Audrey won the "Spiciest Chili Award" at a chili cook-off with this homemade recipe.
This chili recipe is everything that 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!
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Feeds up to ten people, if you skip seconds!
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 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 vinegar
- 1 cup vegetable stock
- 1/4 cup vegetable oil
- 6 tablespoons 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 tablespoons smoked paprika
- 1 teaspoon celery salt
- 2 teaspoons cumin
- 1 teaspoon black pepper
- 1 teaspoon 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 1/2 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 to 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 to 3 cups of water, it will simmer out and be soaked up.
- Let sit on low for an hour or two, stirring occasionally. If the chili becomes too thick, add more water. When you stir, scrape the chili from the bottom.
- Scoop the chili into a bowl, add your garnishes, and enjoy!
This recipe contains:
- Nightshades (peppers, tomatoes)
- Allium (ginger, garlic, onion)
This recipe is:
Enjoy the Spice!
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