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August 17, 2011 / bastiak

Best Chili I’ve Ever Made

Unfortunately, I didn’t keep track of measurements exactly. I’m going to do my best at guessing though. The spices are the main thing that is kind of “to taste” or “eye-balled”. Perhaps you will feel inspired to try your own version and post the results. Sorry, that’s just how I roll. I’m always too covered in goop or running around like a crazy person to try writing it down as I go. I made this for the next night while simultaneously cooking that night’s dinner too. How do you record your original recipes? And do you try to recreate it before sharing or just assume it will work? Take my poll at the end!

Oh and this chili happens to be vegan. Surprise!

2 c various beans (black, pinto, mung, lentils, etc.) When soaking, the black bean juice made the white beans look blue but as it cooked with tomatoes it looked less creepy. I enjoy the variety of colors, textures, and sizes in my chili.

4 cloves garlic (crushed or minced)

1 small onion (diced)

2 cans diced stewed tomatoes (or I used a quart jar of them that my mom canned)

1 small can tomato paste

2 jalapeño peppers (finely diced)

1 small carrot (sliced)

1/3 c bulgur wheat (basically a little more than a handful)

1/3 c TVP (textured vegetable protein, also large handful)

A few pinches of salt to taste (1 tbs perhaps)

2 tbs chili powder

10 small dried whole red chilis (to removed by eater)

1/2 tsp garlic powder

2 tsp cane sugar or brown sugar


Soak beans in water covering them about 1 in. for a couple hrs or preferably over night. Add 1tbs of plain yogurt (breaks down phytic acid for increased mineral absorption by your body-yay!) while soaking if possible. Add to 4 quart or larger pot. Add more water and let simmer covered for 20-30 min stirring occasionally. Don’t let stick. Add fresh garlic, onions, carrots, jalapenos, some salt, whole chilis and chili powder. Let simmer covered but stirring occasionally  until veggies start to get soft. Keep adding more water if it starts to stick or seems too thick. Keep it almost like a stew until the end when the beans are soft and then let excess water cook out. Add stewed tomatoes, TVP and bulgur wheat. Keep simmering and stirring. Add sugar and more salt to taste once bulgur and TVP seem soft. Add garlic powder and sugar to taste. Test beans. If still too chewy simmer on a the lowest temp possible until they are soft. Possibly a couple hrs, depending on how you like it. I think the longer you cook chili the better. Just don’t let it stick and burn. Bleh.


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