Vegan Chili (composed of Veracruz Sauce, Tomato sauce, and toppings together)
How to read this recipe:
– Look at all ingredients for Veracruz Sauce, Tomato Sauce, and prepare them all as dictated before starting.
– Ensure that you have 1 large stock pot, a blender or a hand-blender, and one sauce pan.
– Follow the order as written.
– If you need more salt, add more miso, soy sauce, or salt before serving.
Needs: Stovetop burner
8 Roma tomatoes (optional) sliced in half with cores removed
2 Red Bell peppers – Deseed and cut into large halves
2-3 Jalapenos – Deseed if you don’t want this too be too spicy
1 large yellow onion (or 2 small ones) – Cut in half
– On your stove top burners, place the jalapenos, tomatoes (optional), onions, and red bell peppers over the flame.
– Place until relatively charred and blistered then rotate. Repeat until there is decent blistering over each ingredient.
– Reserve the veggies on the side
– Gentle note: Please open your windows and allow the air ventilation to prevent your home from becoming too smoky.
Needs: One large stock pot for chili, one sautee pan for garlic
– 1 large can of crushed tomatoes/whole peeled tomatoes/diced tomatoes
– 1 spoonful of tomato puree
– 6 – 8 cloves of garlic crushed and minced
– 3 – 5 tablespoons of olive oil (enough to coat the bottom but not drown ingredients in 2 pots)
3 – 5 large spoonfuls of miso paste
2-3 Bay leaves
– Pour some of the olive oil into a stockpot.
– Pour in the reserved ingredients from the Veracruz sauce into your stockpot.
– Add a spoonful of tomato puree
– Cook for 5 – 10 minutes on high heat. Mix the veggies
– Add the large can of tomatoes. Then place a lid on top of the stockpot.
– When it starts to bubble, mix and lower to medium heat
– Add your 3-5 spoonfuls of miso (Remember, if you want more salt, you can always add more miso later)
– Set aside your pot off the burner onto a stable platform. Place a mitten to prevent the hot pot from damaging your surface. Please be careful with your pot.
Instructions: Sautee pan (Do this while waiting for those 5 – 10 minutes)
– Add some olive oil into a pan and place on medium heat
– Add your garlic
– Wait until the garlic is browned (1-3 minutes
– Pour the olive oil and browned garlic into the stock pot
Blend the soup
Needs: hand blender or blender
– When the sauce is HOT, move the entire pot onto a stable surface.
– Use a hand blender to blend the ingredients in the pot (you can pour the ingredients into a blender too). Please hold onto the handle of the stock pot to prevent the pot from flying out
– Return the pot to the stovetop and heat on medium heat.
– Add your bay leaves.
– 1-2 small cans of black beans (washed with cold water until it runs clear)
– 1-2 small cans of pinto beans (washed and dried)
Optional: 4 Diced dried tofu (dou gan) blocks
– Add all ingredients into Pot One. Then place on medium high heat. When bubbly, reduce to low to medium-low.
– Stir and scrape the bottom to prevent burning.
– Cook and reduce for about 30 minutes to 1 ½ hours.
– Taste repeatedly to see if the salt levels are correct. If it needs more
– salt, add salt or miso. If it needs less salt, add a touch of water.