• Home
  • Vegan Mexi-Cali Chili
0 0
Vegan Mexi-Cali Chili

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Vegan Mexi-Cali Chili

A thick hearty smoky chili with a nod to California fresh Mex flavors. Perfect over baked potatoes, vegan hot dogs, vegan burgers, or by itself embelished with avocado, vegan sour cream, vegan cheese and chopped avocado or cilantro crema.

Cuisine:
    A thick hearty smoky chili with a nod to California fresh Mex flavors. Perfect over baked potatoes, vegan hot dogs, vegan burgers, or by itself embelished with avocado, vegan sour cream, vegan cheese and chopped avocado or cilantro crema.
    • 40

    Directions

    Share

    Yields: 4 Servings
    Instructions:
    Roast all chilies till charred and place in medium bowl and sweat for a few minutes. Peel and seed peppers and chop passillas into a small dice. Puree the roasted and seeded Red Bell pepper with tomatoes and water in a blender. Coat bottom of Large Pot with oil and sauté onions on medium heat till soft about 10 minutes and add 1 to 2 roasted, peeled and seeded passila chile(s) chopped. Add spices, and garlic then sauté till it is just slightly cooked. Add drained Beans, pureed Bell Pepper & Tomatoes, water and stir till hot over medium heat for about 15 to 20 minutes. Add frozen corn and lime zest, (optional beer ) then simmer for about 10 to 15 more minutes. Add salt and sugar to taste. Great over Baked Potatoes or on Gardein Burgers. * Do not use Pasillas if they are too hot to use (taste test), this may overdue the spiciness of your chili! Use one or two if they are medium to mild.

    Variation: add ½ cup of a light Beer instead of water. At the end stir in 1 to 2 cups of meat substitute cooked ie Bocca crumbles or Gardein Ground after Chili is cooked. Toppings: Chopped Cilantro, Chopped Avocado, Vegan Sour Cream, Corn Chips, shredded Vegan Cheese like follow your heart or daiya cheddar.

    Ingredients:

    1 Red Bell Pepper (Roasted, seeded, peeled. )
    2 Fresh Passilla Chiles
    1 yellow onion (Cut into small dice)
    3 cloves garlic (Crushed)
    2 tablespoons chili powder (Mikd Chili powder blend)
    2 teaspoons Cumin
    2 tablespoons smoked paprika (Mild variety)
    1 teaspoon Mexican Oregano or Regular
    1 can 15 oz Drained Pinto Beans
    2 cans 15 oz Drained Black Beans
    1 can 15 Drained Kidney Beans
    1 can 25 oz Crushed Tomatoes (Preferrably Organic Fire Roasted)
    1⁄2 cup Water or Pale Bear
    1 Zest of lime
    1 cup Frozen White Corn or Yellow
    2 tablespoons Canola Oil or EVOO
      To taste…
    1 teaspoon Sugar (to taste…)

    Steps:

    Source: Original recipe by Sheryl

    vegansheryl

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    previous
    Mushroom and Walnut Pate
    next
    Lillian's Tortillas
    previous
    Mushroom and Walnut Pate
    next
    Lillian's Tortillas

    Add Your Comment