Who moved my wok?

Two best friends, one kitchen, endless possibilities.

Mmm, mmm, chilly. I mean, chili.

Our awesome new winter hats!

You know what I mean!  Ok, it’s cold here.  Not nearly as bad as it’s going to be in a month or so, but it’s cold.  And what’s worse is it’s colder inside than out sometimes.  Our apartment is like a freezer and we still have 12 more days to go before the government turns the heat back on.  Gotta love China.  Our solution to keeping warm?  Buying wine in bulk.  (Seriously, the wine store folks know us now.  I think we’d be embarrassed if we weren’t so proud.)  Oh yeah, and making delicious, hearty, slightly spicy, vegan chili.  Hey, I’d say it’s worth a try even if you’re not searching for warmth.

To start, we used some of our favorite “ground beef” tofu (you can use protein crumbles if you’re in America — I like Smart Ground veggie protein crumbles) with chopped onions, fresh garlic, chopped red pepper (ours were a little hot) and ground black pepper.  Throw these things in the bottom of your soup pot with a tiny splash of oil to begin to saute.  Once these are cooking, add some water to the mix; we filled our pot about 1/3 full with water.  Be careful not to use too much water though, or you’ll be having soup instead of chili.

Then, add in the rest of your veggies.  We used one can of whole kernel corn, one can of red kidney beans, one can of stewed tomatoes, one whole carrot (chopped), three whole, medium-sized potatoes (chopped), about half a large zucchini, and one whole chopped tomato.  After that, pour in your hot sauce.  We used about 1/4 of our bottle, which gave a mild spice to our chili.  However, if you are sensitive to spice you can leave it out or add less, and of course if you are a hot sauce champion, feel free to add until smoke comes out of your ears.

Mmm, mmm, chili.

Let all of this come to a nice boil on the stove and cover with your soup pot lid.  If you feel like you have too much water in yours still, you can let your chili boil uncovered to cook down some of the water.

After this has simmered a while, feel free to dig in!  We had ours with a couple of slices of our favorite baguette and it was exactly what we needed to satisfy our hunger and keep us warm.  🙂

Sidenote: I apologize for the lack of photos on this one; all of the ‘during’ photos refused to upload. I’ll try again later, but at least you have the finished product!

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One thought on “Mmm, mmm, chilly. I mean, chili.

  1. Awesome! Makes me want to go vegan! Another tip-tomato paste will thicken up stews ans chilis also, while adding that exrta robust layer of flavor. I bet yall have access to all kinds of sauces and spices

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