Happy New Year Chili
Inspired by two Southern specialties, dirty rice and Hoppin’ John, this chili is a great way tobegin the New Year. It’s ideal accompanied by collards. To mellow the flavorof the tempeh, steam it for 15 minutes before using it in the recipe. Instead of tempeh, youmay substitute 1 to 2 cups (255 to 510 g) finely chopped seitan (which would make the chilisoy-free) or sliced plant-based sausage.
Equipment
- 4- to 6-quart (3.8 TO 5.7 L) slow cooker
Ingredients
- ¼ cup (60 ml) water or 2 teaspoons olive oil
- 1 large yellow onion chopped
- 5 garlic cloves minced
- 1 celery rib chopped
- 1 fresh hot chile seeded and minced (optional)
- 2 tablespoons (32 g) tomato paste
- 1 small green bell pepper seeded and chopped
- 8 ounces (225 g) tempeh chopped or crumbled
- 2 tablespoons (15 g) chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- ½ cup (97.5 g) raw long-grain brown rice
- 3 cups (510 g) cooked black-eyed peas or 2 (15-ounce or 425 g) cans black-eyed peas, rinsed and drained
- 1 (28-ounce) (794 g) can diced tomatoes with their juices
- 2 cups (480 ml) vegetable broth or water
- Salt and freshly ground black pepper
- dairy-free sour cream for serving
- Tabasco sauce for serving
Instructions
- Heat the water or oil in a medium-size skillet over medium-high heat. Add the onion, garlic, celery, and chile (if using) and saut. until softened, about 5 minutes. Stir in the tomato paste, bell pepper, tempeh, chili powder, cumin, and thyme and cook for 2 minutes longer.
- Transfer the onion mixture to the slow cooker. Add the rice, black-eyed peas, tomatoes and their juices, and broth. Season to taste with salt and black pepper. Cover and cook on Low for 4 to 6 hours.
- Taste and adjust the seasonings, if needed. Serve hot, offering cashew sour cream and Tabasco at the table.
Notes
Reprinted with permission from The Plant-Based Slow Cooker by Robin Robertson.