This recipe was in the Swanson Health Products magazine. I ripped it out and it's been sitting in my "to make" pile for awhile (pre vegan) -- I decided to make this for a Halloween Party we were having at work. Some substitutions were made so it would be vegan, some things were totally left out and it turned into a pretty tasty chili. I'm going to remake it for a Chili Cookoff at work next week. Wish me luck!
- 2 cans dark red kidney beans, drained
- 2 cans black beans, drained
- 1 can refried pinto beans, drained (be sure they are vegan)
- 1 can refried black beans, drained (be sure they are vegan)
- 2 cans crushed tomatoes
- 1 tablespoon cocoa powder
- 1/4 cup raisins
- 2 tablespoons maple syprup
- 4 tablespoons garlic powder
- 6 tablespoons ground cumin
- 2 teaspoons ground cayenne
- 6 tablespoons dried oregano
- 1 teaspoon ground nutmeg
- Kosher salt, to taste
- 3 tablespoons extra virgin olive oil\
- freshly ground black pepper, to taste
- 3 large yellow onions, diced
- 2 large poblano peppers, diced
- 2 large Anaheim peppers, diced
- 2-3 green jalapeno peppers, depending on size, diced
- 4-5 red jalapeno peppers, depending on size, diced
- 6 tomatillos, diced
- 1 large garlic bulb, crushed
- 8-10 Roma tomatoes, depending on size, diced
- 1 cup frozen corn
- 1/2 cup apple cider vinegar, unfiltered
- 1/4 cup vegetable broth/water/beer
- 1 cup pinto beans, drained
- Cheddar cheese, Daiya brand
- Monterey jack cheese, shredded, Daiya brand
Using a large pot with a lid, coat the bottom of the pot with 2 tablespoons of olive oil. Add the remaining 2 diced onions along with all the peppers, tomatillos, crushed tomatoes and garlic cloves. Cook for 10 minutes, covered, over medium-low heat. Stir with a flat wooden spatula every few minutes.
Mix in all the beans and apple cider vinegar. Stir thoroughly. Cook on medium–low heat for 10 minutes, stirring every few minutes.
Mix in the diced tomatoes. Add in salt and pepper, plus add 3 tablespoons cumin, 3 tablespoons oregano, 2 tablespoons garlic, 1 teaspoon cayenne and 1/2 teaspoon nutmeg. Also add in cocoa powder, honey or maple syrup, raisins and corn. Stir/blend thoroughly. Cook, covered, over medium-low heat (lightly bubbling) for about 1 hour, stirring every 10 minutes.
The chili is ready to serve now if you’re hungry or don’t have extra time. However, if you have the time, turn the heat down to low-simmer, and cook for another 2 to 3+ hours. Stir regularly and scrape the bottom of the pot with a flat wooden spatula to keep the beans from sticking or burning. If necessary, adjust the heat a little lower and add another 1/4 cup of broth or water or beer. Garnish with shredded cheeses if desired.
Put leftovers in the fridge or freezer for a future day. Leftovers heat well and are just as good if not better than the fresh pot of chili.