Celebrate Texas Independence Day with Vegan Chili! Huh? Wha? Why would any proud Texan celebrate with meat-free, beef-free, vegan chili? Because this chili is delicious! And super healthy. This chili is spicy, bold, packed with two varieties of beans and accented by rich chunks of spicy chipotle vegan sausage. It’s packed with fiber, protein and a variety of veggies. Moist cornbread on the side. You can have your chili and feel healthy too. Get my recipe and a few secret chili ingredients I used!
Texas Independence Day! -> “The nation’s second biggest state is celebrating a birthday. Today is Texas Independence Day, commemorating the day, 175 years ago, that settlers in the territory of Texas signed a document declaring independence from Mexico and creating the Republic of Texas.” –cbs
..who knew Texas and Dr.Seuss shared a birthday?
Vegan Texas-chili fans and veg-curious cooks this one is for you. This recipe was quite complex because I entered it in a cooking competition here in NYC (amidst a sea of meat-based chilis, I’m such a rebel). So I added a complex array of classic chili ingredients as well as my secret ingredients. Here are the highlights below and you can get my complete Vegan Chili Recipe here.
Secret Chili Ingredients and recipe highlights:
* Mostly used organic ingredients
* Dark chocolate-espresso squares add depth
* A hint of molasses adds warmth
* Ginger powder adds a warm spiciness
* Multiple types of chilis used: jalapeno, poblano and chipotle in adobo – plus chili powder
* I roasted the veggies (most of them) before adding to chili mixture – intensifies and caramelizes the flavors
* I used dried beans instead of canned. Better texture and flavor
* I used fire-roasted organic canned tomatoes in my base
* A wide variety of garden veggies: carrots, celery, bell peppers, onions, corn, spinach, parsley and more
* A hint of nutritional yeast adds a savory flavor – a pinch of Daiya cheese too
* Ultra fresh, high-quality spices used
* I used organic beans: dark kidney and pinto
* A hint of fresh lime zest and lime juice really boost the overall flavor
* Optional crushed peanuts and pumpkin seeds on top
* Multiple spicy flavors: cayenne, chipotle, jalapeno, ginger, chili powder and poblano peppers
* Slow simmering method (this took me about 5 hours, not including bean soaking time)
* Soak the beans in 1/2 water, 1/2 veggie broth to maximize flavor
* A bay leaf adds another level of flavor
* Veggie protein: Field Roast Spicy Chipotle Sausage wins over taste buds
* Light use of EVOO and a pinch of vegan buttery spread
* Apple Cider Vinegar is a nice touch in roasted veggies
..also try my easy vegan cornbread recipe.