Jakes Gun Powder Chili

A lot of chili

Jacob Gest

Some spicy vegan chili loaded up with beans bell peppers and mushrooms. (you can easily add meat if you wish)

ingredients

• 2 cups cooked pinto beans {1 cup dry}– (1 15oz can)
• 2 cups cooked Kidney beans {1 cup dry} – (1 15oz can)
• 2 cups cooked black beans {1 cup dry} – (1 15oz can)
• 2 cups cooked navy beans {1 cup dry} –(1 15oz can)
(feel free to substitute any kind of bean, the key is the amount, not the type)
• 1 cup TVP (or about a pound of ground beef if you want meat)
• 2 good sized onions, chopped
• 10 cloves of garlic, chopped
• 1 green bell peppers
• 1 or more hot peppers
(2-3 jalapeños work well, my favorite is 2 habaneros, but they’re super spicy)
• 2 pounds fresh tomatoes chopped (or 2 15oz cans crushed tomatoes)
• 1 small can of tomato paste
• 1/2 - 1 pound mushrooms, coarsely chopped
• 1 teaspoon ground cayenne pepper
• 2 Tablespoons chili powder
• 2 Tablespoons Worcestershire sauce
• 2 Tablespoons vinegar
• 1 bay leaf
• 1 Teaspoon cinnamon
• 1/2 Teaspoon allspice
• 1 Tablespoon Cumin

directions

1
First off, this makes a lot of chili. A lot! I often half this recipe and that gives me enough to feed two people for several meals. We usually end up making chili mac with the leftovers as well.
2
It is not really important what kind of beans you use in this recipe as much as the amount. I think kidneys and pintos are a must in chili, but the other two you can do just about anything. If you’re using dry beans, make sure to soak them overnight and cook them beforehand (they should be the consistency of how you’d like to eat them before you ever put them in the chili). Also reserve some of the water you cooked your beans in for later (I don’t recommend you use water from canned beans, in fact if you use canned beans I would rinse them before putting them in).
3
I know this is supposed to be flaming hot, molten lava chili but if you (or someone who is eating your chili) can’t do spicy food, you can reduce or leave out the cayenne pepper and hot peppers (just remember to add some hot sauce or loads of cayenne back to your dish before eating!).
4
If you’re using TVP Soak it in boiling hot water (7/8 cup per cup of dry), it should be ready by the time you need to add it in (about 10 minutes, longer wont hurt it)
5
Sauté the onions, bell pepper, hot peppers and garlic until the onions are translucent. (if you’re using meat of any kind add it in with these)
6
Add all other ingredients and simmer for a minimum of 30 minutes (longer is better). You may need to add some liquid to get the consistency you want. (use some of the bean water if you reserved it, you can also use stock if you’d like, such as vegetable or chicken or plain old water). Also adjust spices if needed.
7
Serve in bowls and Garnish with some or all of the following: scallions, grated cheddar cheese, a dollop of plain yogurt (or sour cream)and loads of saltine crackers.