Chili Out

Hello fall! Although I will always miss those heated days, it is time to sit down, cozy on up with your favorite blanket and dive into some warming meals.  

No no, we are not discussing pumpkin spiced foods today, we are looking into something more chil-i.

A friend of my recently decided to start eating a plant based diet. While enjoying the way he feels and exploring new foods that he would have avoided in his carnivore days, he doesn’t feel vegans have mastered the art of chili. From his experience the vegan community has nailed many interpreted dishes. Veggie burgers are layered with texture, flavor and a fattiness that is present in beef patties. Vegan pastry and cakes are now just as indulgent as their buttered-up counterparts. Even vegan barbecue has made strides in locking in the slow-cooked and smoked flavor.  

But vegan chili has remained bland and uninspired. Sticking to the basics of veg and beans, vegan chili has become no more than a vegetable soup. Nothing of the hearty, stick-to-your-bones, fuel that chili was initially intended to do.

After this discussion, my friend challenged me to the ultimate chili cook off… to create 4 flavor packed, indulgent and mouth-watering chilies that even a cowboy would approve of.

Challenge accepted.

As I began to wrap my brain around the task I realized I actually haven’t made many chilis (meat or vegetarian) and certainly not one beyond canned beans and diced squash swimming in canned tomatoes. So I went to the drawing board to research what makes a great chili and the traditional variations of chili in the United States. Don’t worry, I will just summarize what I found…

TOP 5 CHILI REQUIREMENTS:

1. Rich dynamic flavor. A chili needs to incorporate sweet, bitter, spicy flavors rounded out with a fresh element.

2. Your traditional “beefy flavor,” which for vegan purposes we are going to attribute to umami.

3. Luscious beans, that add a creamy element to the chili without breaking apart.

4. Traditionally, a deep red sauce.

5. The chilies. No use for “chili powder” here. Unique, homemade blends of dried and roasted chilies are needed to achieve the perfect chili base that adds heat and depth of flavor.

5 TRADITIONAL CHILIS:

1. Chili Verde – a base of fresh peppers and tomatillos paired with white beans and shredded chicken or pork.

2. Texas Chili – deep red sauce with hearty pieces of red meat. NO beans and vegetables are best unseen.

3. Rocky Mountain Chili- deep red sauce with notes of chocolate and coffee, packed with meat and beans.

4. Cincinnati Chili- ground beef in a tomato based sauce, mixed with beans atop a bed of spaghetti. Always found loaded up with diced onion, cheddar cheese, sour cream and oyster crackers.

5. Vegetarian Chili- red tomato based sauce, various mixture of beans and large diced vegetables.

To boil it down, I am on a mission to recreate 4 traditional chilis into delicious vegan versions that can stand on their own. Every Monday for the month of October we are going to “chili out” as I post photos and recipes for the 4 variations.

First up, we have a Chili Verde with Jackfruit and White Beans. This classily lighter chili, packs a punch of fresh chilies paired with hearty pieces of jackfruit and beans to achieve a meaty mouth feel.

Let me know what you think!

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Chili Verde

Jackfruit + Cannellini Bean Chili

Yields 10 - 12 servings

4 poblano peppers

2- 3 jalapenos, depending on heat levels

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10 tomatillos

4 cloves of garlic

3 cups white onion, about 1 ½ onions small diced

3 cups celery, ½ head of celery small diced

1 ½ cups carrots, 4 carrots small diced

1 green pepper, medium diced

2 cans Green Jackfruit

2 cans cannellini beans

1 tbsp ground cumin

½ tsp dried oregano

Tbsp yellow miso

Salt

7 cups of Vegetable Stock (recipe below) 

Optional garnish:

Unsweetened coconut yogurt

Lime wedge

Toasted pumpkin seeds

Avocado

 

Preheat oven to 400 degrees.

  1. Toss poblano peppers, garlic, tomatillos and jalapenos with olive oil and salt. Depending on your desired heat level, remove the seeds from the jalapeno before roasting. Place vegetables on sheet trays and roast for 20-25 minutes until soft and slightly charred.  

  2. While the peppers and tomatillos are roasting, small dice onions, celery and carrots. In a large soup pot, heat 3 tbsp olive oil. Add diced vegetables and a heavy pinch of salt. Allow vegetables to sweat until translucent and tender, about 10-15 minutes.

  3. Add diced green pepper, ground cumin, oregano and miso allowing it to cook for another 5 minutes until cumin is fragrant. * If using store bought stock use 2 tbsp miso. Reduce heat to avoid burning.

  4. Remove peppers and tomatillos from the oven.  Remove stem and seeds from poblano peppers and jalapenos (if you have not already done so). Blend ingredients together, in a bowl using an immersion blender or blender.

