Meatless Bachelor's Chili
Mushrooms (shitake, mitake,
Black Beans (refried, or
Yellow/Orange/Red Pepper (optional)
Celery (chopped) (optional)
Spices (all are optional)
Celtic Sea Salt
Grated Cheese for serving
ABM are nearly impossible to
find, unless you want to order 15 kilos from Brazil. But any
mushroom is good. If they are dry, just rehydrate in water
with a bit of Celtic Sea Salt, then chop up when moist.
This is a "bachelor" recipe, in that nothing is measured.
The spices make the chili, but I never measure. So let's put
it this way: Lots of Chili Pepper, a good amount of black
pepper, a dash (or more) of cayenne pepper. Just a little
less cumin than Chili Pepper, half that in coriander, and
half that in Oregano. Just a pinch of Cinnamon (in all hot
foods, a pinch of Cinnamon). Salt to taste.
Instead of Canned Diced Tomatoes, try dicing up your own
fresh tomatoes. Also, a "white" chili is to die for, so add heavy whipping cream. It's
fabulous. If you don't want that much fat, try
and a scoop of Greek yogurt. Very smooth and delicious.
If you are using
bean flakes, I've found that a good ratio is 2 cups of water to
½ cup bean flakes.
Heat up water and rehydrate the bean flakes. Or
take your refried beans and mash them up and then add enough water
to get the
consistency you want (soup). Rehydrate your mushrooms (of they're
dehydrated) in water and Celtic Sea Salt. Chop up your veggies and add along with the diced
tomatoes (or use the creamy option above...yum!) and then spice and
cook for just a few minutes (long enough to let everything get
acquainted), then sprinkle grated cheese over the top and serve.
You may also use Pinto Beans (my favorite are the
organic bean flakes) in this recipe.