From ThisBlueWiki
This black bean chili is vegan or ovo-lacto vegetarian depending on whether honey is used.
- 2 16oz packages black beans, rinsed
- 1 complete bulb garlic, finely chopped
- 2 28oz cans diced tomatoes
- 2 small or 1 large can tomato paste
- 2 7oz cans mild roasted diced chiles
- chopped hot peppers:
- mild: 4 jalapeno, 1 serrano and 1 poblano
- medium: 6 jalapeno, 2 serrano and 1 poblano
- hot: 8 jalapeno, 3 serrano and 1 poblano
- insane: 8 jalapeno, 5 serrano, and 1 poblano; 1 habanero chopped very fine
- 1/2 to 2/3 cup chili powder
- 1/2 cup honey or agave nectar (vegan)
- plenty of salt (start at 1 tsp or to taste)
- Meat substitute (optional)
- 1lb extra firm tofu, frozen, thawed, pressed and crumbled
- 1 package Yves meatless ground
- 3 Tbsp ground cumin
- 1/4 cup red wine
- 1/4 cup apple juice
Soak the beans overnight and cook according to directions.
An hour before the beans are done, start the 'sauce.' Lightly sauté the garlic in olive oil in a big pot before adding other ingredients. Add the 2 cans of diced tomatoes, tomato paste and peppers. Also add wine, chili powder, honey, tofu, cumin, salt and apple juice. Combine.
Simmer on medium low heat for an hour, occasionally stirring well, then add cooked beans and simmer for 20-30 minutes.
Extra tomato paste may be needed at the end if the chili is not thick.
Serve topped with grated cheddar cheese and crumbled Triscuits; cilantro is optional. Sides should included diced cucumbers in plain yogurt to moderate the heat, and plain tasty chopped tomatoes such as ugly ripe or another "tomato tasting" type.
Beer pairing: IPA or other hops-heavy beer.