Five Bean Jack Daniel’s Vegan Chili
This recipe is perfect for one of those long fall days after work. I serve this with fresh cornbread, hot apple cider and pumpkin spice cookies for dessert (all vegan of course). I was raised in the south and live on the Kentucky and Tennessee state line so Jack Daniels is a bit of a rite of passage and a secret ingredient in many of my recipes. I strongly suggest Jack Daniel’s whiskey, but any whiskey will do. However, as of yet Jack Daniel’s is the only vegan whiskey I know. If you don’t add whiskey, replace it with 2 tablespoons of apple cider vinegar for the extra kick. Plenty of veggies and soy crumbles (optional) and you have a chili vegans and non-vegans with gobble up.
- 16 oz of rinsed or presoaked garbanzo beans
- 16 oz of rinsed or presoaked Great Northern beans
- 16 oz of rinsed or presoaked tri blend beans
- 16 oz of pre sliced white mushrooms
- 28 oz of diced tomatoes
- 2 zucchini halved, peeled and chopped
- 2 tablespoons of olive oil
- 4 cloves minced garlic
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 chili pepper, seeded minced
- 1 package of frozen corn
- 1 package of vegan soy crumbles (optional)
- 4 tablespoons of Jack Daniels (optional, but strongly suggested for that extra “kick”)
- ½ teaspoon red curry paste
- 1/8 teaspoon powdered mustard
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 tablespoon ketchup
- 1 tablespoon salt
- 1 tablespoon black pepper
- 4 tablespoons flour
- 32 oz Veg broth
1. Heat olive oil and minced garlic over medium heat. Add vegetable broth and diced tomatoes bring to a rolling boil.
2. In a separate bowl, combine two tablespoons of Jack Daniels, red curry paste, mustard, dried oregano, cayenne pepper, Ketchup, salt and pepper. Set aside for 5-7 minutes
3. Remove 1 cup of broth from pot and add flour to mixture, stir until lumps are removed and , mixture is smooth.
4. Add corn, mushrooms, beans, zucchini and peppers to broth and stir until vegetables are well combined. Add flour mixture. Turn to high heat for 20 minutes.
5. Lower heat to lowest setting and add soy crumbles and final two tablespoons of Jack Daniels. Bring chili up to medium heat and add soy crumbles. Stir. Allow chili to simmer 25-35 more minutes depending on your preference of thickness.
6. Serve hot. This dish increases in flavor within 24 hours. If you like a spicier chili, sprinkle red pepper flakes into the chili the next day. Reheat on stove for best results. Pair with cornbread or garlic bread. Vegan tested. Husband Omnivore approved.
*Image courtesy Flickr creative commons.