In order to build more complex flavors, I added kombu to the beans, liquid smoke, and some cocoa powder. The result is perfect for a meal on a cold evening.
Vegan Chili con Carne |
1 cup dried pinto beans, soaked in water to cover overnight
2 tbsp olive oil (divided)
1 inch piece of kombu
1 14 oz can diced tomato
2 cups water
1/2 bell pepper
1 small onion
3 cloves garlic
12 oz TVP
1/4 cup beer
3 tbsp chili powder
1 tsp cumin
1 tsp oregano
1 tbsp cocoa powder
1/2 tsp paprika
2 tsp liquid smoke
1 tsp blackstrap molasses
2 tsp vegetable bouillon
1 tsp agave nectar
1 tbsp nutritional yeast
Salt to taste
Directions:
Drain and rinse your soaked pinto beans. Add them to a pressure cooker with 1 tbsp of the olive oil, kombu and diced tomatoes. Add the additional two cups of water and cook for 30 minutes. Alternately, you can cook them in a saucepan on your stovetop, just plan a couple more hours for this step.
When your beans are almost ready, start the next step of preparing the TVP. Heat the remaining tbsp olive oil in a non-stick pan. Heat the onion and bell pepper for a couple of minutes until they start to soften. Add the garlic and the TVP and stir occasionally as they begin to heat through; about 8 minutes. Then add the beer and all the spices: chili powder, cumin, oregano, cocoa powder, paprika, liquid smoke, molasses, bullion, agave, and nutritional yeast. Stir to combine and let the spices bloom for a minute or two. Then add the TVP and spice mixture to your beans. Let this simmer for 20 minutes, taste and adjust the seasoning.
Makes 8 servings. Nutritional information from caloriecount.about.com
Nutrition Facts | ||||||
Serving Size 248 g
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Amount Per Serving
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Calories
312
Calories from Fat
76
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% Daily Value*
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Total Fat
8.4g
13%
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Saturated Fat
1.2g
6%
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Cholesterol
0mg
0%
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Sodium
61mg
3%
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Potassium
1502mg
43%
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Total Carbohydrates
37.2g
12%
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Dietary Fiber
13.1g
53%
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Sugars
11.2g
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Protein
26.3g
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Nutrition Grade A
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* Based on a 2000 calorie diet
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