Candle Cafe’s Make Your Own Chili Bowl

Tuesday, November 11th, 2014

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So this make-your-own chili bowl is from the “Super Bowl Big-Game Party” menu in Vegan Holiday Cooking (hey! that’s not a holiday!), but I made it for the last game of the World Series. (Yes, my queue is that far behind. VeganMoFo, you do it to me every year!) Personally, I think it goes well with any sports (Channeling my inner Mitchell here.), a sentient with which Shane heartily agreed,

Anyway, it’s really easy to make – just a whole lot of chopping and simmering really – and Candle Cafe offers a bunch of topping ideas. I mixed some Tofutti sour cream with chives, stirred it into my chili, and garnished it with tortilla chips. (Okay, so maybe “garnished” is an understatement.) So good, and the abundance of lentils is pretty chill on my stomach.

chili sin carne, para los perros

Saturday, November 6th, 2010

This is a much, much milder version of Shane’s (award-winning!) Sweet and Spicy Chili. For the dogs, that is. (Yes, I feed my dog-kids a vegan diet. No, I’m not sacrificing their health and well-being at the alter of my own selfish ethics. For new visitors: you can find additional details and a disclaimer of sorts here.)

This recipe makes about 20 cups of food, or enough to feed 5 hungry little doggies for a week or so. If you’re not a borderline animal hoarder like moi (joking!), probably you’ll want to cut this recipe in halfsies.

chili sin carne, para los perros

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Ingredients

olive oil
3 Boca Burgers (optional)
OR 1 16 oz brick of firm tofu (optional)

water
1 16 oz can of diced, unsalted tomatoes
1 6 oz can of low salt tomato paste
2 cups of sundried tomatoes

24 ounces dried beans OR 6 16 oz cans of cooked, low sodium beans (chef’s choice!)
(I used 8 ounces each of dried pinto, black and red beans.)

3 cups texturized vegetable protein (TVP)
3 cups fresh or frozen mixed vegetables
1 cup diced green peppers

brown sugar to taste (I used 4 tablespoons)
dried mustard to taste (me: 1/2 teaspoon)
paprika to taste (me: 1/4 teaspoon)
chili powder to taste (me: 1/4 teaspoon)
cumin to taste (me: 1 teaspoon)
black pepper to taste (me: 1/4 teaspoon)
lime juice to taste (me: 1 tablespoon)
flour to taste
water and/or low sodium tomato juice to taste

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Shane’s Sweet & Spicy Chili (and a Tiny Vegan Victory!)

Monday, January 18th, 2010

Every fall, the husband’s company holds a chili cook-off. While he always talks a good game about entering, the day always seems to pass him by, chili-less. (Not to imply that he’s bluffing; rather, he makes the hour-long trek into the office but once a week, leaving him out of the loop and slightly less motivated to drive in to enter when the day finally rolls around.) guess 2009 was his year, though, because he entered a dish and came in…*drumroll please*….second place! Out of, um, four dishes. But wait! It gets better.

As y’all probably already know, the husband is a vegan like moi. And his veganism is well-known around the office. (All those “team” and catered office lunches.) So of course he couldn’t enter the dish under his own name right? For starters, he didn’t want anyone to hold his chili’s “lack” of “meat” against him. (Call this the “weird vegan shit” factor.) Plus, he had another, hidden agenda – an agenda which was, dare I say, even more important than winning. He wanted to see if he could make a chili that might “pass” as not-vegan. Hence all the Boca Burgers and TVP in the recipe below!

Well, as I’ve already said, his chili came in 2nd out of four entries. His runner-upedness is due solely to the fact that he made his chili too damned spicy. Good for him, cause that’s his thing – but for his office mates, not so much. I told him: if you want to win the popular vote, you’ve got create a product/message/dish that’s watered down, inoffensive, palatable to the masses. In the end, he refused to compromise his culinary integrity, and 2nd place is his reward. Whaddyagonnado?

More importantly, no one suspected that his chili was vegan! Everyone thought his “meat” was the real deal. (Um, wait.) A few office mates even knew or suspected that he’d enter a vegan dish under someone else’s name, and so were on the lookout for an impostor. Vegan WIN!

Anyhow, here’s the recipe – as best he can remember it, that is. There’s a whole lot of taste testing and recalibrating involved. Also, it makes a rather large pot, so you may want to adjust the portions accordingly.

As I’m not one for excessive spice – some mild salsas are too much for me (!) – I did not go near this dish. Nope, it’s Chocolate Chili (hold the chiles and chili powder) for me, thank you very much. (Grounds for divorce, anyone?)

Shane’s Sweet & Spicy Chili

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VeganMoFo, Day 15: Vegan Chili & Baked Beans, for Dogs & their Peoples

Wednesday, October 15th, 2008

In the interest of using up another half-bag of apples, I went a-searching for vegan dishes with both beans and apples in the ingredients list. I found a few chili and baked bean recipes with apples, which was enough to reassure me that a bean/apple combo wasn’t totally bonzo. I wasn’t 100% satisfied with any of the baked bean or chili recipes I found, though, so I decided to cook up this Vegan Baked Beans recipe at allrecipes.com and just toss in some apples as needed.

Initially, I’d planned on making one serving, sans apples, and then sampling it myself before doubling it (if needed) and adding the apples to make dinner with a week’s wroth of leftovers for the dogs.

Alas, I am a dolt.

You see, I started cooking without first reviewing the entire recipe. (Never do this, people. It’s all sorts of st00pid.) When I started the dish, I assumed that it called for 6 cups of water. But, not so much. The water is just for cooking the dry beans – then you drain and discard it, and move on from a pot to a casserole dish. Since I was working with canned beans, I didn’t need any water at all. But I didn’t realize this until I’d mixed 6 cups of water with the tomato paste (“Surely they must mean paste instead of sauce,” I thought. “There’s already too much water in this dish as it is!), sugar, spices, etc. Then I was between a light and dark red kidney bean, as it were. So I pushed on, resolving to give this dish to the dogs and make the recipe properly, a second time, for dinner for the husband and I.

So I guess what I’m saying is that I have two adaptations of this recipe to share – one that’s more like chili, the other which is mostly definitely baked beans as intended. Both dishes are actually quite tasty (and suitable for dogs and people alike), though the chili takes about three hours of cooking to boil down enough so that it looks like chili instead of soup.

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