Seven Layers of Heat: A Vegan Chili
This chili recipe is everything you love about chili, minus the animal cruelty! I used this homemade recipe that my brother and I created to win the "Spiciest Chili Award" at my church's chili cook-off. The name comes from the seven different layers of heat that it has, as it's made with six different peppers and spices. It is an all-day project that's perfect for rainy days at home!
- 1 Green Bell Pepper, Sliced thinly
- 1 Red Bell Pepper, Sliced thinly
- 1 Onion, Diced
- 2 Carrots, Diced
- 3 Celery Stalks, Diced
- 4 Roma Tomatoes, Diced
- 5 Garlic Cloves
- 1/2 cup Soy Sauce
- 1/2 cup Apple Cider Vinager
- 1 cup Vegetable Stock
- 1/4 cup Vegetable Oil
- 6 tbs Brown Sugar
- 1/4 cup Ginger, Shredded
- 1 Canned Chipotle Pepper
- 1 Dried Chipotle Pepper
- 1 Dried Thai Chili Pepper
- 1 Dried Guajillo Pepper
- 5 Dried Porcini Mushrooms
- 1 small can Diced Green Peppers
- 1 can Corn
- 3 cans Black Beans
- 1 can Northern White Beans
- 2 cups TVP
- 2 tbs Smoked Paprika
- 1 tsp Celery Salt
- 2 tsp Cumin
- 1 tsp Black Pepper
- 1 tsp Kosher Salt
- 3 bunches Green Onions, Diced small
- 2 bunches Cilantro, Picked From Stems
- Dollop Vegan Sour Cream or Ranch
- Wash and cut your veggies. Sloppy cuts are okay.
- Warm your large pot to a medium-high heat.
- Add ½ cup of vegetable oil in the pot, and add the veggies and bay leaf (optional).
- Turn down to a medium, stirring every minute or two for 20-30 minutes.
- Smoothly grind all your spices.
- Add your soy sauce, apple cider vinegar, vegetable stock, oil, brown sugar, ginger, chipotle peppers, Thai chili pepper, guajillo pepper, and mushrooms to a large blender and blend on high for two minutes.
- Add your ground spices to vegetables, and bloom for two minutes.
- Add your base (from the blender) to your vegetables.
- Blend with an immersion blender (a normal blender will be too small, but if you're patient it could work).
- Add your canned ingredients (green chilies, corn, black beans, northern white beans, and TVP) with all the juices.
- Add 2-3 cups of water, it will simmer out and be soaked up.
- Let sit on low for an hour or two*, stirring occasionally**.
- Scoop into bowl, add your garnishes, and enjoy!
*if chili becomes too thick, add more water
**scrape from bottom while stirring
This recipe contains/is:
- Nightshades (peppers, tomatoes)
- Allium (ginger, garlic, onion)
I hope you enjoy my recipe, and if you do please leave a comment letting me know! Also, the longer it sits, the spicier it becomes!
© 2017 Audrey Shropshire