Chili (Vegan)

A one pot hearty chili for a fall day!
A one pot hearty chili for a fall day!

Happy Thursday! As I’m writing this, today is Halloween. We will be staying in, feasting on leftovers, listening to podcasts, and we may let our brains turn to mush via Netflix. After another busy weekend, there was a 0 in 0 chance of us venturing out tonight. Alas, the night wasn’t void of chocolate; we made these treats and they were perfect.
Dessert Ravioli! Filled with roasted pumpkin & carnival squash, persimmon, fresh ginger, and a dash of ancho powder. Finished with a chocolate drizzle, pumpkin seeds, and a sprinkle of salt.
Dessert Ravioli! Filled with roasted pumpkin & carnival squash, persimmon, fresh ginger, and a dash of ancho powder. Finished with a chocolate drizzle, pumpkin seeds, and a sprinkle of salt.


We got to spend some of the weekend with Jared and Haley. They currently have their tiny house at the Lilly Pad in Lancing, TN. The Lilly Pad also has a brewery. Isn’t it the cutest!
lilybrewery

We have a fantastic recipe for you this week! Vegan chili! We use veggie based beef crumbles, but if you want to use browned and drained beef, then do so! Try these at some point, because meatless Monday is a thing. Beyond Meat, a low processed meat alternative, is free of animal protein, gluten, soy, and GMOs. We really love their crumbles in soups, stews, and tacos. We’ve served this exact chili recipe to 20-30 people, and they thought it contained beef.

The ingredient list for this recipe is long “ish”, but a lot of it is spices and everyday vegetables; most of which you probably have in the cupboard. If you don’t have access to long green or anaheim chilis, use more poblano instead. There may be a few ingredients (Peanut butter? Balsamic vinegar? Grated chocolate?) which you don’t normally associate with chili, but trust me on this one, okay? We’ve been making our chili this way for years, and it works.

Personal development is a fairly big part of our life these days, so we want to occasionally incorporate some of this into our posts. If you’re not interested in learning/reading self improvement, feel free to scroll on down to the recipe, right? I hope you roll with us on this journey though, because it’s pretty interesting stuff. And, it will make you feel things. They may not always be pleasant feelings, but feelings nonetheless. A case in point for these potentially uncomfortable feelings is today’s topic. Keep an open mind, set aside your own self image, don’t stop reading, and we will make it through to the end. Painless.

Okay, friend….time to talk about the self. Your SELF, our SELVES, everyone’s SELF, and how we care about what OTHER people think. I’m talking about the you reading this; I’m talking about the us trying to practice this.

Making connections on Instagram has been a great (and unexpected) benefit of Fork To Summit. One particular “instafriend” has been a huge positive-space environment, and more than just an IG friend. This new friend posted a quote on Instagram earlier this week, and it somewhat parallels with the personal development work we have been practicing these past several months.
The quote by T.I. (Songwriter/Entrepreneur/Rapper/Actor) is, “Never mind what haters say. Ignore ‘em ‘til they fade away.” This sentiment, in its truest practice, is something very difficult to realize and obtain. You may be quick to think you can disregard “haters”, but keep reading. For you to not care what others think of you, means you don’t care what ANYONE thinks, good or bad. It means your self is so steadfast in what it believes, you don’t need validation or criticism. It means your self is so unwavering in its values, you pay no regard to the beliefs of others. It means your path to personal happiness, goals, and successes aren’t influenced by the institution of anyone around you. How is this possible for us!? The ego makes it impossible to not seek validation and reassurance; the psyche makes it impossible to not recognize and react to criticism.

Let’s think about this for a minute. When was the last time you cared about what someone thought? Did you care if your boss felt differently than you when reacting to today’s irate customer? Did you care about how your significant other would feel if you didn’t do what you said you were going to do? Did the pushy words coming from the lady behind you at the grocery store lead you to apologize for your debit card malfunction?

We post on social media instead of writing in a journal; we hit backspace instead of leaving the original comment; we alter business plans to attract more followers/buyers; we delete nasty reviews…all because of the ideas in other people’s head.

From the moment we are born, we are molded by what other people think. Almost every action and decision we make is based on other people’s beliefs. And, others spend most of their life making decisions based on what WE will think.
Why do we have values? Because people influenced us with their values, good or bad. We influence our children and younger siblings with our values, good or bad.

Those who have different ways than us; we can coin them “haters”, “disagree-ers”, or “opponents”, but they are really just SELFS with different agendas. T.I. himself would loathe the day all his fans became “haters”.

So, that is all for right now on personal development. But as you go about the next week, notice how you make most of your decisions to please other people.

Now, Chili!

Print Recipe
Chili (Vegan)
A crowd pleasing meal for game day, a family gathering, or just staying warm by a fire!
Course Main Dish
Cuisine Southwestern
Prep Time 30 Minutes
Cook Time 1 hr 10 min
Servings
Servings
Ingredients
Course Main Dish
Cuisine Southwestern
Prep Time 30 Minutes
Cook Time 1 hr 10 min
Servings
Servings
Ingredients
Instructions
  1. Heat olive oil in a dutch oven (or a wide heavy bottom pot) over medium heat until ripples appear. Add onions, red bell pepper, celery, and ½ tsp salt. Cook for 5 minutes, or until onions are soft.
  2. Add garlic, all peppers, mushrooms, and ½ tsp salt. Stirring occasionally, cook for 8 minutes.
  3. Add beer; turn heat to high and allow to reduce for 12 minutes, or until beer is almost completely reduced.
  4. Reduce heat to low. Add chili powder, coriander, cumin, ancho powder, paprika, oregano, stock, tomatoes, balsamic vinegar, peanut butter, and ½ tsp salt. Stirring occasionally, cook over low heat for 35 minutes.
  5. Add “beef” crumbles, corn, beans, chocolate, cinnamon, and lime juice. Stir to combine, and cook for approximately 10 minutes.
  6. Season to taste with salt and freshly ground black pepper. Top with optional garnishes, and serve immediately.
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2 thoughts on “Chili (Vegan)”

  1. Looking deep into myself!!!
    Liking the chillie and wanting to try it, even if I am not a vegetarian or vegan. Respecting your thoughts and words while finding myself in your readings. Something feeling and warm for your body on a cool fall day. Thanks: DLL

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