Hello! My golly-gosh I have not maintained this blog since June! I've actually been busy traveling and working during the summer and have not has enough time to make anything worthwhile in the kitchen! But alas, autumn is arriving soon and my schedule/routine has now settled enough for me to get back into the kitchen and experiment!
During the last week of August, my family and boyfriend took a week-long trip to the Florida and a two-day cruise to the Bahamas. In Florida, we went to Disney World and my boyfriend grabbed a Chili cheese dog due to a tradition that ran in his family. The dish, though it looked greatly unhealthy, smelled really good and according to him, "didn't taste bad either".
Well, lo-and-behold, I had a sudden craving for a chili cheese dog, even though I was never a fan of chili or hot dogs. I blame it on the spices and my love for cheese.
What makes this chili so "fucking amazing" is the charred pepper coulis, which is the pureed or strained flesh of the peppers. What makes it special is how I char the peppers prior to blending which naturally enhances that sweet, smoky and spicy flavor. This is then added to the chili and mingles with the existing flavors of the dried spices n' herbs. Delicious!
F---ing Amazing Vegan Chili
2 Jalapeno peppers, charred or Chipotle peppers in oil
1 red sweet pepper, dice half and char other half
1 yellow sweet pepper, dice half and char other half (optional)
1 green sweet pepper, dice half and char other half (optional)
salt and pepper to taste
half a white onion, diced
2 garlic cloves, peeled and minced
2 packages Yves veggie ground*
1 tsp dried marjoram
1 tsp cumin powder
1 tsp paprika
1 tsp chili powder
1 tsp cayenne pepper powder
1 can diced tomatoes
1 can tomato paste
4 stalks of celery, diced (optional)
1/3 cup packed brown sugar
2 cups black beans, rinsed and drained
2 cups kidney beans with juice
Cilantro and sour cream to garnish (optional)
*You can also used coarsely crushed raw walnuts, whole raw cashews or crumbled extra firm tofu.
Remove the charred skin off the peppers and slice the flesh away to remove seeds (be careful when handling jalapenos). Place in a food processor or blender and blitz until a puree is formed. Set aside.
In a pot, heat olive oil and add in onions. Season with a bit of salt and sweat the onions until almost soft. Add in the garlic and cook until aromatic. Add in the diced peppers, remaining ingredients and the pepper puree. Simmer on low heat for around 10 minutes. If it is too thick, add 1/4 of water. If it is too runny, let simmer, uncovered until desired thickness. Season to taste.
Serve on fries, on a hot dog, or as is with garlic bread or tortilla chips.
I placed my chili in the slow cooker to keep warm so I could eat it the next day for lunch!
|Beef Sausages for the rest of the family (I had Yves Veggie dogs)|