On Sunday last week, Eastern Village Cohousing in Silver Spring Maryland held a chili tasting contest and the Most Creative award was for a plant-based chili. The Best Overall also went to a plant-based chili in a tie.
That best overall chili was:
2 red onions, minced in a food processor with the chopping blade
2 sweet red peppers, seeded and rough chopped to 1/4″ to 1/2″ pieces in a food processor with the chopping blade
1 medium jalapeno pepper seeded and minced
2 tsp ground cumin
2 Tbsp chili powder
1/2 tsp dried oregano
1/2 tsp coarse ground black pepper
1/2 tsp black truffle salt
1/2 tsp Real Salt
2 1/2 cups boiling water
2 Field Roast grain chipotle sausages, sliced to 1/2″ rounds
1 pound cooked weight fire roasted tomatoes, chopped with any expressed cooking liquid (or 15 oz can with liquid)
1 Tbps cilantro, leaves chopped, stems minced
30 oz cooked weight of black beans (or 2 15 oz cans)
1 Tbsp corn meal mixed with 1.5 Tbsp water
Fresh juice of 1 lime
Serve with shredded Daya brand vegan cheddar cheese
Heat oil in large pot. Carmalize onions with black truffle salt until very soft, at least 10 minutes. Add garlic and cook 2 minutes more.
Add red pepper and jalapino pepper to pot and cook 5 minutes.
Make a clear spot in the center of the pot and add a little oil. When oil is hot add the cumin, chili powder, oregano, and black pepper. Allow spices to cook for a minute then stir in to mixture.
Stir in cilantro, tomatoes and tomato cooking liquid. Add the boiling water, bring mixture to a boil, and simmer for 20 minutes.
While simmering mixture, sear Field Roast sausage in a little oil in separate pan. Add to main pot when mixture is done simmering.
Add cilantro and black beans and mix well.
In a small bowl mix corn meal and water to for a slurry. Add slowly to chili while mixing. Cook a few minutes to thicken.
Add Real Salt and lime juice.
Best when made the day before so flavors can have time to mix well.