I am starting to notice I use a lot of spices in my recipes. It is all good.
I believe there are two reasons that I have upped the amount of spices in my recipes. One good, and one, not so good. The good is that imparting flavor in layers in your dishes develops so much flavor. The not so good is that some of my spices have been in my spice cabinet a pretty long time. So they have lost a little bit of there oomph. I have started by whole spices now and grind them before each use. So doing ensures you get the full punch out of your spices.
I just went pack to my ingredient picture to count the number of ingredients used in this recipe. Guess how many? I used 17 ingredients including 7 spices. Is that a lot? This Two Bean Vegan Mexican Chili is so hearty and so satisfying. Serve it to your carnivore and see if he needs a late night snack. The base of the chili is the kidney and black beans. Some more body is created with the addition of tomatoes, onions, carrots and peppers. I actually used 2 cuts on the carrots. I shredded the carrots for body. I spiced up the chili by adding a few, maybe more than a few Thai red chilies.
Chili recipes can come in many forms. I researched my blog for prior ideas and found this turkey based ANCHO CHILI WITH FARRO. Here is one I made for a joint Cajun/Creole post I did years ago with the CREOLE CONTESSA. It is a creamy CREOLE CHILI. The last one I am sharing is another VEGAN CHILI. I used vegan sausage and I have to say I need to try some other brands to find satisfying alternative.
The cast of characters.
Building the Vegan Chili.
The Two Bean Vegan Mexican Chili Plated.
Two Bean Vegan Mexican Chili
Amping up this Two Bean Vegan Mexican Chili with plenty of spices. It is also very hearty with the addition of peppers, carrots and onions for body.
- 3 Cans Kidney Beans rinsed and drained
- 2 Cans Black Beans rinsed and drained
- 1 Whole Green Bell Pepper diced
- 3 Whole Carrots peeled and diced
- 1 Whole Yellow onion diced
- 6 Whole Vine ripe tomatoes diced
- 6 Whole Thai red chilies diced
- 3 Cloves Garlic minced
- 2 Cans Organic Tomato sauce
- 2 Tsp Aleppo pepper
- 2 Tsp Annatto pepper
- 2 Tsp Chili powder
- 2 Tsp Cumin
- 2 Tsp Ancho chili powder
- 2 Tsp Ancho chili powder
- 1 Tbsp Adobo seasoning
- 1/4 Cup Nutritional yeast
- 1 Tbsp Olive oil
Begin by heating the oil in a Dutch oven. Next, add the onions and Thai chilies and cook for 2 - 3 minutes. Add all the spices, mix well and cook for another 2 minutes. Add in the diced carrots and green peppers and cook for 3 - 4 minutes. Add in the shredded carrots and mix. Next, add in the beans and simmer for 5 minutes.
Add the tomatoes and the nutritional yeast. Simmer the ingredients for a good 20 minutes.
Serve and enjoy!