SMOKY, SPICY CHILI MOLE
Perfect make-ahead food for weekday meals, parties, weekends away, and freezer fare. What am I talking about? Why chili of course and this version is a keeper.
I trust you’ll add it to your go-to recipes for it’s just a little different from many chili recipes out there with the richness the cacao adds. Smokiness from chipotle and paprika are perfect in replacing a meaty flavor making this vegan version certain to win over sworn carnivores, so no need to mention it’s meatless. Let them love it without preconceived ideas of ‘vegan’ food being from another planet. Ha ha – just saying! This makes enough for a crowd and is perfect for make-ahead food prep as it freezes well.
INGREDIENTS:
2 Tbsp extra-virgin olive oil
2 onions, chopped into ½ inch dice
4 garlic cloves, minced
1 inch ginger root, grated
2 Tbsp chili powder
1 Tbsp cumin powder
2 tsp dried oregano leaves
2 tsp smoked paprika, to taste
1 tsp chipotle chili powder, plus more to taste
2 Tbsp cacao powder
½ -1 tsp cinnamon
1 tsp sea salt, plus more to taste and freshly ground black pepper
1 heaping tbsp organic tomato paste (I like to use the tube variety)
1 – 500 g package organic tofu, cubed or crumbled
1 large or 2 small bell pepper, chopped into ½ pieces
2 – 28 oz cans, fire roasted tomatoes or San Marzano whole tomatoes (great for a really thick chili)
2½ cups cooked kidney or Romano beans or 2, 14 oz cans (sub with your favorite beans if preferred)
1 bottle organic, dark beer of your choice (Choose gluten-free if desired) See Teri's Tips below for options
1 cup chopped cilantro, for serving along with cheddar cheese sauce or nutritional yeast
DIRECTIONS:
TERI’S TIPS:
Perfect make-ahead food for weekday meals, parties, weekends away, and freezer fare. What am I talking about? Why chili of course and this version is a keeper.
I trust you’ll add it to your go-to recipes for it’s just a little different from many chili recipes out there with the richness the cacao adds. Smokiness from chipotle and paprika are perfect in replacing a meaty flavor making this vegan version certain to win over sworn carnivores, so no need to mention it’s meatless. Let them love it without preconceived ideas of ‘vegan’ food being from another planet. Ha ha – just saying! This makes enough for a crowd and is perfect for make-ahead food prep as it freezes well.
- Main Course
- Prep time: 15 mins, cooking time, as you wish- a few hours is best
- Vegan, Gluten/corn/dairy-free, soy free option in Teri's Tips below
- Servings: 10 plus
INGREDIENTS:
2 Tbsp extra-virgin olive oil
2 onions, chopped into ½ inch dice
4 garlic cloves, minced
1 inch ginger root, grated
2 Tbsp chili powder
1 Tbsp cumin powder
2 tsp dried oregano leaves
2 tsp smoked paprika, to taste
1 tsp chipotle chili powder, plus more to taste
2 Tbsp cacao powder
½ -1 tsp cinnamon
1 tsp sea salt, plus more to taste and freshly ground black pepper
1 heaping tbsp organic tomato paste (I like to use the tube variety)
1 – 500 g package organic tofu, cubed or crumbled
1 large or 2 small bell pepper, chopped into ½ pieces
2 – 28 oz cans, fire roasted tomatoes or San Marzano whole tomatoes (great for a really thick chili)
2½ cups cooked kidney or Romano beans or 2, 14 oz cans (sub with your favorite beans if preferred)
1 bottle organic, dark beer of your choice (Choose gluten-free if desired) See Teri's Tips below for options
1 cup chopped cilantro, for serving along with cheddar cheese sauce or nutritional yeast
DIRECTIONS:
- Heat a large pot, over medium heat, warm olive oil then add onions and cook a 5-7 minutes before adding the garlic, ginger, and spices. Stir well to meld flavors together, then add the tomato paste and for cook approx. 5 minutes adjusting heat as needed.
- Now add the tofu and peppers with a splash of additional oil if needed sautéing for 5-8 minutes or so to brown tofu and caramelize peppers.
- Stir in the tomatoes, beans and beer breaking up the tomatoes. Bring to a boil, reduce heat to low, cover loosely allowing steam to escape, and cook for one to two hours infusing flavors and creating a yummy thick sauce.
- Taste and season with extra salt or spices, if desired then ladle into bowls and garnish with chopped cilantro.
TERI’S TIPS:
- Accompany this chili with soft, grilled warm corn or flour tortillas, organic tortilla chips, guacamole and salsa or Pico de gala. It will keep for 4-5 days and freezes wonderfully. Like most stews, the flavor intensifies as time passes.
- The beer is optional –use broth or tomato juice or water if preferred
- The chili shown here is made with black beans - a personal favorite
- Add sautéed shiitake mushrooms if you want to add even more of a meaty feel. You can sub the tofu with 2 cups pan grilled mushrooms for anyone opposed to the humble yet healthy soy bean.