September 11, 2015
Guy Raz's Veggie Chili
3-4 cups (675g-900g) mixed, dried beans (about a handful each of: black beans, navy beans, chickpeas, pinto beans, kidney beans, etc.)
2 tablespoons olive oil
1 cup (225g) onion, finely diced
1 cup (225g) carrot, finely diced
1 cup (225g) celery, finely diced
1-2 cups (225g-450g) raw beets, cubed
2-3 cloves garlic, minced
5 cups (1125ml) vegetable stock
2 tablespoons tomato paste
1 tube of soy chorizo (like Soyrizo, found in the produce section of many grocery stores)
1 24-ounce (680g) jar strained tomatoes
1 teaspoon smoked paprika
1-2 tablespoons chili powder
Salt and pepper to taste
2-10 dashes of hot sauce (optional)
1. Rinse the beans and then soak them in water overnight (water should cover all the beans by at least two inches). Then drain.
2. Heat the olive oil in a large, heavy pot or Dutch oven set over medium heat.
3. Add the onions and stir occasionally until translucent — about four minutes. Then, add the garlic and stir for about a minute.
4. Add the carrots and celery and sauté for another four minutes, stirring occasionally and without letting the onions burn or caramelize. Add the cubed beets and sauté another two minutes. Add the salt and pepper.
5. Add the soaked, drained beans and mix well with the vegetables for about a minute. Then add the tomato paste and stir in well.
6. Add the soy chorizo and mix, making sure that it's well integrated into vegetable and bean mixture.
7. Add the strained tomatoes. Then add the vegetable stock until the mixture sits about an inch below the rim of the pot. Stir for about a minute, then add the smoked paprika and chili powder.
8. Turn the heat up to high and bring mixture to a boil. Once it begins to bubble nicely, turn heat to low, cover pot and simmer for about 45 minutes. Turn off the heat once the beans are cooked but still firm (test regularly to avoid mushy beans).
9. Add the hot sauce, if using, and adjust salt and pepper as needed.
10. Let the whole mixture cool overnight while covered. Heat and serve or freeze for later.