I made a meat-based chili earlier this year for a competition. Now I'm trying out a vegan chili. For this recipe I started with dried kidney beans and dried chickpeas and sprouted them for about four days. I ended up not using the chickpeas for the recipe.
After the beans had a number of little sprouts, I cook them in my instant pot with salt and water. And then they went into the fridge to cool down and rest.
I followed a basic chili recipe my mom used to make. I omitted the green peppers because I didn't have any and I omitted the ground beef because this is a vegan dish.
After mixing in all the ingredients and tasting it Tim and I decided it needed more salt and seasoning so I added in another tablespoon of chili powder, some ancho chili powder, another teaspoon of salt, and a good sprinkle of pepper.
I let the chili cool and put it in the fridge for the party. I heated it up in the crock pot and added in a bit more water. Abigail, Tim, and I thought the taste was good so I did not add any more seasoning.
The chili was a hit at the party. Some people used it to top their baked potatoes and some ate it from a bowl (sorry no photo of the finished product.) I was worried that it would just be like a bean soup - but it was very tasty. Vegan chili is better than just okay!
15 down and 7 to go. Coming up are a vegan corn chowder
My soup rankings to date
#1 Broccoli Cheddar Soup
#2 Vegan Tomato Basil Soup
#3 Chicken and Wild Rice Soup (I made it again and it was SOOO good!)
#4 Polish Dill Pickle Soup
#5 Cream of Vegetable Soup (Dolly Parton's Dixie Stampede Soup
#6 Mulligatawny (Soup Nazi Copycat recipe)
#7 Shrimp Ramen
#8 Vegan Chili
#9 Cream of Mushroom
#10 Cabbage Roll Soup (I made this twice it was soooo good!)
#11 Texas Chili (still Tim's favorite)
#12 Tom Ka Gai
#13 Clean out the Fridge Veggie Soup
#14 Italian Sausage Soup
#15 Simple Lentil Soup