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Vegetarian Chili with Black Soybeans
Nov. 9th, 2017 10:18 pmThis is (mostly) my normal veg chili recipe with Black Soybeans substituted for black beans. This is the first time I have tried Eden Organic Black Soybeans and they were very tasty in this chili.
I am placing this recipe here because we really liked this version and so I want to remember the particular tweaks I did this time.
One pot large enough for everything.
Medium heat and then reduce as mixture gets tight enough to blup.
Ingredients
olive oil
butter
yellow onion
garlic
chili powder (PC No Name blend)
Mexican chili powder (Nature's Choice)
Black Soybeans (Eden organic 398 ml)
tomatoes, whole (Unico 798 ml)
tomatoes fresh ripe
green chili peppers, chopped (Old El Paso 127 ml)
Veggie Ground Round (Yves, 340 g)
Method
Melt butter in olive oil, add chopped onion, sauté until translucent and starting to brown. Add finely minced garlic and allow to just become fragrant. Add chili powders and sauté until thick fragrant paste formed. Add black soybeans and all liquid in tin. Stir until steaming again. Add whole tomatoes & liquid from tin and snip into smaller pieces with scissors. Dice fresh tomatoes and add. Add whole tin of green chilies & liquid and mix well. Add Yves ground round and stir it thoroughly into the mix. Add a little more of each chili powder.
This may be quite wet, and the raw tomatoes need to be cooked. So, set to medium low and allow it to reduce. Stir every 5 minutes to prevent sticking and scorching. When it is the consistency you like, serve hot with a dollop of sour cream.
This is a flexible recipe. I like lots of chili flavor, so I used 4 heaping tablespoons of PC and 1 heaping tablespoon of Nature for the fry in oil, and then I added another heaping tablespoon PC + 1 heaping teaspoon Nature for the simmer. I was short of onions, so it was one little-ish one, but I like garlic, so it was two cloves.
I should probably have diced the tinned tomatoes before putting them in, but I had dumped them before noticing they weren't diced. It would have been an ugly mess - and really: they cooked down just fine when snipped sufficiently by kitchen scissors.
I encourage you to hunt down the Old El Paso Chilies - and be sure to get the ones in the tin and NOT in the jar:
http://www.lifemadedelicious.ca/Brands/oldelpaso/chilies-and-peppers/chopped-green-chilies
I am placing this recipe here because we really liked this version and so I want to remember the particular tweaks I did this time.
One pot large enough for everything.
Medium heat and then reduce as mixture gets tight enough to blup.
Ingredients
olive oil
butter
yellow onion
garlic
chili powder (PC No Name blend)
Mexican chili powder (Nature's Choice)
Black Soybeans (Eden organic 398 ml)
tomatoes, whole (Unico 798 ml)
tomatoes fresh ripe
green chili peppers, chopped (Old El Paso 127 ml)
Veggie Ground Round (Yves, 340 g)
Method
Melt butter in olive oil, add chopped onion, sauté until translucent and starting to brown. Add finely minced garlic and allow to just become fragrant. Add chili powders and sauté until thick fragrant paste formed. Add black soybeans and all liquid in tin. Stir until steaming again. Add whole tomatoes & liquid from tin and snip into smaller pieces with scissors. Dice fresh tomatoes and add. Add whole tin of green chilies & liquid and mix well. Add Yves ground round and stir it thoroughly into the mix. Add a little more of each chili powder.
This may be quite wet, and the raw tomatoes need to be cooked. So, set to medium low and allow it to reduce. Stir every 5 minutes to prevent sticking and scorching. When it is the consistency you like, serve hot with a dollop of sour cream.
This is a flexible recipe. I like lots of chili flavor, so I used 4 heaping tablespoons of PC and 1 heaping tablespoon of Nature for the fry in oil, and then I added another heaping tablespoon PC + 1 heaping teaspoon Nature for the simmer. I was short of onions, so it was one little-ish one, but I like garlic, so it was two cloves.
I should probably have diced the tinned tomatoes before putting them in, but I had dumped them before noticing they weren't diced. It would have been an ugly mess - and really: they cooked down just fine when snipped sufficiently by kitchen scissors.
I encourage you to hunt down the Old El Paso Chilies - and be sure to get the ones in the tin and NOT in the jar:
http://www.lifemadedelicious.ca/Brands/oldelpaso/chilies-and-peppers/chopped-green-chilies
