This recipe seems complicated, but isn't (most of the ingredients are herbs
and spices). I used to make chili with little other than heaps of chili
powder, but this blend of flavours is absolutely beyond compare. Most of
the food prep can be done in the food processor, cutting the prep time and
hassle down to a bare minimum, and it keeps well in the fridge or freezer.
This recipe can easily be halved or doubled, and isn't picky... you can add
your fave ingredients or remove ones you're not keen on. Vegan, fat free,
and hassle-free - just the way I like it. ~Jacqueline
*Scratch Chili* (serves 8)
2 large onions, chopped
2 bell peppers, chopped (different colours always look great)
2 medium carrots, chopped
2 cups zucchini, quartered lengthways and then sliced
2 medium stalks celery, chopped
1 cup white wine
1 t oregano
1 t basil
1 bay leaf
4 cups cooked beans (black beans, adjuki beans, red kidney beans,
pinto beans, cannellini beans)
2 cups fresh or frozen corn
2 cups fresh tomatoes, chopped
2 cups crushed tomatoes, or tomato puree/
1 - 2 jalapenos (chopped - seed them if you don't like 'em too hot)
8 - 14 cloves garlic, pressed (to your own taste)
1 T broth powder, or cube
1 T chili powder
2 T cumin
1 T vegan Worcestershire sauce
1 1/2 t Hungarian paprika
1 t turmeric
1/4 - 1 t cayenne or hot sauce (to your own taste)
1/4 t cinnamon
1/4 t ground coriander
1/8 t whole cloves
1/8 t allspice
pinch of nutmeg
1 T cider vinegar
3-oz. tomato paste
1 1/2 t salt, or salt-free seasoning
fresh cracked black pepper
1 t sweetener (of your choice)
In a dutch oven, saute/ the onion, peppers, carrot, zucchini and
celery in your favoured saute/ liquid for two minutes. Add the herbs and
wine, and cook until the bulk of the wine has been absorbed. Add the beans,
corn, tomatoes, jalapeno, spices, Worcester & hot sauces, and the broth
powder/cube. Simmer 40 minutes, keeping an eye on it and stirring
occasionally. Add the vinegar, tomato paste, salt and pepper. Cook over
medium heat for 10 minutes, then add the sweetener.
From here you can simmer this chili all day, if you wish, to draw
out the flavours in depth (a crockpot works well for this - just transfer it
at the end and cook on low for 10 hours, or on high for 5). However long
you cook the chili, the garlic should be added between 10 and 30 minutes
before the end of cooking. If you like it assertive, 10 minutes is best; if
you like it very mellow, add it earlier.
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