Signature Chili V

Signature Chili with 6-way chili toppings

Signature Chili with 6-way chili toppings

My signature plant based chili recipe is very customizable. Makes 5 quarts. This is a great thing to make and freeze the left overs for another day. You can cut the recipe in half to make less if need be. 


large pot
cutting board
two smaller pots
2 quart/liter sized containers
potato masher
spatula or large spoon for stirring


2c dry adzuki beans soaked overnight (canned beans will work in a pinch)
2c cracked freekeh soaked overnight (cracked green wheat)
4 bay leaves
16-20 black peppercorns
vegetable oil, I use safflower, avocado or coconut
2 organic yellow onion
4 organic tricolor carrots (orange carrots work just fine (buy bulk organic for about .89/pound)
2 red peppers
2 stalks celery
paprika (start with 3T and go from there)
cumin (start with 3T and go from there)
chili powder (2t-1T depending on your heat tolerance and the heat of the chili powder)
black pepper (start with 1t)
coriander (2tsp)
garlic powder (1-3tsp)
ginger powder (2tsp)
1/4c raw cane sugar
#10 can of whole tomatoes (about 109 oz which will cook down as you make the chili, use 2 28oz cans for a half recipe)
salt (start with a sprinkle and go from there (have at least 1/4c available)


Soak the beans and grain separately in water overnight, each in a quart sized container. When you are ready to make the chili, drain and put beans in one pot and drain grain and put in another each with a quarter onion, two bay leaves, 8 black peppercorns and a fair amount of salt and simmer in water as you prepare the chili. 

Put your large pot over medium heat with about 2T oil. Dice the remaining 1.5 onion and add to the pot stirring occasionally until onions are translucent. As the onion is cooking, dice the carrot, red peppers and celery adding the carrot as soon as it is cut and then the remaining veggies. Cook veggies until they start to cook through. Add the spices and stir until you get the aroma of spices. You want to toast them, they should start to stick to the bottom of the pot. As this happens add the cane sugar stirring constantly. Add the tomatoes and smash them with the potato masher. The acid from the tomatoes will clean the bottom of the pan of spice residue and that flavor will be in your chili. Simmer for 20-30 minutes checking the beans and grain for doneness. If they are done, add the beans and some or all of the cooking liquid. Do the same with the grain. The liquids will help thicken the chili. Simmer some more until the desired consistency is reached. Taste the chili and adjust seasoning and add some salt if necessary. I find that about 1T of salt is necessary. Enjoy with your favorite toppings! 


Radical Larder