I love meatless meals that don’t feel meatless. Ones that are beefy and hearty and really stick to your ribs. This is one of them.
This is a vegan recipe, but it’s one that non-vegans would enjoy just as much – a perfect option if you’re having vegan or vegetarian friends over for lunch or dinner.
It takes a while to simmer so you have to plan ahead, but it’s totally worth it.
Smokey BBQ Chili
(from Oh She Glows)
1 t. extra virgin olive oil
1 sweet onion, peeled and chopped
4 garlic cloves, peeled and chopped
1 red pepper, chopped
1 jalapeno pepper, seeded and chopped
2.5 T. chili powder, or to taste
1 t. ground cumin
1 t. smoked paprika
1/4 t. cayenne pepper
1/2 c. dry/uncooked black eyed peas
3/4 c. dry/uncooked black beans
6 c. vegetable broth
1 (28-oz) can diced tomatoes, liquid drained
2 T. tomato paste
1 T. chia seeds
1 c. frozen corn
2 T. your fav BBQ sauce
1/2 t. kosher salt, or to taste
Couple handfuls of chopped spinach, or other greens like collard, kale, etc
Soak the beans in water overnight or for at least 3-4 hours. Rinse and drain beans before using.
In a large pot, add the oil and sauté the onion and garlic over medium-low heat for about 5-6 minutes, until translucent. Add in the pepper and optional jalapeno and sauté for another 3-5 minutes. Stir in the spices (chili powder, cumin, smoked paprika, cayenne) and sauté on low another couple minutes.
Add the dry black beans and black eyed peas, broth, and drained diced tomatoes. Stir well. Now stir in the tomato paste. Simmer on low with the lid ajar for about 2.5 hours, checking often to make sure it doesn’t dry out. If it does, add a bit more broth to thin out.
About 15 minutes before it’s done cooking, stir in the chia seeds, corn, and chopped greens. The chia helps thicken the chili. Also stir in the BBQ sauce, starting with 1 tbsp at a time and tasting as you go. Season with salt and pepper to taste.