Makes 4-6 servings
- Large pot with lid
- Measuring cup, measuring spoons
- Wooden stirring spoon
- Cutting board & knife
- Can opener
- Sieve or strainer
- 1 Tbs olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, any colour, diced
- 3 cups hot water
- 1 can (19 oz/540 ml) red kidney beans, drained and rinsed
- 1 can (19 oz/540 ml) black beans, drained and rinsed
- 1 can (5.5 oz/156 ml) tomato paste
- 3 Tbs tamari or soy sauce (gluten-free, if you need it to be)
- 2 Tbs + 2 tsp chili powder, or to taste
- 1 Tbs cocoa powder (put it through a sieve, if it’s lumpy)
- 1 ½ tsp ground cumin
- 1 ½ tsp dried oregano
- 1 tsp salt, or to taste
- 3/4 cup TVP or TSP granules (usually gluten-free, but read the label carefully if you need to be sure)
- few drops of liquid smoke, to taste (optional, but it adds to that campfire flavour)
- ground chipotle powder or minced chipotles in adobo sauce, to taste (optional)
1. In a large pot, heat oil over medium-high heat. Cook onions, stirring often, until softened, about 5 minutes. Add garlic and cook for 1 minute more, stirring.
2. Add the diced bell pepper and continue cooking and stirring for another 3 minutes.
3. Add the hot water (from a recently-boiled kettle) and the beans, tomato paste, tamari, chill powder, cocoa, cumin, oregano and salt, stirring well. Bring the mixture to a simmer.
4. Add the liquid smoke and TVP, and chipotle powder or minced chipotles, if you’re using them. Add sparingly, as these will add heat to your chill. Reduce heat to low.
5. Cover, and let the chill simmer gently over low heat for 15 minutes, stirring regularly. Taste and adjust seasoning.
Adapted from Vegan Casseroles, by Julie Hasson (2014)