Inspired by the chili we had at the potluck the other nightI decide to make a pot of my vegan chili. I've been making this for many years now - it's been served at my neighbor's Super Bowl party for probably the last 4 years or so with great success. I would recommend starting with less chili powder and adding more to taste. I've used some chili powders that were explosively hot!
1 large onion, chopped
1 teaspoon freshly ground black pepper
2 garlic cloves, minced
¾ ounce ground cumin seed
1 ounce plain chili powder
2 tablespoons dijon style mustard
1 tablespoon salt
1 tablespoon dried basil
1 tablespoon dried oregano
2 tablespoons dried dill
2 tablespoons dried parsley
2 tablespoons red wine
2 tablespoons lemon juice
1 6 ounce can tomato paste
2 28 ounce cans chopped tomatoes (do not drain)
2 cans kidney beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 cup TVP (texturized vegetable protein)
1 small can sliced black olives
water as needed
Combine everything except olives in crockpot and cook on high for about 4 hours then reduce to low for another 4 hours or so. Add olives about an hour before you’re ready to serve. The longer it cooks, the better it tastes.
Adapted from Silver Palate Cookbook “Chili for a Crowd”
I didn't get a picture of the chili - it was a night where we all ate whenever it was convenient. But I haven't posted a dog picture for awhile so here is a picture of Bella - she had been rummaging through the bag I keep at my desk for paper recycling and when she went back to her favorite spot, acting all casual, I spotted the post-its stuck to her face.
It is now summer vacation! Woohoo!