Everyone has their own version of chili… Mild, medium, spicy, really spicy, with corn, without corn, etc. I’ve even seen one recipe that calls for tequila! My chili is pretty basic. Sometimes I add TVP or corn, but usually it’s just beans, tomatoes, onions, garlic, and spices. Although I might just have to try that version with tequila!
Better Than Bouillon is a vegetarian’s best friend. It comes in Vegetable, No-Beef, and No-Chicken flavors (as well as the traditional meat-eater’s, meat-containing varieties, so be sure you’re getting the version you want). The taste really is better than those hard, dry cubes — this is a thick paste that I stir into hot water. I prefer the No-Beef flavor for chili, but I also keep the Vegetable flavor on hand at all times.
That’s cashew cream on the top of my bowl in the photo. It provides a nice cooling flavor to chili. Cashew cream: Soak 1 cup cashews overnight, drain and blend in blender with enough water to make it as thick or thin as you’d like.
1 medium onion, chopped
2 tsp olive oil
2 cloves garlic, minced
3 cups broth, vegetable or “no beef” flavor
1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 can diced tomatoes, including liquid
1 Tbsp chili powder (or more or less, to taste)
1 tsp cumin
1 tsp sugar
Cashew cream, cilantro to garnish
Saute onion in olive oil on low until almost transparent; add garlic. Pour in broth, add beans, tomatoes, and spices. Simmer 30 minutes – 1 hour.