Some of you have been asking did I end up making Chili and the answer is yes!! I did get sidetracked because for lunch I made Lentil Bean Burgers. Yum!! ( Yes, I am still working on a Vegan equal to Meatloaf and Bean Burgers.) So I got the veggie prep out of the way for the chili while making those. Oh and if your wondering they came out Delicious! Once I can get them to stay together a bit more then I will share. They taste good but as my CEO tester (my son) says they still fall apart a bit to much. I am really trying to stay away from to many bread crumbs and trying to go little to non even though I am using gluten free right now. Its a work in progress...
I was hoping to freeze some tomato sauce this past summer but didn't so I am having to revert to using can which is fine but really takes away from the true flavor but for now you got to use what you can.
As you can see I added the Beyond Meat product to my Chili recipe. I have been trying out this brand and finding it very flavorful and filling so far. It crumbled a bit more then I would of liked but it would be great as a meat substitute in a spaghetti sauce.
I use the Fire Roasted tomatoes because I love that flavor (if I am going to use the can ones I like something with a flavor that will add to the overall dish.) I also used a sauce with a roasted garlic flavor. I like all the flavors to blend since its the foundation of my Chili having that sweet tomato flavoring I am looking for.
The seasonings change from time to time, so this time I was using a few different ingredients but I wanted to stay with the same base I have been building. I used a Maine Chili premix that was a gift from a friend, it has the balanced chili powder base I have been looking for. I also added a Cocoa Chili seasoning to give it that chocolate and roasted flavor, I then added Smoked paprika for that overall flavor and finishing off of course with some ground cumin.
The beans I used were a brand from Bush that caught my eye the other day and tried them. Liked the flavor so much decided to try them again. I love kidney beans and they are a bean I can eat easily, I also went with a smaller red bean for a change in the texture while keep the flavor. I usually like more then one kind of size or bean in my chili. Just strange like that I guess! They also come in a nice chili sauce of their own, I wasn't sure how those flavors would go together but they compliment each other quite well. I am really building on this slow cooked flavor but in less time theme if you cant tell by now.....
So the finally and most important ingredients, the veggies. So I always like to do a mixture of Onions and Bell Peppers for a base the rest is what do I have in the Frig. I thought this time I would lay off the garlic. I had it roasted in the sauce and have a great new Sea Salt and Garlic grinder that I know I will use while cooking. What I did have was some celery and I though chopped fine enough it would give it some flavor without any stringy texture issues. So I made it simple and just added the three, Onions, Bell Peppers and Celery. I had some set aside from early and it was just enough about a cup all together.
Once my prep was ready I was off and going....
The key to making Chili in less time with a slow cooked taste in also in the sauteing of the veggies. I usually brown the Beyond Meat and then add in the Veggies for just a few minutes before adding in everything else. Its a free for all. I normally season as I go and to taste. adding in a few things as the Chili is cooking.
This week I wanted to add a little something different because last time I felt it lacked the sweetness and spice I was looking for. So I added some Organic sugar by just sprinkling a little in a few times, then about 2-3 table spoons of Apple Cider Vinegar ( Bragg for you in this timeline and Braggs for you from mine LOL ) and with still looking for that warm slow cooked feeling some BBQ Sauce from Organicville. It has a wonderful flavor and is Vegan and Gluten free ( its great in Bean Burgers too ). Wow what a flavor combo this Treo has!! I was delighted with the outcome.
In the end I had a rich flavorful Chili that tasted like it was slow cooking all day on top a bonfire that was really made and done in about 30 minutes chili...
(** warning amazing flavors and could be highly addicting** )
Again who says eating healthy has to be boring or flavorless. I hear it say often that eating healthy is expensive and that can be true but when your creative you can do more then you can even imagine.
Take this chill, now it can be served over rice, on a baked potato or over waffle fries, made into a Nacho topping, you can wrap it in a burrito or make a quesadilla out of it. Make a big batch if you like it and you can have a few meals with it. It freezes well too. Who knows maybe I will make it next time with more Beyond Meat, add a few more beans and Make it into a Red Bean BBQ Burger!!
Sounds Yummy doesn't it.
Chili can be a great winter meal but it also can be a easy go to when your looking for something to make quick and warm your heart.
Enjoy......
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