Vegan Chile

I know, I know, it's about time I made a vegetarian chile. After all, I've made Chicken Chile, Pumpkin Turkey Chile, White Chicken Chile, so it was only a matter of time that I make a vegan chile.

Especially since I rarely eat meat anymore. I still eat chicken and sometimes I have seafood but I don't eat beef or pork. I've been beef and pork clean for three years now.

It's a choice for me not to eat beef or pork. I don't try to push my ways on anybody, which is why I always let you know when beef can also be substituted instead of chicken in recipes.

Yes, there are times I've thrown around the idea of going completely vegan, entirely meat-free, but then I remember how much I love chicken wings and turkey. How can I give up wings during football season or Thanksgiving turkey?

Instead I only eat meat about once a month now. My last time was when I made my Engagement Chicken.

Which brings me back to this vegan chile. It's so hearty and full of flavor, you'll never miss the meat. This chile is so thick, you can stand a spoon up in it!

I use four different types of beans: black, red kidney, pinto, and small red beans, along with quinoa and barley to give this chile its heartiness.

For flavor, I used a different seasoning I've never used in chile before, cocoa powder. Yes, cocoa, as in chocolate!

Now don't be shaking your head until you try it because cocoa in chile really is a game changer. The cocoa powder gives this chile its deep, rich flavor.

But don't take my word for it, you have to try it yourself and let me know what you think. I'm pretty sure cocoa powder in chile is going to become a must for you from now on. I know it will be for me!

Vegan Chile

Recipe by Julie Murphy

A vegan chile so hearty & full of flavor you'll never miss the meat.

Prep time: 15 minutes
Cook time: max 10 hours
Total time: 10 hours and 15 minutes (maximum time)
Yield: A whole lotta chile
Ingredients

• 1 cup dried red kidney beans
• 1 cup dried black beans
• 1 cup dried pinto beans
• 1 cup dried small red beans
• 2-32 ounces vegetable broth
• 1/2 yellow onion, diced
• 1/2 red onion, diced
• 1 garlic clove, minced
• 1/2 jalapeno, seeded and diced
• 1 green bell pepper, seeded and diced
• 4 carrots, peeled and sliced
• 1/2 cup quinoa, uncooked
• 1/2 cup barley, uncooked
• 1-28 ounce can crushed tomatoes
• 1-14.5 ounce can diced tomatoes
• 1-7 ounce can diced green chilies
• 1 Tablespoon cumin
• 1 Tablespoon chili powder
• 1/2 teaspoon chipotle chile powder
• 1 teaspoon fresh oregano, diced
• 2 teaspoons homemade taco seasoning
• 1/2 teaspoon ground coriander
• 3 teaspoons unsweetened cocoa powder
• 1-2 whole bay leaves
• Sea salt & ground black pepper to taste

Cooking Directions

1. Prepare dried beans the night before by placing them into a large bowl, adding water approximately 1 to 2 inches above beans. If you have it available, add in 1 Tablespoon apple cider vinegar. Cover and let soak overnight. Doing this helps to remove some of the sugars in dried beans that cause flatulence.
2. After soaking beans overnight, pour beans into a colander and rinse well with water. Sifting and removing any rocks.
3. Prepare crockpot by lightly wiping sides and bottom with olive oil. I find this helps prevent food sticking to inside of crockpot, making for easier cleanup.
4. Pour beans into a large crockpot.
5. Add remaining ingredients, stir together and place cover on top. Place on High setting for 6 to 7 hours or Low setting for 8 to 10 hours. If you're home while cooking chile, stir every few hours.
6. Beans will be soft when chile is ready.
7. Serve warm with cornbread or tortilla chips.
8. Top with sour cream or plain Greek yogurt, shredded cheese, diced onions or jalapenos, diced tomatoes or avocados.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

Shared with: Savoring Saturdays

World's Best Refried Beans - Crockpot Style

 

I am finally off work for a few days! For the past few years, I’ve been going back home to California but since Thor got diagnosed with diabetes earlier this year, I had to change my plans. It’s still time away from work and that makes me a happy girl!

Since I’m staying home this year, I decided to use this time to get some things done at home like plant some flowers, mulch for the Fall, steam clean the carpets, wash my car (yeah, the fun stuff), plus cook, bake, and create some yummy foods in the kitchen so I can share with you!

With all these chores on my To Do list, I don’t want to spend a lot of time in the kitchen right now. So I needed to make a meal that is not only satisfying, but allows me time to work on my list while still letting me share a delicious recipe with you. And after searching my Pinterest boards, my virtual cookbook, I found the perfect recipe for letting me do all this.

These are hands down the best crockpot refried beans you will ever have! I know what you’re thinking, “world’s best”? I didn’t quite believe the title myself until I tried them and they are the BEST refried beans I’ve ever had. Ever. In. My. Lifetime. Best. Beans. Period.

Let’s just say, they are so dang good that I didn’t even make them into refried beans. They're just that good!

So here’s the recipe and you let me know if you don’t also think these refried beans are the best you’ve ever had too!

World’s Best Refried Beans – Crockpot Style

Needed to make ~ 6-7 quart crockpot is needed for full recipe (2 lbs. beans) unless you half the recipe, then you can use a smaller crockpot.

Ingredients

2 pounds dried pinto beans, sorted and rinsed

2 Tablespoons apple cider vinegar

1 yellow onion, diced

10 garlic cloves, diced

2 teaspoons oregano

1 and ½ teaspoons ground cumin

½ teaspoon ground black pepper

3 cups vegetable broth (can also use chicken or beef)

3 cups water

4 and ½ teaspoons sea salt

1-2 jalapenos, seeded and diced *optional*

Directions

After sorting and rinsing dried beans, place in a large mixing bowl. Fill the bowl until it covers the beans, approximately ½ inch from the top. Add 2 Tablespoons of apple cider in with the beans and cover to let soak overnight.

In the morning, pour the beans into a colander to drain and rinse with fresh water. After rinsing the beans, add them with all other ingredients into your crockpot.

Cook on HIGH for 7-8 hours or LOW for 8-12 hours.

When beans are done they should be soft enough to easily squish between your fingers.

For refried beans

Place cooked beans in a food processor or immersion blender and blend to your desired consistency. Note beans will become thicker as they cool.

If you love them as I do, straight from the crockpot, place in a bowl, top with your favorite topping of onions, cheese, sour cream, or hot sauce. Serve and enjoy!

Recipe source ~ Allergy Free Alaska by Megan

*Helpful Hints*

- if you don’t want the beans spicy, you can leave out the jalapenos or adjust to you and your family’s taste.

- All measurements are US

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post and Allergy Free Alaska for the original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

Featured at ~ Simple Supper Linky Party #24 with Moore or Less Cooking Food Blog, On Display Thursday Linky Party #9

 

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