My cooking style is well-suited to improvising with this easy chili recipe: an awesome vegan chili, from Twitter (twecipe) that lends itself well to creative interpretation.
Last week my daughter and I made the 140-character vegan chili twecipe, with great success.
If you have read some of my other recipes, you may have noticed how flexible I like to be when cooking.
Unlike during my coloring book years, when I drew within the lines; somewhere between then and the birth of my first child, my inclination to restrict myself to boundaries flew the coop.
Below are all the details from this easy chili recipe, which resulted in a piquant chili with a hint of heat, a hint of sweet.
The vegan chili recipe:
Veg Chili: Brwn onion/T oil; +T garlc&grndcoffee&chilipdr&worces&soya/2c shroom&bell&carrot&celery&cookdbean; +4c crushdtom. Simmr h; +lim
Translation of vegan chili recipe:
Brown onion in 1 Tbsp oil.
Add 1 Tbsp each garlic, ground coffee, chili powder, worcestershire sauce, soy sauce.
Add 2 cups each mushrooms, bell pepper, carrots, celery, cooked beans.
Add 4 cups crushed tomatoes.
Simmer for 1 hour.
Add lim (I didn't add lim, not sure what it's meant to be. Lime?)
Here's how we made our version of the vegan chili recipe:
Keep in mind my philosophy of adding more of what I like, less of what I like less, adjusting the taste as I go along. We also added a pound of ground turkey, frozen corn, maple syrup to taste and finely-chopped hot peppers.
We chopped all the vegetables as we went along.
Brown a yellow onion in olive oil (Some would say use a more neutral vegetable oil, such as canola.)
Here's where we added a pound of ground meat, which—like practically everything else in my Twecipeland—is optional.
Here is also where the meat was sticking and my daughter said, "We need more olive oil." So I got the bottle and poured, pretty quickly realizing it was not the olive oil, but balsamic vinegar. Oops. Ok, got the olive oil.
The twecipe calls for 1 Tbsp each garlic, ground coffee (we added only 2 tsp), chili powder (we added 2 Tbsp), worcestershire sauce, soy sauce.
Add 2 cups each mushrooms, bell pepper (we used one green and one red), carrots, celery, cooked beans. (We used canned, drained and rinsed red kidney beans and black beans. We also added finely chopped hot peppers—the equivalent of one or two jalapenos—being careful to cover our hands while dicing so as not to burn our skin.)
Add 4 cups crushed tomatoes (we used diced tomatoes, because that's what we had).
Cover and simmer for 1 hour. (Frequent tastings led to our adding a few dollops of maple syrup to lend a hint of sweetness; brown sugar ought to work as well.)
Toward the end, we added 2 cups frozen corn.
Our chili was a bit liquid-y, so after 45 minutes or so we took off the lid. The theme here is to improvise with ingredients to enhance the taste to suit you.
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See links to all my recipes and articles, including those on my blog, Confessions of a Worrywart.