Chili Non Carne

Chili Non Carne

This recipe was inspired by a diner stop in Olympia, WA. I ordered a side of house made veg chili with my tempeh sandwich, and my daughter fell in love with it. She asked me to come up with something similar, so I did a bit of research online and came up with a New York Times Recipe to use as my base inspiration.

This recipe works really well simmered in a slow cooker (or in our case Instant Pot) either overnight or all day, and tastes even better if you let it sit overnight. You can play around with the spice, bringing it up or down depending on the amount of chili powder you use.

Chili Non Carne

Ingredients

2 Tbsp avocado oil
3 large cloves garlic, crushed
1 medium onion, diced
3 Tbsp chili powder (from recipe below)
¾ cups black beans, soaked overnight (or 1 14 oz can, drained)
¾ cups pinto beans, soaked overnight (or 1 14 oz can, drained)
¾ cup navy beans, soaked overnight (or 1 14 oz can, drained)
2 cups water (whisked with 2 tsp medicinal mushroom powder) or mushroom broth
1 14oz can diced tomatoes
1 Tbsp fresh grated turmeric (or 1 tsp dried)
5 kale leaves, thinly sliced
Smoked sea salt, to finish

Directions

Strain soaked beans and add to your pressure cooker. Pressure cook on high for 14 minutes with 6 cups water, a drizzle of oil and a piece of kombu, Strain and set aside.
Heat oil over medium heat, add the onion and sauté until soft.
Add garlic and sauté a minute or two longer.
Add spice blend and sauté until fragrant.
Add canned tomatoes, mushroom stock, turmeric an beans and stir to combine.
Slow cook for 8 hours on low.
Stir in kale and let sit for 5 minutes longer.
Add sea salt to finish and serve immediately, or store in the fridge overnight for even more flavour!

Chili Powder

Ingredients

2 medium dried ancho chilies, stems removed
2 Tbsp cumin seeds
2 tsp smoked paprika
½ tsp ground black pepper
1½ tsp onion powder
½ tsp dried thyme leaves
1½ tsp oregano
¼ tsp garlic powder

Directions

Combine above ingredients in a spice grinder and process until ground into a fine powder. Chili powder leftovers can be stored in a sealed container for later use.

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