  5. Add the tomatillo paste to the sautéed vegetables and 6 ½ cups of stock, stirring to incorporate. Keep heat low as you prepare the jackfruit and beans.  

  6. De- can and rinse jackfruit. Pull the jackfruit apart into ½ inch pieces, it should resemble pulled chicken. Toss in olive oil, salt, 1 tsp cumin and 1 tsp chili powder. Transfer to a sheet tray and roast at 400 degrees for 10-15 minutes. The jackfruit should have some browned edges and should feel dry.

  7.  De-can and rinse off the cannellini beans and toss into the chili base. Add all of the roasted jackfruit to the base. Bring mixture up to a boil then reduce to a simmer. Season to taste.

  8. Allow to simmer for at least 20 minutes, and serve. Garnish with toasted pumpkin seeds, coconut yogurt, lime and avocado.

  9. This chili can be made ahead and stored up to 4-5 days in the fridge, or portioned and frozen for up to 4 months.

  

Vegetable stock

Adapted from Bon Appetit’s Vegan Umami Broth 

4 tbsp yellow miso

2 yellow onions, peeled and rough chopped

½ head celery, rough chopped

4 carrots, rough chopped

2 cups dried shitake mushrooms

½ bunch parsley

1/2 head of garlic

3 tbsp Olive oil

¼ cup tamari

 

Preheat oven to 350 degrees.

  1. In a small bowl whisk olive oil and miso together to be a thick paste. Add a splash of water to thin so that it is thick but pliable.

  2. Combine all prepped vegetables in a bowl tossing with the miso paste to coat. Transfer to a sheet tray and laying everything evenly in one layer, you may need two trays.

  3. Allow to roast at 350 degrees for 45-50 minutes. Stirring occasionally to avoid burning. You want your vegetables to be browned, tender and fragrant.  

  4. In a large soup pot, place all of the roasted vegetables. Add in a ½ bunch of parsley and a ¼ cup tamari. Cover with 8-10 cups of water.

  5. Bring to a boil, then reduce to a simmer, uncovered. Allow broth to simmer for 1 hour.

  6. Strain broth through a fine mesh strainer into a large bowl or pot. Discard vegetable solids. Store liquid for 3-4 days in the fridge or freeze for 3-4 months.

Macadamia Butter Cups

I have one word for you, decadence.

Imagine sitting on the beach in a tropical paradise, relaxing with a drink in your hand just as the sun sets.  You’re peaceful, content, maybe even a little sunburned… Oh, sorry! That was just your taste buds being transported to their happy place with one bite of these Macadamia Butter Cups. We’ve kicked peanut butter to the curb with this one as we update a classic treat. These Macadamia Butter Cups are delicious with a little nutrients mixed in.

Macadamia nuts are surely the star of the show in these cups, packed with healthy fats, fiber, minerals and antioxidants. The macadamia nut has a unique balance between Omega 6 and Omega 3 fatty acids, providing an anti-inflammatory reaction to the cardiovascular system. This may help reduce cholesterol and protect against heart disease.

In addition, macadamia nuts have a high fiber content (1oz = 2.3g) and anti-oxidant properties due to their flavonoid content.  Flavonoids occur naturally to protect the macadamia plant from environmental toxins, however, in the body flavonoids are turned into free-radical fighting antioxidants protecting our bodies from various toxins and disease.

Just as you thought this dessert couldn’t get any better… we folded the buttery, macadamia nuts with coconut butter creating a luscious, tropical combination. Lucky for you, coconut butter is also loaded with its own set of nutrients. Similar to the benefits of coconut oil, coconut butter is packed with lauric acid, healthy fats, amino acids and calcium.

So put down the Reese’s and get your hands on something you can feel proud about.


Macadamia Coconut Butter Cups

Serves 12

Filling

  • ¾ cups coconut butter, melted
  • 1 cup Mauna Loa chopped macadamia nuts, soaked
  • 1 tsp vanilla
  • 1 tbsp maple syrup

Chocolate Coating

  • 16 oz dark chocolate chips
  • 1 tbsp coconut oil

Directions

  1. In a food processor combine all of the ingredients for the filling. Blend until smooth and set aside.
  2. Over a double boiler, melt the dark chocolate with 1 tablespoon of coconut oil.
  3. In a lined cupcake pan, portion 1 ½ tablespoons of the melted chocolate onto the bottom of each muffin liner. Place in the freezer until set, approximately 10 minutes.
  4. On top of the chocolate bases, spoon 1 tablespoon of the macadamia filling. Spread the filling into an even layer that does not reach the edge of the cups. Cover the filling with another 1 ½ tablespoons layer of melted chocolate, ensuring that chocolate covers the filling entirely.
  5. Place back into the freezer until set, at least 20 minutes. Once set, enjoy!