It's Chili Out!
When the weather gets cold and crappy I always want to cozy up on the weekend, watch a movie, and eat a warm bowl of soup or chili. And, since I’ve made several soups recently, this weekend I thought I’d make chili; a lovely bowl of bean chili that is light but also warm, soothing, and filling.
I always prefer to use fresh tomatoes but if you don’t have fresh tomatoes on hand, then canned, whole tomatoes are a fine substitution. I used a combination of plum tomatoes and grape tomatoes for this recipe. The plum tomatoes provide the base of the chili and the grape tomatoes add a bit of brightness and some great texture and the end of the cooking.
As replacement for the chewy texture of the ground beef I like to use textured vegetable protein (TVP). It is fantastic at absorbing the liquid and flavors around it so I always wait until all the seasoning has been added and the chili has been boiled for a bit to combine the flavors and to eliminate some of the juice from the tomatoes.
I’ve used both kidney beans and cannellini beans in this recipe. I’ve previously use all kidney beans; once I used kidney beans and black beans… Honestly, it doesn’t really matter what type of beans that you use… I just like to color difference between the two that I chose.
And, since this is a quick chili to make, you’ll be gobbling this up in just over an hour!
600 g diced tomatoes + 300 g dices tomatoes, divided
1 large sweet onion
4 cups veggie stock
1.5 cups textures vegetable protein (TVP)
1/3 cup coconut milk
6 oz tomato paste
7 oz each kidney beans and cannellini beans (1/2 of a 15.5 oz can each)
2 Tbs granulated garlic
1 Tbs onion powder
1 Tbs chili powder
1 Tbs + 1 tsp salt
1/2 Tbs liquid smoke
2 Tbs olive oil + 1 Tbs olive oil divided
pepper to taste
Dice the onion and add to a pan with one Tbs of olive oil and set over medium heat to caramelize. While the onions are cooking dice the 600 g of the base tomatoes and add to a large pot along with the veggie stock. Add to the warming tomatoes and stock the remaining 2 Tbs olive oil, the garlic, onion powder and salt, along with the liquid smoke and coconut milk.
Bring the veggie stock and other ingredients to a boil them simmer until the onions are ready. Once the onions are caramelized to your liking add them to the stock pot and give it all a good stir. Simmer the chili for about 20 minutes then add in the TVP and give it another good stir.
Simmer the chili for another 20 minutes or so then stir in the beans and reduce the heat just below a simmer. Cook for another 5-10 minutes then turn off the heat, remove the pot from the burner and stir in the remainder of the the diced tomatoes and the chili powder.
Garnish with sliced green onion, pepper to taste and enjoy with a blanket and movie on a cold and dreary day!