Kalem’s “Hot Damn! Meatless Chili”
I’m really excited to have Kind Lifer Kalem guest blog about his chili recipe, just in time for the Super Bowl! It looks really delicious. Let me know if you try it and tell me what you think in the comments!
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Hot Damn! Meatless Chili
by Kalem
With the New Year just behind us, it’s an opportunity for a fresh start. For many, it’s the time to take those first steps towards realizing our hopeful resolutions. For some, there is one thing on their mind. The Super Bowl!
Try as some may, it’s very difficult to escape the American psudo-holiday. For months, offices across the U.S. have bubbling with excitement over whose fantasy football team was #1 in the office league. People huddle in their cubicles, whispering as they crunch the stats form the previous night’s game, keeping quiet from the boss as they are still on the clock. While I myself am not really into football, with my Hot Damn! Meatless Chili recipe, I can join in on the messy comfort foods that will adorn the tables of many Super Bowl spreads.
As a born-and-raised Texan, I am very much aware of all the rules of "real" chili, but rules are meant to be broken, especially when it tastes so good! My girlfriend Steph and I have made this chili for several parties, and veg and non-veg alike rave over the flavor. Combine with some chips and homemade vegan queso (I really love this Salsa con Queso recipe from fellow Kind Lifer John), and you got yourself some frito-pie or nachos. And for those non-veg friends who are a little nervous about "vegan" chili, it's super easy to have a little cheese or sour cream on the side. Everyone wins. So, give the recipe a try, break some rules, and when you are up for it add your own ingredients to make this recipe your own!
Kalem’s Hot Damn! Meatless Chili
Prep time: 10 min Cook time: 60 min
Serves: makes 4 generous helpings
Ingredients
2 15-oz cans diced tomatoes (preferably no salt added)
2 15-oz cans of beans (at least one black bean with options of black, pinto, or kidney for the other)
½ medium onion, minced
1 bell pepper, minced—it’s best to use the food processor to retain the liquid from the pepper (green or red; if you use red it can eliminate the need to use sugar, depending on taste)
1-2 jalapeños diced (depending on desired level of spice), seeds removed (or leave in 3-5 seeds for more of a kick)
½ cup salsa verde
1 cup “not chicken” broth or vegetable broth
3 cloves garlic, minced
1 Tbsp +1/2 tps cumin (or more, to taste)
1 Tbsp chili powder
1 Tbsp brown sugar
½ tsp cayenne pepper
1 ½ tsp salt, or more to taste
½ tsp pepper, or more to taste
2 bay leaves
Instructions
1. Start by pouring half of the can of black beans with some of the juice from the can into a food processor or blender. Puree. Empty the remainder of the can and the additional can of beans into a colander and rinse. Set aside.
2. Sautee onions and garlic in a large pot until the onion becomes translucent.
3. Add the bell pepper, jalapeño, and salsa verde and cook for about three minutes with the lid on. Then add all other ingredients and cover.
4. Bring to a boil, then reduce to low-medium heat and let simmer for at least 40 minutes.
Top with…
Vegan Sour Cream
Source: variation on Kozmic Blues’ food.com recipe
Prep time: 5 min
Makes: 1.5 cups
Ingredients
16 ounces of silken tofu
1 tablespoon olive oil (canola oil ok too)
2 Tablespoons lemon juice
3 teaspoons apple cider vinegar
1 teaspoon sugar (or your favorite sweetener)
1 clove of garlic, crushed
1/2-1 teaspoon salt, to taste
Instructions
1. Place all ingredients into a blender or food processor
2. Process 2 minutes, or until very creamy and smooth.
3. Refrigerate for at least an hour to thicken.
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Looks great! Yay! Thank you so much, Kalem! I can’t wait for your next post!
What’s your favorite veg dish to share with your non-veg friends?
Share your recipe in the comments below, or add it to your profile to submit it to the recipe gallery!
26 comments
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Just had to comment. This chili is absolutely insanely delicious. I didn't even think I cared for vegan food, but this stuff is amazing. I've made it three times. It makes four huge bowls and it's pretty spicy, which I love. Seriously-- you MUST try this.-
Apr 24, 2013 at 12:29pm0 0I've printed and laminated it. It's THAT good.flag
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how spicy is it if i go by the recipe? maybe if i leave off the jalapenos it will be to my liking. not a spicy fan. thanks!
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Does anyone know how many cups this makes!? I am going to make it for a chili competition and need to know! Thanks! I am excited. -
Made this today and it was delicious! What a great recipe- I think the salsa verde makes it so don't leave it out! Yum! Thank you- Alex @delicious-knowledge.com -
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This was fabulous! My family LOVED it! My 16 month old couldn't get enough, and my husband just kept nodding his head and eating! Next time I will double the recipe. Served with raw veggies and home made tortillas. Also made banana smoothie for dessert.
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I made this today for lunch. It definitely goes in the "never lose this recipe" pile. My boyfriend said that next time I should make twice as much. He's not wrong; it's amazing good! -
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Thank you all! And Claire, I'm so glad that your omnivore partner was a fan. The recipe was my attempt at making something that vegan folks can make that their omnivore friends and family can appreciate. So I'm glad that it was a success! -
I made this last night - with a few minor tweaks based on what I didn't have (salsa verde) and what I did (adzuki beans - bought because of The Kind Life; Jacob Cattle Beans - local here in Nova Scotia!; bulger - for texture) - and my omnivore partner asked,
"Isn't there any left?"
"Could you make some more?"
He rarely does that with my vegan efforts so that's a true commendation! Thanks! -
Hello everyone! Kalem, this looks like a great chili recipe, especially for a novice cook like me. Lately, I have just been using my mom's chili recipe and replacing the meat with soy ground beef or just leaving it out completely. Also, since I from Indiana originally, we have always put past in our chili. Top it with vegan sour cream, so comforting to eat. :) -
Congratulations on presenting a recipe that is delicious without relying on excess fats, salts, refined ingredients, and sugars. Keep up the good work.
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insisto los que vivimos en chile ( chili ) no somos picantes ( ordinarios jaja broma es que en chile traducion de chile picante es mi humor absurdo y poco entendible
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Looks really good! I love chili especially when it's hot and spicy.
POOR IT OVER PASTA!! THAT'S A YUMMY COMBINATION!!
I like sharing the rustic pasta dish from the kind diet! Alicia I was just telling a customer at Whole Foods about your book. She said she was diagnosed with cancer and has been vegan for three months. She had Kris Carr's book in her basket.
Love you. Good luck to SF in the super bowl. I hope they win for you and Christopher (I assume that's who you are rooting for. I'm not a big sports fan but football is fun to watch).
Blake -
I like chili dishes anyway, so this looks good. Thanks for posting, and of course, thanks to Mother Kind Life herself, Alicia Silverstone! x. -
This looks awesome! I've been looking for a great meatless chili recipe... will definitely give it a try!
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This looks like a winner and super easy to make! I made another CRAZY easy chili from the Skinny Bitch series and loved it.
http://veggiegrettie.com/tag/skinny-bitch-debs-chili-recipe/ -
I like adding bulgar...it gives it a 'meaty' texture and makes it very filling and satisfying!
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Thanks for posing! I have never had a meatless chili, but this sounds pretty "damn" good to me! Going to try it =) -
This looks yummy. I'll have to try it out. I recently made a killer vegan lentil chili that turned out far better than I anticipated, it was superb! I posted the recipe at http://majamaki.com/2013/01/vegan-lentil-chili/
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