Veganmofo: Student’s Chili

Here’s a simple and easy chili recipe. I threw this together last night for supper and it made enough for lunches for the next few days plus more the freezer. The main point of this meal was to make use of the last little bits we had running around. Depending upon what you use it can be fairly budget friendly as well.

Hungry Student's Chili

One thing I like to do with jars of salsa and tomato sauce (or really any kind of sauce, pickles, jams etc) is once the jar is empty to add hot water to the jar and shake to get all the little bits of sauce left. And I normally save these remnants for sauces, soups, stews and other dishes that cook for a while. Not only does this make cleaning the jars for later use a breeze but it also ensures you get every last bit of sauce

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Hungry Student’s chili

1 can kidney beans
3 cups leftover beans
1 pack veggie grounds
1 onion diced
3 cloves of garlic diced
1 can diced tomatoes
1 can tomato paste
leftover spaghetti sauce, salsa, black strap molasses
asian chili sauce
olive oil
cooking sherry

Spices:
Mustard seeds
cumin
garlic powder
crushed red pepper
paprika
Cayenne pepper
oregano
sage
thyme
dried rosemary
fresh ground pepper
fresh rosemary

Optional: corn starch

In a large pot heat your oil and add your onions mustard seeds and cumin. Sautee until onions are translucent while grinding in pepper. Once the onions begin to turn add your remaining spices and continue to stir, being sure to scrap the bottom. Now add your diced garlic and continue to cook until fragrant, keep scrapping the bottom.

Once your garlic is fragrant add your veggie grounds and cook until browned. De-glaze the pan with cooking sherry, keep the heat high and scrap the bottom. Now add more red pepper flakes, paprika and cumin.

Be sure to drain the beans if using canned. Add beans to pot and stir, cooking for 3 minutes and adding more pepper.

Now add your leftover bits of sauce, salsa and molasses. Stir and adjust for seasonings. Add your tomato paste and canned tomatoes, rinse cans and add liquid. Don’t forget the chili sauce if you have it, a tsp or so should do.

Continue cooking and tasting, adjust seasoning but be careful as your pepper flakes/overall spice will increase with the cooking time. Cook for about an hour, stirring occasionally.

If your chili seems to thin, remove some of the liquid with your spoon and place into a mug/bowl and create a slurry with a bit of corn starch. But sure to stir until starch is completely dissolved before adding back to the pot. Cook for an additional 20 minutes, repeating as needed.

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Remember chili gets better the longer it cooks. But once you cannot wait any longer dig in! And enjoy

Also this recipe makes leftovers, so freeze some for latter use.

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