What Would Superbowl Sunday Be Without Vegan Chili?

Wow! It's been more than two weeks since I posted anything. I guess I better get back to it!

What would Superbowl Sunday be without a bowl of spicy chili and some chips and guacamole, or better yet, seven layer dip! I have to say, Mexican and Southwestern foods are some of the easiest to veganize, because the real flavors come from spices, and it's easy, as well as very healthy, to let go of the authenticity of lard. Give these recipes a try and tell me if your friends could even tell the difference.  Their arteries will definitely be able to tell the difference!

Three Bean Vegan Chili

• 2 cups TVP chunks re hydrated with 1 cup Merlot and 1 cup No Beef Broth
• 1 large onion chopped
• 1 large green bell pepper, chopped
• 3-4 cloves minced garlic
• 4 15 oz cans organic, low sodium tri bean blend (red kidney, pinto & black beans), with liquid
• 2 15 oz cans organic, diced, no salt added tomatoes, with liquid
• 2 4 oz cans organic diced green chilies
• 1 8 oz can organic sliced ripe olives, drained
• 1 32 oz can or jar of organic, low sodium marinara sauce
• 3 heaping tbsp chili powder
• 2 heaping tbsp ground cumin
• 1 heaping tbsp unsweetened cocoa or cacao
• 1/4 cup masa harina (corn flour) or oat flour

Use the large Dutch oven or a large soup pot for this--it makes at least 6 quarts.  In a large Pyrex measuring cup, heat the wine and broth to boiling in the microwave then add TVP chunks.  In the Dutch oven, over medium heat, saute the onion in some broth, then add the green peppers and continue sauteing.  Add garlic and stir.  When onions are translucent and bell peppers softened, add re hydrated TVP, chili powder, cumin and cocoa or cacao.  Stir until the spices are coating everything else.  Add beans, tomatoes, green chilies, olives and marinara sauce.

You can bring up the heat and continuously stir to prevent scorching at this point.  When chili temperature is near a boil, reduce heat to low and continue to stir until heat reduces and chili is simmering.  Cover and simmer for 30-45 minutes.  To thicken, sprinkle in masa or oat flour at the end and continuously stir to prevent lumps.  Let simmer 5 more minutes covered.  You can leave the burner on the lowest setting, or put on a warmer, or transfer to a preheated crock pot set on low or warm.  Serve in bowls or large mugs and  top with chopped onions or scallions and Daiya Cheddar Shreds if you like.  Everyone will want a second bowl!

The next blog will be that seven layer dip!