I chose this dish because it is so rich and satisfying, that even the biggest meat-eaters wouldn't miss the meat. It's hard to find a good vegetarian Chili Recipe, and I believe this is the best out there. It focuses on complex flavors and it screams "Canadian". A big bowl of chili is the ultimate comfort food. I serve this will a dollop of plain yogurt or sour cream on top, and a sprig of fresh cilantro. And of course with one of my Honey Buttermilk Beer Buns (recipe follows) on the side. This is hands-down the best vegetarian chili out there!
- Portion size 6 servings
- Credits : Sophia Pflieger
- 1 tablespoon soy milk
- 1 tablespoon dairy milk
- 1/2 teaspoon fresh lemon juice
- 2 tablespoons local Canadian honey
- 1 tablespoon non-hydrogenated margarine
- 1 tablespoon non-hydrogenated butter
- 1 tablespoon Canadian honey lager beer
- salt and pepper to taste
Honey Buttermilk Beer Buns:
- 1/2 cup filtered or spring water warmed to a little above room temperature
- 2 teaspoons local Canadian honey
- 2 teaspoons traditional yeast for best results
- 2/3 cups soy milk
- 2/3 cups dairy milk
- 1 teaspoon fresh lemon juice
- 1/2 cup Canadian honey lager beer
- 2 cups unbleached white flour
- 3 cups whole wheat flour
Vegetarian Chocolate Stout Chili:
- 2 teaspoons canola oil
- 1 red pepper diced
- 1 green pepper diced
- 1 yellow onion diced
- 3 garlic crushed or finely grated
- 3 chipotle peppers in adobo sauce in the Mexican aisle of your grocer
- 2 cups Canadian Dark Stout beer (look for one with chocolate and coffee notes)
- 2/3 cups brewed coffee or 1/2 tsp instant coffee added to 2/3 cup water
- 1/4 cup 70% dark chocolate coarsely chopped
- 3 tablespoons cocoa powder
- 1/4 cup local Canadian maple syrup
- 2 tablespoons good quality vegetable bouillon powder or 2 cubes
- 1 tablespoon cumin powder
- 2 teaspoons coriander powder
- 2 teaspoons cumin seeds
- 2 tablespoons onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper about 6 grinds from a pepper mill
- 1/4 cup chili powder
- 1/4 teaspoon cayenne pepper or more to taste
- 1/4 cup ketchup
- 2 teaspoons molasses
- 1 teaspoon soy sauce
- 1 teaspoon tamari soy sauce
- 2 cans tomato paste
- 1 can diced tomatoes
- 1 package simulated ground beef equal to 1 lb cooked and drained extra lean ground beef, or 1 can black beans
- 1 can red kidney bean rinsed and drained
- 1 can white kidney bean rinsed and drained
- 1 can black bean just drained, do not rinse
- 2 tablespoons non-hydrogenated margarine melted
- 2 tablespoons non-hydrogenated butter melted
- 1 tablespoon unbleached white flour
- 2 cups fresh cilantro coarsely chopped
MethodHoney Buttermilk Beer Buns
Note: Dough for the buns should be made and rising before chili is started.
1. Warm water in microwave, you should be able to comfortably place a finger in the water, (if the water is too hot it will kill the yeast and the dough will not rise) melt the honey into the water.
2. Add the yeast to the water and honey mix, let sit for about 5 minutes while you measure out the flour and milk. Pour the milk into the lemon juice, let sit till curdled. Once the yeast has puffed up and doubled in size(if that does not happen, start over with step one).
3. Add the flour, beer and milk mix. Knead by hand or with a stand mixture, until dough is smooth and elastic. If it's too dry, add a little water, If the dough becomes too wet, add a little flour until desired results happen.
4. Place dough in a big bowl or pot with a lid, or put a layer parchment paper, then a moist towel on top. Place in a warmed oven (set at lowest setting for 2 minutes, turn off when just warm) or dishwasher on "plate warmer" setting.
5. While dough is rising, make glaze by combining all the ingredients for the glaze in a bowl, set aside for later. (You should be making the chili between these steps.)
6. Let dough rise for 30-45 minutes or till doubled or tripled in size. Knead for 5 minutes by hand or by stand mixer. Grease (with a little canola oil) 9x9 pan, or a round glass pan. Divide dough into 10 somewhat even rounded balls. Place dough balls into pan, brush glaze on top of the buns.
7. If you are using the oven, warm it up using the same method as step 4. Place the buns into your warm place of choice.
8. In about 30 minutes dough will have doubled or tripled in size, take buns out of oven and preheat to 350°, brush the remaining glaze on the top and sprinkle with salt and pepper to taste.
9. Bake until tops are crispy, and golden-brown.
Rich, Hearty Vegetarian Chocolate Stout Chili
1. Heat a big sauce pot (at least 6 quarts) on med-high heat, once the peppers and onions are chopped, add oil. Once oil becomes fluid and moves easily around pot when swirled, add peppers and onions. Keep moving frequently so they don't blacken or burn, once they become soft and golden (7-10 minutes) turn heat down to low and add grated or crushed garlic and chipotle peppers and stir well.
2. Add beer and coffee to the pot, scrape all the brown flavor buts at the bottom, let simmer (but do not boil) until liquid is reduced by half, about 2-3 minutes.
3. Add everything from the chocolate to the canned diced tomatoes and stir quickly and thoroughly so no clumps form. Stir well until all spices appear to be well blended and not clumpy.
4. Add the simulated beef and beans, stir well and place lid on top. Cook on low for 1 hour, stirring every 5-10 minutes to make sure nothing sticks to the bottom.
5. When the chili is thickened and brown (about 1 hour) and smells spicy and wonderful, combine the melted margarine or butter and flour in a separate bowl until smooth. While quickly stirring the chili, add the flour mixture and stir till smooth again.
6. Add the cilantro, stir then cover and cook for another 10 minutes. Turn off heat and let sit for the flavors to deepen while waiting for the buns to finish cooking.
Garnish with a dollop of sour cream or plain yogurt, and a sprig of fresh cilantro.