Smashing Bean Chili, vegan

ChiliDSC_5820

 

 

 

 

For about 6-8 Servings:
Prep, cooking and cooling time,
approximately 2-2.5 hours when using pressure cooker

Plus soaking time for beans, overnight (~ 5-10 hours ) 

1 cup red (kidney) beans (soaked for several hours or overnight, drained)
1 cup black beans (soaked for several hours or overnight, drained)
1 cup pinto beans (or more of the other beans) (soaked, drained)
2″ strip of kombu dried seaweed (removes gas)

2 cups of butternut squash, cubed

some olive or coconut oil for the pan
1 onion, chopped
3 cloves garlic, minced
3 cups of cremini mushrooms, chopped
1 cup of celery, cubed ( or two bell peppers)

1 Tbs cumin
1.5 Tbs chili powder (if your chili is not as strong, add more, but mine was hot!)
1 tsp dried chili peppers minced
3 Tbs paprika powder
1 Tbs smoked Spanish paprika
1 Tbs dried onion flakes
1 pinch cayenne
1 pinch salt
1 Tbs Tamari Soy Sauce
2 Tbs mustard (alternatively red miso paste)
1 Tbs cocoa or carob powder (unsweetened)

1 Tbs epazote (dried herb, removes gas)
1 can diced tomatoes (15oz) or 1.5 cups fresh tomatoes, cubed
water for the pressure cooker

1 Tbs lime juice
some hot sauce and salt to taste
1 Tbs chia seeds (as thickener)

Place all the drained beans with the kombu in a pressure cooker, add sufficient water, and cook for about 10 minutes after pressure has been reached (2nd ring) or according to cooker instructions, let the pot cool down for abt. another 10-15 minutes until the pressure is released and you can open the lid and drain the beans.
While the beans are cooking, steam the butternut squash cubes in a small steamer for about 15 minutes or until tender. Mash the soft squash with a fork and set aside.

Heat oil in a pan, add onions, cook until transparent, then add garlic and mushrooms. Cook mushrooms and onions until moisture is absorbed and onions turn brown. Add the celery, and powdered spices plus mustard and soy sauce, stir well and keep cooking for some more minutes.

Heat the pressure cooker with the beans, add the mushroom-onion blend from the pan, blend in the tomatoes with liquid and add enough water for the cooker to work (watch for max. fill limit for dense food). Bring to boil, close the lid and cook for another 10-15 minutes after cooker pressure has been reached. Let cool down slowly until all pressure is released. 
Cool down the chili, it will taste better if you allow it to cool and then re-heat. Finish off with lime juice, hot sauce and salt to taste. To thicken the chili, add chia seeds. You may also add some fresh cilantro, (if available).  The longer you cook chili, the more the flavor will develop. A warmed up chili from the day before actually tastes best (like all tomato foods). ©2014Sabineart.com

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