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.
Tomato Sauce 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 Instructions:
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.