It’s that time of the week again… chili number 3 coming in hot.
Rocky Mountain Style chili was the inspiration to this hearty, bean filled chili. Traditionally Rocky Mountain Chili uses chocolate and coffee to deepen the flavor of their chili. The sweet and bitter flavors work to balance the fat from the beef (traditionally) and heat from the chiles.
Let’s be honest, this chili tradition had me at chocolate…
For my vegan version, we brought in the “meaty” flavor through the stock. Using the rich brown stock from last week that brings an earthiness to the other ingredients. This chili is packed with beans, crumbled tempeh and veggies brought together with a unique blend of chiles, chocolate and coffee grounds.
Don’t let the ingredients turn you away, let this chili transport you to a campfire in the Rockies.
Vegan Rocky Mountain Chili
Yields 6-8 servings
1 yellow onion, small dice
1 bunch of celery, small dice
2 carrots, small diced
1 red or green bell pepper, small diced
2 tbsp cumin
1 tbsp miso
1 tbsp paprika
1 tbsp coffee
2 oz 75% dark chocolate, rough chopped
2 cans red kidney beans, drained
1 can cannellini beans, drained
1 oz brick tempeh
¼ cup tamari
1 tbsp maple syrup
1 tbsp chili powder
4 cups Brown Stock (recipe from last week)
For the chili paste:
3 guajillo chiles, dried
2 ancho chiles
1-3 jalepeno (depending on desired spice)
1 can diced tomatoes
3 oz tomato paste
3 cloves garlic
Preheat oven to 350 degrees.
1. In a plastic bag, crumble the tempeh into bite sized pieces. Marinate with tamari and maple syrup for at least 30 minutes.
2. Once marinated place on to a sheet tray and bake for 20 minutes until tempeh has developed some color.
3. In a medium bowl, combine the dried chilies and cover with boiling water. Allow to sit for 30 minutes – 1 hour to soften.
4. Meanwhile, roast jalapeños until tender and starting to burst about 20 minutes.
5. While those components are working, start small dicing your vegetables.
6. In a large soup pot, heat 3 tbsp olive oil. When the oil is shimmering add your diced vegetables with a generous pinch of salt.
7. Cook down until tender and onions are translucent.
8. Add cumin, miso, paprika and coffee. Allow to toast for 2 minutes.
9. Reduce to low heat, add rinsed beans, baked tempeh and 4 cups of brown stock.
10. Drain, remove stems and seeds of chiles.
11. In a medium bowl combine all chile paste ingredients. Using an immersion blender or blender, blend until smooth.
12. Add chile mixture to your soup base.
13. Stir to combine, bring to a boil then reduce to a simmer.
14. Lastly add chocolate and allow to melt into the chili.
15. Serve immediately or save for later!