I used to buy a spice packet to make chili. Then I got ambitious and started experimenting. Most of the time, it turned out great. But sometimes… it was … um… lacking. Here’s the basic recipe that always wins. You can embellish, of course. <\/p>\n
Basic Chili Recipe <\/p>\n
INGREDIENTS
\n1 onion, chopped
\n3 cloves garlic, chopped
\nVegan “meat” (trader joe’s is BEST and is gluten-free)
\n1 pint (or two!) sliced mushrooms
\n1 cup broth
\n1 can (28 oz) crushed tomatoes (if you only have diced, process them)
\n2-3 Tablespoons Chili powder
\ndash of Cumin
\ndash of Liquid Smoke
\nSalt
\nPepper<\/p>\n
Optional:
\nDash of red wine vinegar
\nDash of hot sauce (or two!)
\nChopped veggies (peppers, okra, zucchini, whatever is on hand)<\/p>\n
Saut\u00e9 the onions and garlic in oil or water. Add a dash of the chili powder. As the onions begin to turn color (3-4 minutes) add the vegan “meat” and stir to “brown.” Stir pretty continuously for about 2-3 minutes. Add the mushrooms and stir saut\u00e9 for another 2 minutes. <\/p>\n
Add in the broth, crushed tomatoes, chili powder, Liquid Smoke, salt, and pepper. Stir. Stir some more. Bring the whole thing to a low boil, stirring constantly, then reduce the heat to a simmer. <\/p>\n
Cover and continue cooking on low simmer for as long as you can (an hour is good… 45 minutes will work… 30 if you’re in too much of a hurry… but longer is better). <\/p>\n
When you’re about 5 minutes from serving… make up a batch of the amazing Nacho-Cheze<\/a>… you’ll be glad you did. <\/p>\n