• Aurora

Smoky Chipotle Chili


I’ve recently been experimenting a bit with meal prepping, which has been a challenge since I don’t like most leftovers. Chili is such an easy option because it heats up so nicely, it’s packed full of veggies, and if you use dried beans, it’s seriously cheap! This vegan chili is oil free, protein packed, and has a nice kick! I kept this version relatively mild, so if you like spicy, feel free to add more chipotle peppers or more cayenne. This is how we made it:


Ingredients:


1 lb dry kidney beans

2 cups TVP

2 cups veggie broth

1 tbsp Braggs Liquid Aminos

1 onion, finely chopped

4 cloves garlic, minced

2 bell peppers, chopped

2 chipotle peppers, chopped

2 28 oz cans of diced tomatoes

1 cup okra (frozen or fresh), chopped

2 tsp cumin

2 tsp coriander

2 tsp chili powder

1 tsp paprika

¼ tsp cayenne

1 tsp salt

6 cups water

2 tsp liquid smoke


Directions:


Soak your beans overnight, or for at least 6-8 hours. Put then in a big bowl, and cover them with ample water as they will expand and soak up the water.


Next, drain and rinse your beans.


Pour your beans into a large pot and again cover with ample water, Bring the beans to a boil over high heat, and then reduce the heat to a low simmer. If your beans are too high of a boil, they will split open, so keep them low. DO NOT SALT THEM YET! Salting your beans too soon will result in creating a tough skin, and we are looking for a tender bean who is comfortable sharing her feelings.


Cook your beans for about an hour and then then check their tenderness. If they are starting to get pretty soft, add a tsp salt, and cook for another 30 minutes. If not, keep checking every 20 minutes or so and add the salt towards the end of the cooking process. Mine usually take 1 ½- 1 ¾ hour to fully cook.


When your beans are soft, drain them, and let’s make this chili!


Heat your 2 cups of veggie broth with 1 tbsp of braggs to a boil. Remove from heat, and add the TVP. Set aside for about 10 minutes.


In a large pot, add a little water (or oil), and turn up the heat to medium-high. Add the onion, garlic, and peppers, and cook adding a little more water as needed until they are soft, or about 5 minutes.


Add in the TVP with it’s liquid and the chipotle peppers. Continue stirring until most of the liquid has absorbed.


Add the cans of diced tomatoes, okra, beans, spices, water, and liquid smoke. Stir it, bring it to a boil, and then reduce it to a simmer. Let it cook for about 20 minutes or until the vegetables are soft. Adjust the seasoning, and serve it with some avocado or vegan sour cream!

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©Not That Kind of Vegan 2018