The Edgy Veg’s Super Bowl Chili

Super Bowl Chili

serves 4 to 6 

If only I could bottle up a male sports fan’s enthusiasm and use it when I need something done — like the dishes or putting down the toilet seat. Ladies, whenever your jersey-clad dude starts yelling, “Baby, baby, look!” as though he’s mistaken you for someone who actually cares about whatever game is on, just give him a bowl of this stuff, sit back and smell the silence . . .

Photo credit: Brilynn Ferguson

2 tbsp olive oil 30 mL
1 medium onion, diced
4 garlic cloves, minced
1 tbsp ground cumin 15 mL
1 tsp dried basil 5 mL
1 tsp dried oregano 5 mL
1 tsp cayenne pepper 5 mL
1 tsp red pepper flakes 5 mL
1 cup textured vegetable protein or veggie ground round 250 mL
1 can (5-1/2 oz/156 mL)
tomato paste 1
1 cup sliced cremini mushrooms 250 mL
1 can (28 oz/796 mL) diced tomatoes, with juices 1
1 can or bottle (12 oz/341 mL) dark beer 1
1/4 cup brewed espresso 60 mL
2 cups canned or cooked
kidney beans, drained and rinsed 500 mL
2 cups canned or cooked
black beans, drained and rinsed 500 mL
1/2 cup pure maple syrup 125 mL
Sea salt and freshly ground black pepper
Burrito-Worthy Sour Cream (page 51), optional
Vegan Cheddar cheese shreds, optional
Fresh flat-leaf (Italian) parsley, optional

1.  In a large stock pot, heat olive oil over medium-high heat. Add onion and garlic; sauté for about 3 to 5 minutes, until translucent. Add cumin, basil, oregano, cayenne and red pepper flakes; sauté for about 1 minute, until fragrant. Add texturized vegetable protein, tomato paste and mushrooms; sauté for about 5 minutes, until mushrooms are tender.

2. Add tomatoes, beer, espresso, kidney beans, black beans and maple syrup; bring to a boil. Immediately reduce heat and add 1/2 tsp (2 mL) each sea salt and pepper. Cover and simmer for 1 hour, stirring occasionally, until flavors are rich and chili has thickened slightly.

3. Season to taste with sea salt and pepper. Garnish with a dollop of sour cream, Cheddar cheese and parsley, if desired. Serve

Recipe courtesy The Edgy Veg: 138 Carnivore Approved Recipes by Candice Hutchings and James Aita © 2017 Available where books are sold.

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