DIR Return Create A Forum - Home
---------------------------------------------------------
Hax Community
HTML https://haxnuts.createaforum.com
---------------------------------------------------------
*****************************************************
DIR Return to: Food
*****************************************************
#Post#: 346929--------------------------------------------------
Vegan chili, good enough to fool omnivores
By: MinArlington Date: September 15, 2025, 5:39 pm
---------------------------------------------------------
This is not a difficult recipe, but it does start with dried
chiles. These days you can find them at nearly any grocery
store, sold in plastic bags.
1 dried ancho chile
2 dried guajillo or new mexico chiles
1 large can (28 oz) tomatoes; it's best to get whole tomatoes
rather than diced because they use better quality for the former
and they are not treated with chemicals to hold the diced shape.
But use what you have.
1 10-ounce package Impossible Beef ground (or an equivalent
amount of the patties). I prefer Impossible over Beyond but this
is a matter of personal taste. Of course you can also use real
meat; I suggest bison for best flavor.
1/2 of a white onion, chopped/diced, or about a teaspoon of
dried onion powder (more if it's the dried flakes)
1-2 cloves garlic or some garlic powder
1 Tb Better Than Bouillon No-Beef broth paste
2 tsp vegan Worchestershire sauce (or use the real thing if
you're pescatarian -- it contains anchovy)
2 tsp ground cumin
1 tsp smoked paprika (or if you like spicy, you can use chipotle
powder for all or part)
1/2 tsp alder smoked salt (you can find this at Whole Foods and
similar stores, or order online. You can use another flavor but
alder is the best and I will die on this hill.) This is
optional.
1/4 - 1/3 cup red lentils (optional. They disappear and no one
will know they're there. They do add to the flavor, fiber,
thickness, and protein.)
1 can each of pinto beans and black beans, or whatever beans you
like in chili. If you like it less beany, only use one can.
Drain and rinse.
In a dry (no oil) pan over medium heat, soften the dried chile
peppers until they soften a bit, just about a minute on each
side. They'll slightly change color. You're not blistering them,
just softening and releasing the flavor oils. Remove and set
aside to cool for a minute.
When they're cool enough to handle, cut the stem end off, dump
out the seeds, cut them open (I use scissors or kitchen shears)
and scrape out the seeds. If you like spicy chili you can add
some or all the seeds back in. Unless you like nuclear chili,
you're going to want to not use all of the seeds.
Put the chilis, tomatoes, Better Than Bouillon, and other spices
into a blender along with about 12 ounces of water. Blend it up
until fairly smooth/just a bit chunky.
Sauté the Impossible Beef over medium heat along with the fresh
onions and garlic if using. Do this in the same pot you plan to
cook the chili in (you can do this in an Instant Pot too.) If
you're not familiar with faux beef, a couple tips: Don't smell
it. It doesn't taste like that when you're done, I swear.
Also, it's not meat -- don't cook it over high temperatures or
it will scorch and taste awful.
When no longer pink, add the liquid from the blender and the
lentils, and simmer for anywhere from a half hour to a few
hours, depending on when you want to serve. If you're going for
longer, you may need to add more water. Add the beans for the
last 30-45 minutes so they pick up the flavors.
This is the basic version -- you can play around with it
depending on what you like. I often use more than one ancho
chile, add a chile negro, and/or add some powdered chile of
another variety.
#Post#: 346950--------------------------------------------------
Re: Vegan chili, good enough to fool omnivores
By: animaniactoo Date: September 15, 2025, 7:40 pm
---------------------------------------------------------
Note for [member=289]constant_craving[/member] who might be
using this recipe: IIRC one of the peeps is Soy Free - regular
Worcestershire sauce has soy sauce in it.
In my easily triggered days that was enough to make me sick, I
don't know how serious it is for the person who will be there
with you.
I have no reviews of this recipe just that I know it exists (and
there are a few others out there), which gives you layered
flavoring of the Worcestershire sauce but uses coconut aminos
instead of soy sauce:
HTML https://awholenewtwist.com/homemade-paleo-worcestershire-sauce/
okay, this one claims to be quick, and is also gluten free:
HTML https://draxe.com/recipes/paleo-substitute-for-worcestershire-sauce/
#Post#: 346956--------------------------------------------------
Re: Vegan chili, good enough to fool omnivores
By: Thetis099 Date: September 15, 2025, 8:32 pm
---------------------------------------------------------
"1/2 tsp alder smoked salt (you can find this at Whole Foods and
similar stores, or order online. You can use another flavor but
alder is the best and I will die on this hill.) This is
optional."
Indeed, I will die on that hill with you. I am a fan of smoked
salt and alder is the best! Thank you for writing up this
recipe. It looks yummy and I am definitely going to try it.
HTML https://media0.giphy.com/media/9TN0Qq8Oey25O/200.gif
*****************************************************