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COOKIN’ RECIPE: The Best Bean-Only Chili

Chili bowl with all the trimmings One of the things I am getting better at is preparing food for my husband even when I’m on a fast. To me, preparing food  (raw or cooked) is very therapeutic and it alleviates any craving I may have for eating–weird, I know, but it works! In fact, most of the best food I made are developed and made when I am not eating. Deciding to outdo the “performance” of my old recipe for meat chili, I embarked on an ambitious journey with the goal of trumping it with an all-bean, hearty, plant-based, no-animal-product pot of chili. For starters, I did my due diligence. I took out my mental notes on my meat chili, what made it stand out? Learning how to make chili from my Mexican classmates back in college, the secret was chipotle chiles in adobo sauce. I searched high and low, no chipotle, no adobo sauce either (I mean Mexican-style adobo, very different from the Filipino adobo). So what do I do? I rolled my sleeves and set to work. After all, I am Filipino–ingenious extraordinaire is in my DNA. KK enjoying his bowl of chili Beans 2 cups dried beans  (I used black and white, you can use pinto, black-eyed, pinto, etc.) – soaked overnight 8-10 cups of water (for the beans) Cook the beans until tender. It will take approximately 1 to 1.5 hours. (I like using dried than canned because it’s tastier and  more economical). Do not add salt while cooking the beans, it will make it tough. The beans will be seasoned once the chili is put together. Makeshift Adobo Sauce 4-6 red and green bell peppers – roasted, skins and seeds taken off 1 jalapeño pepper – roasted, skins and seeds taken off 2 siling pangsigang – chopped 3 T ketchup 1 T cider vinegar (either coconut or apple) 1/2 cup water 2 cloves of garlic 1 teaspoon cumin 1.5 teaspoons oregano Blend until smooth. Set aside. All-Bean Chili All the cooked beans All of the adobo sauce 28 ounces crushed tomatoes 2 medium onions, finely diced 3 stalks celery, finely diced 3 cloves garlic, grated 1 T oil 2 teaspoons oregano 1.5 teaspoons cumin 2 teaspoons cacao powder or 1 tablea 2 teaspoons cayenne pepper (more or less, depends on your preference) 2 teaspoons Bovril or Vegemite or Marmite (This is optional, you can use nutritional flakes instead) 1.5 T coconut aminos or 1... read more

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