This recipe have never been written down or passed down. It is an original creation by The Tired Guy and it is one that till now has been kept strictly in his head.
There have been rave reviews by those that have eaten it in the past. It is a requested dish whenever I’m going to bringing something to a potluck or luncheon. Now, there’s a request for the recipe. Therefore, I’ll do my best to share it here.
Why can I only do my best? Because nothing is ever measured with this recipe, never has been. I attended the “Pinch of this, Dab of that, Shake it” school of cooking. It was run by my mom and she was, for me, the pioneer of this method of cooking, (if indeed it can be called a method).
99.9% Vegan Chili
Large 8 Qt. Pan will be needed for this to cook in, minimum of 5 hrs. cooking time.
- 1/4 stick of butter (Not margarine, butter) salted or unsalted.
- 2 -3 medium size yellow onions. (Chopped) I use a Pampered Chief chopper (No I’m not a distributor)
- Red, Yellow, Orange Peppers. (Whatever is cheapest and available) 5 or 6 in any combination, does not require all three. Cut into strips then chunks
- 1/2 Stalk of celery (chopped with a knife) NOT the pampered chief chopper
- 24 oz. baby bella mushrooms (Chopped like the onions)
- 2 bags of sliced bella mushrooms for Trader Joes
- 3 cans S & W Premium Kidney beans
- 2 cans chili beans (Hot or Mild)
- 1 quart can of Tomato Sauce
- 1 quart can of Diced Tomatoes
- 2 cans of Fire Roasted with Garlic tomatoes
- 1 bulb (Not clove, BULB) of garlic, fresh, peeled, pressed
- 1 can medium Black olives (rinsed, slice in half longways)
- Fresh ground black pepper
- Chili Powder
- Organic Oregano (Trader Joes)
- Everyday Seasoning (Trader Joes)
- 21 Seasoning (Trader Joes)
The cans I usually get a Walmart Neighborhood Market on Oracle at McGee – Sprouts (just down Oracle has the fresh veggies and Trader Joes is across the street at McGee has the rest). I often buy the portabella mushrooms that are chopped at Costco, One Box
I use a gas stove on medium low heat to start. Partially cover the pot with a lid.
Place the butter in the pan and turn on the heat, Chop and add the onions, stir.
Chop and add the baby bella mushrooms
Add all the seasonings except the garlic, stir
Cut and add the Peppers (add each as they are ready), stir
I wash celery and remove top of the stalk (but not all the leaves) then I cut from top to middle in 1/8 inch slices, Add, stir
Add the chili beans (Drain)
Add the kidney beans (Drain)
Add the diced tomatoes all three cans
Add the tomato sauce, stir
Reduce the heat to low simmer, stir as needed
After 1 hr. Add the first bag of mushroom slices
Wait 30 min. Add second bag of mushroom slices, Yeah, Stir
Simmer for another hour
Add Garlic, stir
Add Olives, stir
Simmer and stir, after 3 hrs. let it simmer longer between stirring, thin scum will form on top and the color with begin to darken, taste, and season to taste from here on.
Simmer for a minimum of 5 hours and can hold on very low heat up to 7 hrs.
What isn’t eaten can be kept and reheat as much as you want but not all of the chili.
I never microwave this chili, always heat slowly in a pan on the stove.
If you find your pot can’t hold the mushrooms in bags spoon out enough into a bowl and gradually add it back in as the chili cooks down.
You will find this chili doesn’t stick to pans or the pot like chili’s that have meat in them. Clean up when done is easy if you don’t let the dishes and pot sit overnight empty and dirty.
