Mmmmmmm, chili! We had a little “cold front” here in central Florida recently. It dropped down into the mid-high 40s for about 3 days in a row. It’s practically shorts and flip flops weather again, but we needed something with a little heat to warm us up. My husband hinted that it was great weather for chili, so we took out the crock put and put this fabulously spicy and smoky chipotle chili stew together!
I get really excited about cold weather because it gives me excuses to experiment with various vegan chilis and stews. They’re also hearty enough that my husband will happily eat them without missing the meat, so that makes me happy.
This chili ended up a little runnier than I was hoping because I haven’t used my crockpot in so long. I was a little rusty on which dishes need extra liquid for different cook times, etc. It turned out more like a cross between a chili and a Mexican stew, which was just fine with me! We served it over whole grain brown rice, and it turned out just wonderful!
This chili has a variety of beans, bell peppers, mushrooms, and corn. I normally like to add black olives too, but I was so excited about the cold weather and the opportunity to make a batch of chili that I completely forgot. There are a lot of spices in this too for extra flavor: a few spicy peppers along with smoked paprika and chipotle, garlic etc. It has a really rich, smoky, and spicy flavor profile. If you don’t like spicy, feel free to omit the ingredients which are obviously added for extra heat, like the cayenne pepper. My mother would not go near this chili. 😉
I also wanted to make a cream sauce to go on top of it, but my husband wasn’t in the mood for sour cream, so I whipped up an onion hemp cream sauce to drizzle over the top. Most of the flavor comes from onion powder. This worked out really well since I did not have enough fresh onion to use in the actual chili. It was a nice flavor compliment to the other vegetables and the smoky flavors in the dish.
- 56 oz crushed tomatoes (2-28 oz cans)
- 15 oz each (appx 1 can or make from dried): black, pinto, kidney, and chickpeas
- 10 oz fresh or frozen corn
- 8-10 oz chopped fresh white button mushrooms
- 8-10 oz fresh or frozen chopped bell peppers
- 2 TB dried cilantro
- 1 TB chili powder
- 1 TB cumin
- 1 TB chipotle chili (omit if you do not want it spicy)
- 1 TB smoked paprika
- 1-2 tsp smoked sea salt (to taste - there is no other salt in the recipe)
- 1 tsp cayenne pepper (omit if you do not want it spicy)
- 1 tsp red pepper flake (omit if you do not want it spicy)
- 1 tsp garlic powder
- 1-2 cups water (2 for a thinner "stew" and 1/2-1 for a thicker "chili")
- 1/4-1/2 cup water (depending upon desired thickness)
- 1/2 cup hemp seed
- 1 tsp onion powder
- 2 TB nutritional yeast
- 1/4 tsp sea salt
- juice of 1/2 a lemon (add to taste)
- whole grain brown rice - 3 cups uncooked
- Put all chili ingredients in a 6 qt. crockpot and mix until well combined. Set it on high for 4-5 hours or low for 8-9 hours.
- Prepare rice as indicated on package before serving. We use a rice cooker, and it takes appx. 45-50 minutes.
- Blend all onion cream ingredient in a high speed blender until well combined.
- To assemble, place some rice in the bottom of a shallow bowl, spoon chili on top, and drizzle a little onion cream sauce on top. You can also top with some micro greens if you'd like. I really enjoyed the slight textural crunch and fresh flavor that they added.
- All of the ingredients for this recipe were organic. Please look for organic ingredients when possible.