Thanks so much to all who attended our second annual vegan chili cookoff last Sunday!
Here's the recipe for the chili that won the "best overall" prize. Enjoy, and thanks Valerie for sharing!
"Don't Be A Jerk" Black Bean Chili
4 large onions, finely chopped
1 large green or red bell pepper, seeded and chopped
3 Tbls olive oil
1 Tbls each mustard powder and chili powder
¼ tsp cumin
1- 15 oz can diced tomatoes
3- 15 oz cans low sodium black beans (drained and rinsed) and 1 cup veggie “chicken” broth
1 6 oz. can tomato paste
½ of a 13.5 oz can coconut milk
Jerk sauce mixture
3 tsp ground allspice
1 Tbls ground chipoltle peppers
3 Tbls tamari (or soy sauce)
3 large cloves garlic
2-3 green onions, chopped
1 ½ tsp dried thyme
2 tsp fresh ginger, chopped
2 tsp salt
2 tsp black pepper
¼ tsp nutmeg
½ tsp ground cinnamon
½ cup olive oil
¼ cup maple syrup(can also use raw cane or coconut sugar)
Flesh of 1 mango, chopped
In a 5 or 6 quart kettle, cook onions and green pepper in oil over medium-high heat, stirring occasionally until the onions are golden and the green pepper is soft.
Add mustard powder and cook, stirring for one minute. Add chili powder, cumin, tomatoes with their liquid, beans, “chicken” broth and tomato paste . Stir until well blended.
Bring to a boil and then turn down heat to low and simmer, covered for about 15 minutes.
While chili is simmering, place all Jerk sauce ingredients in a blender and blend until completely smooth. Then carefully poor into chili mixture on the stove and stir until totally mixed in. Then add coconut milk and stir until completely incorporated. The color may seem a little odd at first. But it will darken after it cooks for a while.
Simmer with the pot partially, uncovered for about an hour. Stir often to keep it from scorching. Serve with your favorite chili toppings.
Note: Like most dishes of this nature, the longer it simmers, the more flavorful it becomes. If you have the day to spare, let this simmer on a very low temperature for several hours and it will be well worth it!
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