Tender Love and Chili
When I first invested in a more plant-based diet back in 2018, I was bombarded by a barrage of meatless meat. Before I went pescatarian I’m sure the meatless bacon and “chik’n” nuggets were always around, but my new eyes, fine-tuned and looking for meat alternatives, were introduced to a completely new experience in the grocery store. These alternatives were everywhere! While soon I went back to an omnivorous diet, in the summer of 2019, I tried once more to cut back on meat for a pescatarian diet. I started that journey eating those fake meats again, but a trip to my favorite Indian buffet completely changed my outlook on my diet.
Here I was, the only one of my friends not eating meat, and yet there were so many delicious and meatless options. And they weren’t soy foods dressed up as chicken! They were yummy vegetable-based dishes standing on their own and not pretending to be something they weren’t. I realized then that I didn’t need to base my meals with “meat” at the center.
I found myself often wondering if it was an American concept to boast all of these vegetarian meat options instead of simply celebrating good food.
As I continue through my mostly pescatarian foodie journey I’ve been investigating how to make good meals with lots of veggies that don’t need to hold on to alternative meats as a crutch (but yes, I’m still obsessed with Morning Star “bacon”).
Now, that doesn’t mean you can’t veganize some good meals! It’ll be getting chilly soon (yes, that pun was intended), and you’ll need a hearty and warm meal you can get cozy with. This chili recipe is vegan-friendly, smoky, and overall, just good as hell! So let the fall vibes creep in, put the meatless ground beef down, and bask in some much-needed TLC.
Written by: Milan Harris, @milanrougeee
spicy vegan chili
ingredients:
chili:
3c butternut squash, sliced/cubed 1'“ thick
1can kidney beans, drained
1 can black beans, drained
5-6 roma tomatoes, roughly chopped
2 28oz. cans of crushed tomatoes
1 12 oz. can of chipotle peppers in adobo sauce
1T tomato paste
1 red bell pepper, diced
1 green bell pepper, diced
2 jalapenos, roughly chopped
4 cloves of garlic, roughly chopped
1 white onion, diced
3-4 medium carrots, roughly chopped
2 bay leaves
1T garlic powder
1T chili powder
1T cumin powder
1t ground sage
1T smoked paprika
Salt & Pepper Taste
olive oil
tortilla chips:
canola oil
8-10 small corn tortillas, sliced into 4 wedges
optional: tajin clasico seasoning
garnish:
vegan sour cream
green onions, thinly sliced
Helpful items:
dutch oven
recipe (chili):
Heat olive oil in large pot/dutch oven to medium-high, place onions, jalapenos, bell peppers, carrots and squash inside. Allow to cook for 1-3 minutes OR until onions are translucent. Add garlic. Cook for an additional 1-2 minutes. Add tomato paste, garlic powder, chili powder, cumin powder, ground sage, smoked paprika and salt & pepper to taste. Cook for another 3-4 minutes.
After vegetables are fragrant, add crushed tomatoes, roma tomatoes, chipotle peppers and beans. Allow pot to reach gentle boil. After pot reaches boil, turn down to low simmer and allow chili to cook for 1 hour OR until squash is tender. Stir occasionally. Enjoy!
recipe (tortilla chips):
Fill medium pot 2-3 inches high with canola oil and heat to 300F. Slowly place tortilla wedges into pot without overfilling. Cook for 1-2 minutes on each side OR until desired crispy texture. Place tortilla chips on paper towel or wire rack. Season with tajin or season of choice and allow chips to cool for 4-5 minutes. Enjoy!
