Vegan Chile Colorado

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Vegan Chile Colorado

Sometimes you just want a nice spicy bowl of chili - no matter what the weather is outside! Prior to following a plant-based diet we used to love this spicy northern Mexico recipe for Chile Colorado. Thankfully, it was easy to adapt the recipe making it the perfect bowl of yummy. We have made modifications along the way so who knows if Mexico would still claim it. We think it's just perfect.

My husband has made this recipe for years and has even won a couple of Chili cook-off's! Feel free to modify ingredients based on your comfort level with heat in your recipe. We enjoy a nice spicy bowl so this one works perfectly.

I rarely add anything to my chili but this time, we sliced a couple of avocados and the creaminess of the fruit helped with the heat of the chili's. It was a nice addition. I hope you enjoy the recipe. It's got a couple of surprise ingredients that will leave your guests wondering. It's up to you to tell them or keep it a 'family' secret. Enjoy the chile!

Vegan Chile Colorado
1 3/4 cups water
2 30 oz. cans organic chili beans
1 15 oz. can organic mexican stewed tomatoes
1/2 package of LightLife Smart Ground TVP
1 onion, finely chopped
2 garlic cloves
1 cup celery, diced
1/2 red or yellow bell pepper
*5 dried California chiles======>> you can opt to substitute these chile's with 5 tsp of chili powder
1 dried New Mexico chile====>> see above
1 teaspoon organic ketchup
1 teaspoon vegetarian worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon organic whole wheat flour
1 teaspoon dried leaf oregano, crushed
1/4 teaspoon ground cumin
1 bay leaf
6-8 dark chocolate chips
dash cinnamon

Saute onions, celery, bell pepper and garlic in dry, non-stick skillet or dutch oven (type) over medium heat. Once vegetables have begun to sweat and brown, add beans and tomatoes and TVP.

*(SKIP THIS STEP IF USING CHILI POWDER). While chile is cooking, place both California and New Mexico chiles in a medium saucepan. Add water to cover generously. Cover and bring to a boil. Remove from heat and let stand until softened, 45 minutes to 1 hour. Drain chiles. Discard stems and seeds. Place chiles in blender with about 1/2 cup water. Blend until pureed. Press puree through a sieve to remove bits of peel. Add sieved puree to chile.

Add remaining ingredients, stirring well to blend all ingredients. Add flour mixed with enough water to make a roux (this will act as a nice thickening agent) and add to chile.

The chile is basically ready to eat but if you allow additional time for it to simmer, the flavors really come together nicely and make for a wonderfully flavorful and spicy bowl. I recommend covering and allowing it to simmer for an hour. Taste and add more salt if needed. Makes 4-6 servings.