Vegan Chili – You Decide if it’s the Best, but I Assure You, it is

Vegan Chili
Vegetarian chilli with red and white beans, close up, selective focus
AuthorDerek RatcliffeCategory, , DifficultyBeginner

Chilli is a wonderful way to use up extra veg in your fridge and bulk up the wonderful pot of veggies.

Vegan Chili
Yields4 Servings
Prep Time30 minsCook Time2 hrsTotal Time2 hrs 30 mins
 3 medium carrots
 5 celery ribs
 2 medium onions
 2 pints of mushrooms
 1 cup kidney beans
 1 cup chick peas
 2 medium tomatoes
 1 tablespoon miso paste
 1 tablespoon paprika
 1 tablespoon saffron (optional)
 1/2 cup walnuts
 3/4 cup bulgur wheat
 2 x 750ml jars tomato puree
 2 pinches salt and pepper
1

Firstly, I refuse to allow canned products in my house – so all the beans are dry. Get 1 cup of chick peas and kidney beans in a lot of water on the stove. Bring to a boil, cover and turn off. Let stand 1 hour.

2
3

Replace water in chick peas and bring to simmer – cook while everything else is getting started. Get a good sized pot on the stove on medium heat with water or oil – let heat up. Add onions, carrots, celery. Season with salt and pepper and sauté until soft – 10 minutes.

4
5

Add mushrooms that are in season – continue to sauté until the mushrooms start to stick to bottom of pot. Splash some water in to loosen the fond (bits stuck to bottom or pan).

6
7

Add chopped tomato and walnuts, stir for 1 minute. Add tomato puree, paprika, saffron, stir for another minute. Add kidney beans and chick peas (half cooked). Cover and simmer for 1 hour or until everything is cooked. Add the bulgur and stir – allow to stand 45min. You’ll know it's ready when the spoon stands up.

Ingredients

 3 medium carrots
 5 celery ribs
 2 medium onions
 2 pints of mushrooms
 1 cup kidney beans
 1 cup chick peas
 2 medium tomatoes
 1 tablespoon miso paste
 1 tablespoon paprika
 1 tablespoon saffron (optional)
 1/2 cup walnuts
 3/4 cup bulgur wheat
 2 x 750ml jars tomato puree
 2 pinches salt and pepper

Directions

1

Firstly, I refuse to allow canned products in my house – so all the beans are dry. Get 1 cup of chick peas and kidney beans in a lot of water on the stove. Bring to a boil, cover and turn off. Let stand 1 hour.

2
3

Replace water in chick peas and bring to simmer – cook while everything else is getting started. Get a good sized pot on the stove on medium heat with water or oil – let heat up. Add onions, carrots, celery. Season with salt and pepper and sauté until soft – 10 minutes.

4
5

Add mushrooms that are in season – continue to sauté until the mushrooms start to stick to bottom of pot. Splash some water in to loosen the fond (bits stuck to bottom or pan).

6
7

Add chopped tomato and walnuts, stir for 1 minute. Add tomato puree, paprika, saffron, stir for another minute. Add kidney beans and chick peas (half cooked). Cover and simmer for 1 hour or until everything is cooked. Add the bulgur and stir – allow to stand 45min. You’ll know it's ready when the spoon stands up.

Vegan Chili – You Decide if it’s the Best, but I Assure You, it is
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