Ultimate Vegan Chili (Recipe #39)

Chili is a classic. A classic that you want to get right and be able to replicate the one your mom or grandma used to make. When I came across this chili recipe in the Vegan for Everybody cookbook, I was interested to see some of the ingredients that were chosen and how it was cooked. This ultimate chili is a great recipe that I would recommend to others!

This chili is full of flavor from the beans and lots of spices! This recipe called for dried ancho chiles and dried New Mexican chilies that you put in the oven to toast. After they are toasted, they are grinded up with some oregano and dried shiitake mushrooms to make a beautiful seasoning blend (basically, your own chili powder). This recipe also calls for walnuts and bulgar to give the chili texture (fullness). Everything is combined in a duth oven and sent in the oven for about 2 hours to cook.

When it came out of the oven, it rested for about twenty minutes and then I stirred in some cilantro so it could be served. Jacob and I topped our bowls with a bit more cilantro and vegan sour cream! Jacob had to add hot sauce (he says that it is necessary to add hot sauce to chili--not sure about that one haha). We both really enjoyed this chili! It was another hearty recipe that kept us satisfied and full. The texture of the chili was similar to a meat chili so it didn’t feel like anything was missing. It also had so much flavor that it was simply delicious! 

Taste: 9/10

Level of difficulty: 2/5--this takes a few hours to cook

Notes for next time: I think I would like to add some bell peppers or maybe other veggies?