Vegan 15 Bean Chili

Vegan 15 Bean Chili
Vegan 15 Bean Chili, via Eat the Vegan Rainbow

Beans are an essential staple of every vegan kitchen. Beans are rich in fiber, especially soluble fiber, which is taught to lower bad cholesterol, folate, good carbohydrates, and plant protein. That’s what makes beans an essential component of plant-based eating.

Beans come in many different colors and sizes – they can be white, like northern, lima, and navy beans, pink to dark red almost brown, like light and dark red kidney beans, black, like black beans, or multicolor, like black-eyed peas (which are actually beans) and pinto beans. All these varieties have slight differences – different cooking times, texture and flavor, not to mention appearance.

For example, if you are looking to make a mild dish that is smooth and buttery, you may want to go with navy beans or cannellini, which both work in a dish like this Tuscan-Style cassoulet, and if you are looking for a playful dish, like this Cowboy Caviar, you may want to reach for black-eyed peas.

I use beans all the time, and use both dry beans and canned beans. Canned beans are super quick and convenient, while dry beans are a bit cheaper, plus give you complete control over the amount of salt that goes in. But: dry beans do take a bit of time to make if you are using a traditional, pot on the stovetop method. Even with soaking the beans overnight, it will still take about 2 hours of cooking time to soften the beans. My preferred way to prepare dry beans is to soak them overnight, then cook them in a pressure cooker until done, and then incorporate them into whatever you are making. And although some claim that the pressure cooker will cook your beans quickly even if they have not been soaked, I have not tried this yet, so can’t advise on this here. An alternative is to use a slow cooker – overnight soaked beans should take about 6-8 hours.

Some of my favorite bean recipes are simple baked beans, veggie burgers, like white bean burgers with chia seeds, and a very beefy veggie burgers,  and soups, like this bean and leek soup with soy chorizo. Plus: beans are an essential ingredient for these wonderful BBQ ribs!

Recently, while browsing around in a grocery store, I discovered something new: Hurst Hambeens 15 Bean Soup Mix. This bag included a mix of 15 different legumes: beans (northern, pinto, large lima, blackeye, baby lima, kidney, cranberry, small white, pink, small red, white kidney, black), as well as lentils, yellow split, and green split peas, and chickpeas. And, of course, I had to give this mix a try!

Apparently, this mix is traditionally used for a ham soup and comes with a bag of seasoning included. I decided to take the mix in a different direction and go for a chili. Chili is a rich and thick bean stew, full of smokey flavors, and a bit of heat. It’s usually made small red beans, but I figured the more could be the merrier, so I went for it!

The recipe below uses stovetop cooking method, but you can definitely make this in a slow cooker (crock pot). And if you don’t have this specific bean mix, you can make one yourself by measuring about 1/4 cup of dry pinto, black, red kidney, black-eyed and navy (white) beans, as well as lentils, chickpeas and yellow and green split peas. Although not the full 15 bean range, there is enough variety in this mix that you will still get all the benefits of flavors and textures. Have fun!

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Vegan 15 Bean Chili

What you’ll need:

  • 1 bag (20 oz (about 600 g)) 15 Bean Soup mix (Hurst Hambeens 15 Bean Soup Mix or make your own – see above)
  • 3 stalks celery, roughly diced
  • 1 onion, roughly chopped
  • 2 carrots, roughly sliced
  • 3 cloves garlic, sliced
  • 2 tablespoons oil (canola or olive), divided
  • 1 6 oz (170 g) can tomato paste
  • 2 teaspoons cumin powder
  • 1 teaspoon chili powder
  • 3-4 Bay leaves
  • 2-3 cups vegetable stock, divided

 

What you’ll do:

