You may be thinking August is a strange month to choose chili as a recipe to feature. It's hot outside, right? Well, not necessarily in the west of Ireland. This is perfect for those misty rainy days. My kids keep requesting it, so it must be a good idea! I kept trying to think of more appropriate summertime recipes, but in the end, chili won.
Print this post
Here are a few good things about why you should make chili in August. First of all, not all the people that read or follow these recipes are in the Northern Hemisphere. It's winter in the Southern Hemisphere and they may need some warm vegan recipe love. Secondly, this recipe makes an absolute ton of chili. Put it in your freezer for easy meals that taste delicious all throughout the year.
For me, I grew up with chili. It was a staple in our house and was always comforting and nourishing. Of course, it had meat in it. When I decided to go vegetarian all those years ago, I really missed having this taste of home. I have tried so many different recipes. A lot of them were good but didn't have the same texture or flavors I was looking for. I finally came upon this recipe and have changed it over the years to suit our tastes. The best addition in my opinion is the jackfruit. Once it's been deseeded and pulled apart, it resembles the texture of shredded chicken. It's delicious! This recipe is wonderful and loved by every member of my family. It's a great one to have ready to go at any point throughout the year. So, happy chili to you all!
Veggie Chili
Ingredients:
1 Tbsp oil of choice
1 large onion
4 cloves of garlic
1 leek or 1 bunch of scallions
2 Tbsp ground cumin
2 Tbsp ground coriander
2 Tbsp oregano
1 Tbsp mild chili powder (add other heat as desired)
1 Tbsp smoked paprika
1 Tbsp paprika
1 tsp cinnamon
1/2 tsp nutmeg
2 Tbsp tomato puree
2 400 gram (14 oz) cans chopped tomatoes
500 grams (2 1/2 cups) dried lentils (I use a mix of red and green)
4 400 gram (14 oz) cans of beans (pintos, black, kidney, etc.)
2 liters (8 cups) of vegetable stock
2 500 gram (16 oz) jars young jackfruit
Instructions:
-Chop the onion, leek/scallions, and garlic.
-Drain and rinse the cans of beans, set aside.
-Drain, deseed, and pull apart the jackfruit, set aside.
-In a large heavy bottomed stock pot, heat the oil and add the onion, leek/scallions, and garlic. Let that cook for a minute or two, then add all spices and herbs. If it starts sticking to the pan just add a few splashes of water to loosen.
-Add the tomato puree and stir well, cooking another two minutes.
-Stir in the dried lentils, beans, chopped tomatoes, and jackfruit. Then add the vegetable stock and mix well.
-Bring it all to a boil and then turn down to a low heat, keeping the chili at a low simmer for one full hour with the lid on. If it starts to look too thick, you can thin it out with small splashes of water if needed.
-Stir every 15 minutes and check seasoning before serving. How much salt you will need to add depends on which stock you use. I usually add about 2 tsp salt.
-Once it's finished, serve with tortillas.
-The flavors develop over time and the chili tastes even better the next day.
Comments
Post a Comment