Jan 20

Big Game Vegetarian Chili Beans

Veggie Chili Beans - Copyright Timo McIntosh

Vegitarian Chili Beans – Copyright Timo McIntosh

One of the hard parts of making a real vegetarian chili is getting a good heartiness to it that meat would add. Most recipes call for tomato paste, or diced tomatos and/or celery, but that doesn’t make for a real chili. That would make it a soup or stew. Real chili only uses chilis, spices, and a protein like meat, or in our case, legumes for the base flavor, color, and consistency. To accomplish a real chili, with good thickness and punch, I’ve come up with my own vegetarian chili recipe that I think is pretty good.

I made some today for the Niner game, and they went perfectly with all the chips and other snacks.

The Recipe.
Cook 1/3 cup each of the following together in 7-8 cups of water (about 2 hours):
Black Beans
Anasazi Beans (pinto)
Canary Beans
Black Eyed Peas
Green Lentils
Black Lentils
Red Lentils

Once the beans are done, leave them at a simmer, or save for later cooking.

For the chili base:
5 cloves garlic smashed and fine chopped
1 Med red onion, diced
1/2 cup Shitake mushrooms, chopped
1 large carrot, fine diced
1 large fresh sweet pepper (Bell or Italian), fine cut

2 tbsp Ghee (or Butter)
3 tbsp Canola Oil
3 tbsp Red wine vinegar
1/2 cup white wine

1 tsp Salt (then 1 tsp – to taste)
2 tsp Ground black pepper
1 tsp Allspice
1 tsp Dill
2 tbsp Paprika
1/2 tsp Cardamon
1/2 tsp Coriander
1 tsp Hot chili powder

1.5 oz (aprox 1/2 cup) Ancho chili powder

In a large 6 qt pot, caramelize the onion and lightly saute the garlic in the oil and Ghee. Add in mushrooms, carrot, and fresh sweet pepper. Cook on med-high heat until they start to become tender, about 5-10 minutes. Add in all the other ingredients, including the beans, plus bean water, and stir. Simmer until vegetables are cooked through, and chili has thickened up. Salt to taste.