Red Chili The Real Deal

The Real Deal Red Chili

This spin on an authentic Texas red chili is made with fresh cayenne peppers, mushrooms for the mock “meat,” and tons of other seasonings and flavors.

You’ll also notice that I chose not to use beans! I’ve always been curious to see what an “authentic” chili would be like without the beans, so I decided to give it a go. (You can always add a cup of beans and corn to this recipe if desired, though!)

INGREDIENTS

•  6–8 red cayenne peppers
•  1 ½ tablespoon chili powder
•  1 tablespoon cumin
•  ½ teaspoon ground black pepper
•  3 cloves garlic, minced
•  1 tablespoon tomato paste
•  2 cups vegetable stock
•  2 cups filtered water
•  2 tablespoons corn flour
•  1 ½ tablespoons brown sugar
•  1 ½ tablespoon white vinegar
•  4 tablespoons avocado oil
•  ½ cup onion, finely chopped
•  2 pounds baby Bella mushrooms, cubed
•  3–4 tablespoons hemp seeds
•  1 teaspoon Himalayan fine pink salt (I use Vitacost®)
•  Garnishes: vegan sour cream, green onions, vegan cheese

Directions

 Preheat the oven to 400 degrees Fahrenheit. Roast the cayenne peppers in the oven for 25–30 minutes, just until the outsides begin to blacken.

While wearing gloves, place the cayenne peppers in a bowl and cover them with plastic wrap for 3–5 minutes. The trapped steam will help the skin loosen up. Remove the skin, de-seed, and toss the scraps away.

In a blender, combine the cayenne peppers, chili powder, cumin, pepper, garlic, tomato paste, vegetable stock, water, flour, brown sugar, hemp seeds, salt, and vinegar. Pulse until well mixed and combined. Set aside.

In a large pot, add the oil with the onions and turn to medium-high heat. Sauté for 3–5 minutes until translucent.

 Add the mushrooms to the pan and cook for an additional 5 minutes.

Pour in the chili sauce mixture and bring to a boil. Reduce to a simmer on low heat, cover, and cook for 2 hours 30 minutes to 3 hours, stirring frequently.

Serve plain or top with vegan sour cream, green onions, and vegan cheese.