Friday, July 22, 2016

Chili Con Blarney!

Yesterday, I spent a fantastic day with my daughter shopping! The area in which I live is kind of a food desert for anyone on a plant based diet. You can make it work, but  there aren't a lot of options. But, just over the hill, an hour (or hour-and-a-half) away, there is a literal food heaven! We spent some time at Berkeley Bowl West, which is a produce market on steroids, and ended at the local Grocery Outlet. I saw, literally, about 30 types of mushrooms, every veggie and fruit you could think of (dragon fruit, champagne grapes!), and a great selection of wines and vegan foods. Along with the tasty wines I picked out, I got some Field Roast Sausages. I've tried several "meat" substitutes, but wasn't really impressed until now! I crumbled the Field Roast Italian Sausages into the chili I made today, and my husband thought it was beef (until I told him...and I waited a long time to tell him...).

This chili recipe is sweet, spicy, thick and satisfying! And I served it with some Vegan Gluten-Free Cornbread made with Bob's Red Mill GF Cornbread Mix. A little dollop of Earth Balance Vegan "Butter" and I'm in heaven...


1 Tbsp Olive Oil
1/2 of a Red Onion, diced
4 - 5 Garlic Cloves, minced
1/2 Cup diced Roasted Red Bell Peppers
2 Field Roast Italian Sausages, crumbled
2 Cans Diced Tomatoes
1 Cup Veggie Broth
2 Tbsp Chili Powder
1 and 1/2 Tbsp Cumin
2 Tbsp Paprika
1 Tbsp Onion Powder
2 Tbsp Sugar
2 tsp Salt (more or less to taste)
1/4 Cup Masa Harina (corn flour used to make tamales) mixed in 1/2 cup water

Heat the Olive Oil on medium-high heat until shimmering. Add the diced onion and garlic, stir and saute for several minutes. Turn the heat down to medium. Add the Roasted Red Bell Pepper and crumbled Field Roast Sausages, and saute for for about 5 minutes, breaking apart the sausage.

Add the Diced Tomatoes, Veggie Broth and Seasonings through the Salt, and stir to combine. Heat to a boil, turn down to low, and simmer for one hour. Mix the Masa Harina with the water and whisk in to the chili and simmer another hour. Taste for seasonings and add more salt, chili powder, or whatever you think it's lacking. If you like it spicy, add 1/4 tsp Cayenne Pepper. 

I served it with Cornbread. I took the Bob's Red Mill GF Cornbread Mix and substituted Oat Milk for the dairy and flax eggs for the eggs, using vegetable oil instead of the butter. It was delicious!

Try it and let me know what you think!

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