This is a recipe for SFA vegetarian (vegan actually) chili. What is SFA? Applied to this chili recipe it means Super eFfin Awesome. I've tried a number of chili recipes in the past, lots were good and some needed a little help. This is probably the simplest and yet the most delicious vegetarian chili recipe I have had the pleasure of preparing. One may be surprised as the minimal ingredient listing for this vegan chili recipe; it is no joke. A large part of the deep and rich flavour of this vegetarian chili recipe is provided by the well chopped mushrooms and barley, they add a complexity that is sometimes lacking. Barley is not a typical food item to include in a chili; give this vegetarian chili recipe a try - you'll see why!
- 450g (1 lbs) Dry Kidney Beans
- 1/2 cup barley
- 4 cup chopped tomato
- 2 chopped onion
- 1 cup well chopped brown or white mushroom
- 1 green pepper, chopped
- cumin powder
- coriander seed powder
- ground chili powder
1. In a pot, boil water.
2. When water boils, add the dry kidney beans. Boil the beans for 5 min. Remove from heat, let beans soak in the pot with the water for 1 hour.
3. Drain and rinse the kidney beans. Put them back into the pot, cover with water and bring to a boil. Reduce heat and simmer until the beans are tender, about 2-3 hours. When the kidney beans are finished, separate the beans from their cooking liquid and save both.
4. In a frying pan, saute the onion and mushroom until soft (a few mins) then add the peppers and tomatoes and spices. Saute for another 1-2 mins.
5. Add the barley and enough bean liquid to cook the barley, about 1.5 cups.
6. Simmer 1 hour
This vegetarian chili recipe gets made quite a bit in my kitchen. Chili as a dish is highly versatile, this vegan chili recipe make an exceptional chili. Eat it out of a bowl, in a wrap, on a burger, or on fries. This chili will keep a long time frozen. Double or triple the recipe to make chili for the next few months.