Hello friends in the Hive realm.
With the sun shining frequently, I have no excuse to complain about the weather. It is a bad addiction. The only thing I can substitute for the weather complaints, is that the summer means work at the restaurant is much crazier and more tiring. Doing posts here is a challenge. I know I should be productive on days off, rather then laying around watching mind numbing videos.
So there you have it. I will share a recipe for a vegan chilly. I have made many vegan chilies before but this will be the first using beluga lentils. They are not the most common lentil in the city. I managed to find some. They are probably my most favourite of all lentils.
I do soak my belugas but they don't need to be soaked for fast cooking, unlike bigger beans. These were put in water and left to soak overnight anyway.
I cooked them covered in water until they were tender, but not mushy. They will cook further later.
For those of you, who may be from countries that are unfamiliar with the Tex Mex dish called Chili con carne, it's a stew made from beans and meat traditionally. Over the years it's been made into vegetarian and vegan versions as well. They say it originated in Texas but invented by Mexicans.
Some say that Texas chili should not contain beans. In my case it's lentils. Once you veganize something, you have a new license to do different things.
What helps this taste authentic is the use of dried peppers. As far as I'm concerned, it just isn't quite as good without them.
I happened to have some dried peppers. I used ancho, guajillo, and some litle Asian chilies that I had in the cupboard. The big ones have less heat then the small ones. To add to the heat I also used fresh serrano. They are hotter than jalapeno which could also be used.
If you don't like spice you could omit the dried and fresh chilies, swapping them for sweet bell peppers. In this case, the depth of flavor will not be there, as much as with the dried peppers.
Soak the dried peppers for at least a half hour in boiling water. Turn off the heat and let them sit. This can also be done overnight as well.
They will be blended so make sure they are soft enough. Reserve the water in case you need to use it to blend with.
I have a bullet blender which works great. It could be pounded with a mortar and pestle as well. I don't have one.
I ended up using some of the reserved soaking water to make it blend into a paste.
The amount of dried peppers that I used was a random by feel choice. It worked out to be the right amount, so I used it all. If you don't know how much to use to your taste, just add a bit at a time, into the pot.
I like to chop onions into a small dice for this. It's a matter of preference.
The garlic and serrano pepper were minced fine.
Beluga lentil chili "non carne"
550 grams beluga lentils
340 grams vegan mince
250 onion
40 grams garlic
28 ounces canned tomatoes
350 fresh tomatoes
40 grams dried peppers (ancho, guajillo and small Asian?)
3 tablespoons Braggs liquid aminos
2 tablespoons maple syrup
1/4 cup lime juice
1/2 cup wine (optional)
20 grams serrano peppers
20 grams cilantro stems
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon cumin
1 teaspoon black pepper
Salt to taste
Oil to saute
I used a vegan ground mince that is made by a Canadian company. This can be substituted for ground tofu, soy protein or omitted.
In a large pot, cook onions in oil until translucent, then add garlic and serrano pepper.
With the heat fairly high, stir in the chili paste and cook until it is deeper in colour.
Add in seasonings.
I decided on a whim, to add wine, but it isn't necessary. I may have added a little balsamic or cider vinegar if I didn't have wine.
This vegan ground mince is not fatty like meat, so when it's stirred in it needs to be stirred to keep from sticking. The same would go if using tofu.
Adding the fresh tomatoes at this point, helps with the hydration. Cook for a few minutes stirring.
Add the canned tomatoes. You could use fresh for the whole thing. I purchased Italian canned tomatoes which have a great taste compared to the fresh ones we get here.
Adding the maple syrup would be unheard of if it were a traditional Mexican style chili. Some would add sugar and some would prefer not to add sweetener at all.
I like a little subtle sweetness that is not noticeable, but balances the acidity a little. It's a matter of preference.
The beluga lentils were added at the end. They had already been cooked, but not completely. They cooked further by simmering the entire pot on low heat for an hour.
As usual, I like to taste and adjust as it cooks.
I added a little more salt, and decided to add a little Braggs liquid seasoning which is a little like soy sauce, but doesn't have that same soy sauce taste. It is salty and really adds to the flavor of a dish like this.
I decided to squeeze in a couple of fresh limes at the end as well.
While the pot simmered, I made a fruity salsa to have on the side. I ended up putting it on as a garnish as well, which I really enjoyed.
I was thoroughly convinced that I made up this recipe. It turns out that this salsa actually exists.
mango dragon fruit salsa
100 grams red onion
150 grams dragon fruit
300 grams mango
80 gramsred bell pepper
Juice of 3 or 4 limes
40 grams chopped cilantro
Salt to taste
This is a simple salsa to make and it is such a refreshing reminder of my Mexican adventures, even though I didn't have fruit salsa when I was there.
The amount of lime juice is a personal taste. I like a lot of lime. I also don't get much juice out of these imported limes so I ended up using 4.
Mix everything together and add salt to your liking.
I added a little fresh jalapeno to the bowl for garnish. The jalapenos that we get are usually not too hot.
The salsa would be good eaten with tortilla chips but I didn't have any.
In fact the chilly would be good with warm tortillas or tortilla chips. It would be the most typical way to have it, especially if it were Mexican.
When I was younger, the way Canadians made chili would be to saute onions garlic, and ground meat. They would add some beans, usually kidney beans, and add a can of tomatoes or spaghetti sauce and chilly powder. That was the common way.
Adding dried peppers to this takes it to another level.
It was looking too delicious already and when i saw the mango dragon fruit salsa my mouth just watered
Thank you my friend!
I swore to never look at a food post before at least having breakfast. Well, I broke that rule and I'm now salivating all over the keyboard. Chili is one of my favorite dishes and leftovers, lots of them is always a good thing. This chili looks absolutely delicious. While reading this post I had a good chuckle as you reminded me of the way @farm-mom puts a dish together, by taste.
I'll have a big bowl, thank you.
I know. Leftover chilly is the best, but this time I didn't make enough. I'll make more next time and share it with you.
The best results are to put things together by taste. @farm-mom knows her way around a kitchen😄
Thanks for thinking of me.
Robin is a great cook. Last night's dinner for Father's Day was fabulous, asparagus, a tray of fresh veggies, steak, and pan-seared scallops. I think I ate a little too much.
Even though I'm vegan I have to admit, that sounds good enough to overeat. 😅
I’m a chilli nut! Chilli in everything; absolutely everything. Those lentils look so utterly awesome that I have to try them, although I think that they’d be difficult to acquire here in my country.
You’re a talented innovative chef; I love the originality of your recipes. 🥰🥰🥰❤️❤️❤️
Aww it's nice to hear from you. You may be able to order on line but you can just use what you have.
I appreciate your kind words.😊
It looks so yummy! I saved the recipe :)
Awesome I hope you like it. Thank you!
What a joy to know that you are having beautiful days enjoying sunny days, that is great dear friend @carolynstahl
I love this recipe and the ingredients you have used, the dish looks exquisite and everything is very healthy
Have a wonderful and prosperous week
You are very kind my friend. I appreciate your support and good wishes.
Yummy! Very hungry right now! The salad looks so colourful and attractive!
Good to know you have sunny weather ! Hope you could get some suntan!
Haha it is not salad but more like soup. I will make you some with no chilies 😄
Thanks so much. I always like lentil soup and lentil stews. The side salad just adds some colourful vibes.