  1. Rinse the beans, then cover them with water and soak overnight. If you are in a hurry you can also do a quick soak by: rinsing the beans, placing them in a pot, making sure they are fully covered with water, brining the water to boil, boiling for 5-10 minutes, turning the heat off and leaving the beans in hot water for an hour.
  2. After the beans are done soaking (either overnight or using a quick method) rinse them well and set aside.
  3. Place a large Dutch oven or another sturdy pot over medium high heat, add 1 tablespoon of oil, and onions, garlic and carrots. Let these caramelize, which can take up to 15 minutes. Don’t stir to frequently as you want to let the vegetables get slightly burnt and charred – that will add deeper flavors to the chili.
  4. Add the tomato paste, cumin and chili powder, coat everything well and cook for another 2-3 minutes.
  5. Place 1 cup of vegetable stock into a blender, then add the onion, garlic, carrot and spice mix, and 1 cup of soaked beans. Blend everything until smooth and take care not to burn yourself as the mix will be hot.
  6. Add the rest of the oil to your Dutch oven, pour the mixture from the blender back in, add the rest of the bean mix, another cup of vegetable stock and bay leaves. Mix to combine and bring to boil. Place the lid on, lower the heat to steady low level boil, a bit more than a simmer, and cook for 2 hours, stirring occasionally. Check after about an hour, as you may need to add more vegetable stock.
  7. Serve with some shredded cheese, sour cream, or diced avocados, and definitely with some corn bread, like this basic gluten-free version (nice and crumbly, perfect for chilis), very corn-y corn bread, or the more flavorful corn bread muffins.

Copyright © Eat the Vegan Rainbow, 2019

Plantains and Beans Chili

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Plantains and Beans Chili, via Eat the Vegan Rainbow

Plantains are those weird looking, giant bananas that look either too green or way past their prime, and usually not very appetizing. But, they are a staple of certain cuisines and I’ve had them while I lived in Ghana, almost exclusively deep fried. Unfortunately, deep fried plantains were not quite to my taste and I stayed away from them until very recently.

I was inspired by a Puerto Rican “lasagna” recipe that used plantains instead of noodles and was happy with the results. Here, I wanted to do something slightly different. I started from really ripe plantains and roasted them without peeling. Then, I made mashed plantains and combined them with plain, white beans (navy beans), and a handful of spices to create a rich and dense chili. Why does this chili work? First of all, plantains are full of starch and relatively sweet, adding lots of great flavor almost as if you were adding molasses. The spices and flavor agents, tomato paste, Chile Lime seasoning bland, and paprika helped the taste along. Lastly, the navy beans worked well here because they added smoothness and creaminess. Sprinkling some fresh cilantro complements the ensemble, and you could also spoon some dairy-free sour cream on top or some plant-based yogurt.

Plantain and Bean Chili

What you’ll need:

4 very ripe plantains, roasted

1/2 lbs (225 g) white beans, cooked or from the can

1 onion, diced

2 tablespoons tomato paste

1 teaspoon ground cumin

1 teaspoon Chile Lime seasoning bland (this is a product from Trader Joe’s but you can make your own with some chili powder, salt, and lime zest)

1/2 teaspoon paprika

Cooking spray

1/4 cups fresh cilantro, roughly chopped

What you’ll do:

  1. Get ripe plantains – those that have quite a few black areas on them – wash them and place them on a baking sheet without peeling. Roast the plantains at 425 F (220 C) for an hour. Their skins will turn black and they should soften inside.
  2. Let the plantains cool then peel them and mash with a potato masher. You could also put them into a food processor and pulse until fine.
  3. Heat a cast iron pan over the medium high heat. Add the cooking spray, spices, tomato paste, and the diced onion and let everything caramelize well, which could take up to 15 minutes.
  4. Add the plantains and let the bottom start to brown. Mix well and cook for 5 to 8 minutes.
  5. Add the cooked beans – I cook mine in a pressure cooker after soaking them overnight – and let the dish simmer for 10 minutes or so.
  6. Serve with a dash of fresh cilantro, or other types of topping you prefer to use on your chili.

Copyright © Eat the Vegan Rainbow, 2018