Vegan Chilly-Brrrrrrrr!!! – for those chilly Autumn nights
3 tablespoon raw, first pressed virgin coconut oil
1 big onion, chopped
5 bay leaves
1 ½ teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
4 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped (I used a very small can and chopped it)
1 tablespoon of garlic granules
2 (4 ounce) cans chopped green chilé peppers
2 (12 ounce) packages vegan ground burger crumbles
3 (28 ounce) cans crushed tomatoes (crushed works best, as I used other types like chopped or diced, to make a batch, this batch is waaaaaay better. If you cannot find crushed, go with chopped or whatever)
¼ cup chili powder
1 tablespoon ground black pepper just grind it to taste
BEANS just use whatcha got(lazy, I mean busy people can used canned beans LOL)or read directions below
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
½ teaspoon cinnamon
1 tablespoon maple
1 teaspoon juice from a lemon or already squeezed lemon juice
Instructions for the vegan chilly:
Heat coconut oil in a large pot over medium high heat. Stir in the chopped onion, chopped celery and season with 5 bay leaves, cumin, oregano, and salt. Cook and stir until semi tender, then mix in the chopped green bell peppers, jalapeno peppers from tin which you should chop, garlic granules, and green chili peppers from tin already chopped. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
Mix the cans of tomatoes into the pot. Season vegan chilly with chili powder and fresh ground black pepper. Stir in the kidney beans, garbanzo beans, and black beans, or whatever beans you have. Lastly, to taste, add a dash of cinnamon. Add a splash of lemon juice. Add a teaspoon or more of maple syrup. maybe more salt, or more ground pepper or whatever you like. Most importantly, IMPROVISE to make it taste like what you want. Have fun!
Here’s how to cook beans and chick peas from dried to keep around in your fridge at all times:
Soak 2 C dried kidney beans, chickpeas, and black beans in water overnight. (Or use canned, but I recommend using beans you cook yourself without additives, sodium, and BPA from cans.
Rinse beans next day. Cover beans with fresh water about an inch higher than beans. Cook beans in separate pots, as they finish at different rates. Bring to boil. Add a tsp of baking soda when cooking. This was a trick I learned abroad to help get rid of gasses so they cause less gas in your body. When you add this, please be careful, as the water will bubble up, and don’t let it spill over onto your stove. Dump extra foam in the sink. After water has reached boiling point, lower the temperature to medium high. Leave beans to cook. Check back every 10 minutes or so. Eventually, you will like the texture of the beans or chickpeas, and then you can turn off. Bring to sink, drain, rinse with cold water, and you can store beans in the fridge. I recommend making a batch of beans weekly or bi-weekly to keep in Pyrex or other glass containers to have at your fingertips to always be able to make this vegan chilly, or add to salads, make beans and rice, soups, or any other dish your creative mind thinks up.
PLEASE share this recipe with everyone you know. This main staple food of the U.S. is JUST as amazingly delicious without dead animals in it.