#FoodTuesday #RecipeSortOf #writingprompt
Now, I’m going to show you a picture of the vegan chili I made, and I’m asking you to not be judgey. Everybody does their own chili, and I do mine differently every time I make it, but this one is this time.
Yes, it has spaghetti in it. I ASKED you to not be judgey. That’s how we do it in the midwest.
I started by heating some oil, then frying half an onion and a banana pepper with its evil guts ripped out. Then I added this:
Smoked paprika, sweet paprika, Penzeys Tsar Dust, chili powder, Jane’s Crazy Mixed Up Salt, chipotle powder, cumin, a whole clove of garlic which dissolved during cooking, and a tablespoon of cocoa powder. Oh, and a dash of Penzeys Mural of Flavor, because it has citrus in it. I wish now I’d used a squeeze of fresh lime juice, but I didn’t.
When that was nice and toasty, I broke up a pound of Beyond Beef meat substitute and browned it. It acts, looks, and tastes so much like real ground beef, it makes my truly vegan daughter (#2 Daughter) gag. Finally, I added a can of cannellini beans and a can of diced tomatoes, neither drained. No, I tell a lie: finally, I added some Kitchen Bouquet browning sauce, about two tablespoons of tomato paste, and a bay leaf.
I cooked the spaghetti separately, so you can untwist your knickers.
I covered the pot and cooked it low and slow for several hours.
Sara and I ate this for two meals, and there was still just a tad bit left, so this happened:
That’s an Impossible spicy sausage, cooked and split, with the leftover chili spooned in and vegan cheddar on top.
A WRITING PROMPT FROM ME TO YOU: A chili cook-off.