Bringing Local Farmers Right to your Table
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Our Markets
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Kripton Star Farmers Market
Saturdays (8am – 2pm), Alameda, CA
Jack London Farmers Market
Tuesdays (10am – 2pm), Oakland, CA
Ferry Plaza Farmers Market
Thursdays (10am – 2pm), SF, CA
Specs
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Over 400 Local Merchants
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100% Organic
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Special Events
08 Sep 2017
Organic Crops Showing Event 2017
Organic Crops Showing Event 2017
Latest from the Blog
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Authentic Texas Red – Oil Free Vegan Legit Chili
EDIT: It turns out, the meat alternative I highly recommend (Beef Not! from Dixie Diners Club) is indeed oil free. Thanks for the heads up Mike.
Authentic Texas Red – Oil Free Vegan Legit Chili
Notes
Adding the beef strips or soy curls does add in oil potentially. So if you are oil free, just omit them. You can add in a cup of kasha or lentils to give it some "meatiness" but it's not really needed. I add the strips because it makes the chili much more authentic.
Also, once you get the base recipe down, you can also add in spices like cinnamon or tamarind to give it a kick of flavor.
Ingredients
- 1/4 cup Chili Powder (1/4 cup is indeed correct. Texas chili is about spice. You can swap ratios with the Chipotle powder for a different flavor)
- 1 tbsp Chipotle Chili Powder
- 2 tsp Ground Cumin
- 1/2 tsp Black or White Pepper
- 4-6 Cloves Garlic
- 1 tsp Paprika
- 1 tsp Oregano (use fresh if possible. It really does make a difference)
- 1 Yellow or White Onion (do not use red for anything but a garnish)
- 2 Large Bell Peppers (the more colorful the better)
- 3 Cups Of Vegetable Broth
- 2-4 Cups Your Choice of Meat Substitutes (Dixie Diner Strip Beef Not! is best)
- 1 Can Tomato Sauce (8oz)
- 1 Can RoTel or Fire Roasted Tomatoes
- 1 can Kidney Beans
- 1/2 can Refried Beans (regular or black. make sure they are vegan)
- 1 can Pinto Beans
- 0-8 Tbs Pickled Jalapeños (with juice) (If you can name 4 Alamo defenders or have a favorite Vicente Fernandez movie choose 8. If you find Taco Bell exotic, choose 0.)
- 2-6 Tbs Masa Harina (if necessary to thicken)(it's usually sporting a tamale on the bag)
Instructions
- Combine all the spices together in a small bowl. Set that aside.
- Put a 1/2 cup of veggie stock into your rice cooker/InstantPot.
- Mince the onions and peppers into your rice cooker and set it to Saute/Simmer.
- Saute until they are clear. [pro tip: stir them occasionally so they don't dry out and burn. If they do burn a little, no problem. Just add more stock]
- Mince the garlic and add it to the saute. Stir. Stir for a minute or two until you get that amazing garlic smell releasing.
- Stir in your beef stips or soy curls and make sure they are well mixed in.
- Add tomatoes, tomato sauce, and 2 cups of broth and stir to make sure it is well mixed. (You may use any remaining stock later)
- Now you pour in that dish of red spices and stir. The chili should start looking really red.
- Rinse the pinto beans and pour in pot. Pour the kindey beans in along with all the bean juice. Scoop out and add about half a can of refried beans. Toss in any jalapenos you are using. Stir the chili in well.
- At this point, it is looking more like bean soupish so sprinkle in some masa harina and stir it in. Start with 2 tbsps of masa. Stir in the masa and WALK AWAY[pro tip: blue corn masa will give the chili a much darker look but still get the undertone of tamales.]
- Chances are, the mix is boiling. Seal the rice/slow cooker or InstantPot and walk away. Come back in 30 minutes to stir making sure to scrape the bottom of the bowl. Wooden spoons are best for this. If you are really hungry, it's ok to eat now. However, if you really want an authentic Texas Red flavor, switch your device over to slow cooker low mode and walk away. 3-6 hours is optimal for me but that is all up to you.
- [pro tip: if you come back and the chili is soupy, add in more masa a couple tablespoons at a time and stir. Give the masa a chance to thicken so check again in 30 minutes. I perssonally enjoy a THICK chili, but that is up to you.
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