of the beans and two cups of vegetable stock. Stir and bring to a boil. Reduce heat to medium-low and cook for a good 20-25 minutes until a bit reduced and thick.
Add the bell peppers and cook for an additional 8-10 minutes.
Ladle chili in pre-warmed bowls, spritz with lime juice and dollop with pistou. Serve.
2 large bunches of flat-leaf parsley or cilantro
1 shallot, peeled
1 glove of garlic
1 serrano chili pepper
2-3 tablespoons of lime juice
Glug of extra-virgin olive oil
Blitz everything in a food processor until smooth. Done!