Friday, November 4, 2011

chocolate-chipotle chili

Despite having a lot of VWAV chili in the freezer, I decided to make the Urban Vegan chili after noticing I had all the ingredients on hand. It's a little similar, but has a bigger emphasis on vegetables, removing the big hunks of seitan in favor for corn, tvp, carrots, and celery, and is a little sweeter, using agave nectar instead of blackstrap molasses, and chocolate chips instead of cocoa. The end result is very different, from VWAV chili - filling, but not as heavy.

Hidden under the bell peppers: diced carrots and celery. Under the tvp: corn.

Saute the onions and garlic for a bit...

Once they start to soften up and get glossy, add in the peppers, carrots, and celery, and cook until the peppers are getting soft.

Throw in the spices, and stir just until it looks like everything has burnt.

Add in the tomato paste. stir until it's sorta consistent, and let it heat through for a bit.

Add in the corn and tvp, and if there's not enough liquid, add some vegetable stock.

Once it's good and hot, add in the chocolate chips.

The chili gets deliciously dark as the chips melt. Let it simmer for at least 25 minutes before serving.

It's a nice, veggie-ful chili. It's different from the VWAV chili. I like both, and when I've gone without chili a long time, I crave the VWAV version. I could eat this one more often, though.

1 comment:

  1. Amazing ! I love the way you managed to take all those great pictures as you worked through it. Wonderful!!! Looks so hearty and warming. Which is what I crave today... there's a freak blizzard happening outside.