Vegan gluten free chili
Dec. 18th, 2013 08:50 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
eve11First things first: this is our go-to "standard" chili recipe, that I adapted for the vegetarian version. it is from D's dad who got it from the cook on the submarine that he served on in the Navy.
We do a bit of substitutions for this. Instead of dry beans we use 4 (sometimes 5) 14.5oz cans of beans: mix of pink, pinto, light and dark red kidney beans, drained somewhat but not necessarily washed, just some of the liquid drained out of the cans. It is fine also to use more than 2 cups of tomato puree, being as they come in big cans that have more like 3 cups in them; we just use a whole big can of tomato puree. We also generally use a bit less salt than it calls for. And sometimes we use fresh chili peppers too, in addition to dried.
Incidentally for the dried chilis, I use the Alton Brown way of "chopping" them, which is basically to cut them up with cooking scissors, lengthwise first and then crosswise. I use an assortment of mild to moderately hot chilis. I also use a combination of standard chili powder mixed with a bit of ancho chili powder and chipotle. But mostly (3/4 of it) standard.
For the vegan version I used 3 cups of Bob's Red Mill Texturized Vegetable Protein (TVP) as a meat substitute as follows:
put 3 cups dry TVP in a big bowl.
In a saucepan bring to a boil:
--2.5 cups vegetable broth
--3 tbsp gluten free soy sauce (make sure it's gf; soy is often brewed with wheat)
--2 tbspworcestershire sauce A1 steak sauce. You can use worcestershire sauce too if you aren't going vegan; it has anchovies in it.
--1/4 tsp (or pinch, or to taste) ground black pepper
--1/4 tsp garlic powder
I think that was the amount of soy and worcestershire sauce I used. Anyway give the broth a taste and add more if you want it to taste more "meaty". Pour the boiling concoction over the TVP, stir, and let sit for 10 minutes.
Brown the TVP in the saucepan using ~3 tbsp olive oil, and then cook as described in the card. No need to drain, and you can use the rest of whatever vegetable broth you have instead of water in the recipe. I also added a whole orange bell pepper and about 1/3 cup chopped green bell pepper. It probably doesn't have to simmer for quite as long as the card says (we never do simmer it that long), but make sure to stir it every few minutes so the TVP doesn't stick to the bottom of the pan.
Serve topped with chopped chives and cilantro. If you would like to just do vegetarian instead of vegan, add sour cream and cheese to your bowl.
ETA: and a pic!
We do a bit of substitutions for this. Instead of dry beans we use 4 (sometimes 5) 14.5oz cans of beans: mix of pink, pinto, light and dark red kidney beans, drained somewhat but not necessarily washed, just some of the liquid drained out of the cans. It is fine also to use more than 2 cups of tomato puree, being as they come in big cans that have more like 3 cups in them; we just use a whole big can of tomato puree. We also generally use a bit less salt than it calls for. And sometimes we use fresh chili peppers too, in addition to dried.
Incidentally for the dried chilis, I use the Alton Brown way of "chopping" them, which is basically to cut them up with cooking scissors, lengthwise first and then crosswise. I use an assortment of mild to moderately hot chilis. I also use a combination of standard chili powder mixed with a bit of ancho chili powder and chipotle. But mostly (3/4 of it) standard.
For the vegan version I used 3 cups of Bob's Red Mill Texturized Vegetable Protein (TVP) as a meat substitute as follows:
put 3 cups dry TVP in a big bowl.
In a saucepan bring to a boil:
--2.5 cups vegetable broth
--3 tbsp gluten free soy sauce (make sure it's gf; soy is often brewed with wheat)
--2 tbsp
--1/4 tsp (or pinch, or to taste) ground black pepper
--1/4 tsp garlic powder
I think that was the amount of soy and worcestershire sauce I used. Anyway give the broth a taste and add more if you want it to taste more "meaty". Pour the boiling concoction over the TVP, stir, and let sit for 10 minutes.
Brown the TVP in the saucepan using ~3 tbsp olive oil, and then cook as described in the card. No need to drain, and you can use the rest of whatever vegetable broth you have instead of water in the recipe. I also added a whole orange bell pepper and about 1/3 cup chopped green bell pepper. It probably doesn't have to simmer for quite as long as the card says (we never do simmer it that long), but make sure to stir it every few minutes so the TVP doesn't stick to the bottom of the pan.
Serve topped with chopped chives and cilantro. If you would like to just do vegetarian instead of vegan, add sour cream and cheese to your bowl.
ETA: and a pic!
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