Recipe

Smokin' Hot Vegan Vaquero Chili

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by Beautiful, Memorable Food

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by Beautiful, Memorable Food

This recipe was entered in the contest for Your Best Chili
creamtea's Testing Notes: This chili is hearty, delicious and spicy. The addition of finely diced onions, carrots and bell pepper gave good body and texture to this meatless chili. The original spicing would have been...
This chili is hearty, delicious and spicy. The addition of finely diced onions, carrots and bell pepper gave good body and texture to this meatless chili. The original spicing would have been too hot for me, but B,MF's notes allow for that adjustment. I used just a pinch of cayenne to 1 lb. of beans and one chipotle in adobo, along with 8 cups of water (original was for 8 oz. of beans to 5 cups of water) and for me it was spiced just right. Adding the melting chocolate at the end more than compensated for the depth meat would have added, and rounded things out for a great balance of flavors.

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Chef
Beautiful, Memorable Food's Notes: From the little exposure I've had to chili contests, I have come to understand that Texans are adamant that they're the only ones who know how to make real chili. And if there is one nugget...
From the little exposure I've had to chili contests, I have come to understand that Texans are adamant that they're the only ones who know how to make real chili. And if there is one nugget of wisdom I've gleaned about Texan chili, it's that beans are not allowed.

Well, if you can't beat 'em, why not sass them? Here's my good-natured comeback of a bean-only vegan chili. I found these beautifully whimsical heirloom vaquero beans from Rancho Gordo (don't they look like cows?) and decided to make a meatless chili suitable for cowboys and cowgirls, and safe for cows, too. For those of you unfamiliar with the brilliant products offered by Rancho Gordo, it is a Napa, California company owned by Steve Sando, who is dedicated to preserving heirloom beans from the New World/Latin America.

Vaquero beans, also known as Orca beans, are a playful black and white. Rancho Gordo describes them as a cousin to the Anasazi bean. They’re fun to cook with, because even after cooking and giving off an inky pot liquor, they maintain their dappled markings. If you have trouble obtaining these lovely beans, pinto beans make a fine, though less exciting, substitute. This is a pretty spicy recipe, so feel free to cut down on the chipotle and cayenne if you are afraid of too much heat. I throw in some dark chocolate at the end, which combines really nicely with the smokiness of the chipotles and gives the chili a flavor reminiscent of mole. I serve this cow-friendly chili with vegan cornbread.

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Serves 4 to 6

8 ounces dried Vaquero beans, soaked overnight (may substitute dried pinto beans) Ask a question about this ingredient

1 14.5 oz can diced fire-roasted tomatoes Ask a question about this ingredient

1-2 chipotles in adobo, sliced Ask a question about this ingredient

1/2 medium onion, finely diced Ask a question about this ingredient

1/2 bell pepper, finely diced Ask a question about this ingredient

1 carrot, finely diced Ask a question about this ingredient

1 teaspoon ground cumin Ask a question about this ingredient

1 teaspoon dried oregano Ask a question about this ingredient

1/2 teaspoon cayenne pepper Ask a question about this ingredient

5 cups water Ask a question about this ingredient

salt to taste Ask a question about this ingredient

1 ounce dark chocolate Ask a question about this ingredient

After beans have been soaked, drain from soaking liquid and set aside. Reserve liquid for later use.
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Prepare all vegetables and fry in a heavy pot with a tablespoon of canola oil. Stir and fry for about 5 minutes until vegetables have softened.
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Add cumin and cayenne and fry for another minute.
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Add beans, tomatoes, water and oregano, and bring to a boil. Then lower heat and simmer for 1 hour, or until beans are to your desired level of softness. Depending on your beans, you may need to add additional water. I like to add a little of the soaking liquid for more flavor and color.
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Salt to taste.
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Just before serving, stir chocolate into chili until melted, then mix well.
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3 Comments on Smokin' Hot Vegan Vaquero Chili

RoastedBeet added 2 months ago

The beans are gorgeous -- my 4,5-yr-old daughter loved them! I liked the dish but didn't love it. Though that might have been because I only added one chipotle pepper and no cayenne, in the hope that my kids would like it. So even though I cut back on the chocolate, the chili ended up quite sweet. Also, it took much longer for the beans to cook than the recipe suggests. Or maybe my husband just likes his beans softer. In any case, I'll try again, perhaps with pinto beans. And I'll add the cayenne and order in for the kids.