*DISCLAIMER- I like my chili HOT. And when I say hot, I mean like I'm sweating and my nose runs when I eat it. I love heat. Gimme all the heat. If you don't like heat, just adjust the peppers and spices to your taste.
MY FAMOUS CHILI:
(Serves about 8)
* 1 green pepper, diced
* 1 sweet onion, diced
* 1 red onion, diced
* 4 cloves garlic, minced
* 2 red jalapenos, with seeds, diced
* 2 green jalapenos, with seeds, diced
* 2-3 serranos, with seeds, diced
* 2 cans Organic red kidney beans, drained and rinsed
* 1 can Organic black beans, drained ans rinsed
* 1 can Organic cannellini beans, drained and rinsed
* 1 can (28 oz) Organic crushed tomatoes
* 1 box (32 oz) Imagine Organic Creamy Tomato soup
* 1 pkg soy crumble (I used Lightlife)
* 1 TBS chili powder
* Generous amount of freshly ground black pepper
* Himalayan salt, to taste
* 2 tsp cayenne pepper
* 1 TBS agave nectar
* 1/4 C water (more or less, depending on how you like your chili)
* 1 C fresh, assorted cherry tomatoes
-With Crock Pot heated (I start mine on High), add peppers, onions and garlic to bottom of Crock Pot and stir to combine.
-Next, add the soy crumble and stir to combine, being sure there are no clumps of "meat".
-Add all the beans, stirring to combine.
-Now it's time to add your liquids. Pour in the crushed tomatoes, tomato soup and water. Give everything a good stir to incorporate the liquid with the solids. It won't look very soupy, but as it cooks down, it will become more liquidy, so I would go easy on the water, and add any extra later on in the cooking process.
-Next, add the chili powder, black pepper, salt, cayenne and agave. Be sure to really stir it up well.
-Lastly, add the whole cherry tomatoes. During the cook, they will break down and give the chili a super, fresh tomato flavor!
-Cover and allow to cook on high for a good hour. After that, I usually lower it to med-low and cook for an additional few hours, then turn it back up to high for and hour or so. Honestly, as long as it cooks for 4-5 hours, you can cook it on whatever temp you'd like. It's best when it's cooked down slowly, allowing the flavors to develop and deepen. Stir occasionally, and be sure to continue to taste it to see if any of the seasoning needs to be adjusted.
-At some point during the cooking process you can begin to make your cornbread.
FIREY JALAPENO CORNBREAD:
Recipe adapted from a PPK recipe
* 2 C Organic, Non-GMO cornmeal (I use Bob's Redmill)
* 1 C unbleached All-Purpose flour
* 2 tsp baking powder
* 1/3 C melted coconut oil
* 2 TBS agave nectar
* 2 C unsweetened almond milk
* 2 tsp Bragg's apple cider vinegar
* 1 tps Himilayan salt
* 1 jalapeno, seeds included, finely diced
* 1-2 serranos, seeds included, finely diced
-Preheat oven to 350 (for glass) or 375 (for non-stick) and spray a 8 X 8 baking dish with cooking spray
-Combine almond milk and apple cider vinegar in a small bowl, whisk together and set aside.
-Put all dry ingredients in a medium bowl and mix to combine.
-Add coconut oil and agave to almond milk mixture and whisk until foamy.
-Add wet ingredients to dry ingredients and fold in until combined. It will be pretty thick.
-Drop in your peppers and fold into the cronbread mixture.
-Transfer to your "greased" baking dish and pop in the oven.
-Bake for 30-35 mins, or until edges begin to brown and a knife put into the center comes out clean.
-Allow to cool on a cooling rack for 5-10 mins before slicing.
Both the chili and the cornbread taste amazing for days after; I always like mine the best on Day 2! I hope you enjoy my chili as much as I do!
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