I was sooo excited when I found this chili recipe over at The Kitchn. I was immediately drawn to it because it is possible to make this chili as thick as you’d like it to be. I love thick chili. I want my chili so thick that I can eat it on a plate if I choose to. This recipe calls for a flour mixture to be added in after an hour of cooking, and it gives the chili an amazing texture. It’s also easy to control the amount of thickness, so if you like it less thick, reduce the amount of flour. And if you’re still worried about the chili becoming too thick, just add in more vegetable broth or cut the cooking time short by about a half hour. You really can’t go wrong with this recipe. It’s perfect for a night in front of the television, watching hockey.
- 3 tablespoons extra virgin olive oil
- 1 sweet onion, diced
- 2 stalks of celery, diced
- 1 green bell pepper, seeded and diced
- 4 ounces (1 can) fire-roasted green chiles
- 4 cloves of garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground chili powder
- 1/2 teaspoon cayenne
- 6 cups vegetable stock
- 2 (15.8 ounce) cans Cannellini beans, drained
- 2 cups yellow corn (fresh or thawed if frozen)
- 3 cups vegan chicken substitute (I used Trader Joe’s Chicken-less Strips, chopped)
- 1 1/2 teaspoons Tabasco sauce
- Sea salt, to taste
- Fresh ground black pepper, to taste
- 6 tablespoons vegan butter substitute
- 6 tablespoons all-purpose flour
- 3/4 cup unsweetened soy milk or creamer
- Vegan sour cream (optional, for serving)
- Daiya Cheddar-Style Shreds (optional, for serving)
Heat the olive oil in a large pot over medium heat.
Grab your onion, celery and bell pepper
and toss them in the pot. Cook until they’re soft, around 10 minutes.
Stir in the fire-roasted green chiles, garlic, cumin, chili powder and cayenne.
Pour in the vegetable stock and bring the ingredients to a boil
Stir in the Cannellini beans, corn, vegan chicken substitute, Tabasco sauce, salt and pepper.
In a separate pan, melt the vegan butter substitute over medium heat.
Stir in the flour and cook for 1-2 minutes.
Add in the soy creamer and stir until the ingredients form a paste, roughly 2-3 minutes.
Allow the chili to simmer for another hour, continuing to taste test every 15 minutes, adding additional salt, pepper or other seasonings to suit your preference.
Remove the chili from the heat and allow it to sit for as long as you can before serving, as it will thicken and the flavors will enhance over time.
I followed The Kitchn’s suggestion and let the chili cool completely, then reheated it before serving.
Top with an optional spoonful of vegan sour cream and/or a sprinkle of Daiya Cheddar-Style Shreds.