Ski Trip Chili
My dad is the oldest of five boys, so our extended family ski trips growing up were as much an exercise in cooking for 25 people as they were a workout for our quads. This veganized, sized-down version is nourishing, nostalgic, and most importantly, comes together in one pot. It’s the perfect comforting winter make-ahead meal and pairs beautifully with our Sweet & Spicy Cornbread or Cody’s favorite: copious quantities of saltine crackers.
Instructions
Heat a 6-quart (or larger) heavy-bottomed pot over medium-high heat. Add oil and heat to a shimmer.
Add mushrooms, toss to coat in oil, and let cook for at least five minutes, undisturbed, to release moisture and turn deep golden brown. When mushrooms readily release from the pan, toss to expose new sides to the heat, and let cook a minimum of three more minutes undisturbed.
When mushrooms are deeply browned, add onion and sauté until translucent. Turn heat down to medium and add jalapeños and garlic. Cook until softened, just a minute or two.
Add tomato paste and spices, stirring to prevent burning, and toast for one to two minutes. Add a splash of water to deglaze the pan if things are sticking.
Turn heat back up to medium-high and add bell peppers, zucchini, carrots, and broccoli. Sauté, tossing occasionally, until all the veggies have been exposed to the heat and started to soften. Add the frozen ground beef and cook, stirring occasionally, until thawed.
Add canned tomatoes, rinsing the cans with water to get as much of the tomato out as possible. Add corn, beans, cabbage, and Worcestershire sauce. Stir to combine and add enough water so that the liquid in the pot just covers the solid ingredients. Cover the pot with a lid and, once bubbling, turn heat down to maintain a simmer. Simmer, covered, for ten minutes.
Stir chili and add salt, then taste for seasoning and add more Worcestershire, salt, pepper, and spices as desired. If chili is thinner than you’d like, continue simmering with the lid off. If chili is thicker than you’d like, add some more water and continue simmering with the lid on. Chili is finished when the carrots are fork tender.
Serving suggestions: Avocado, oyster crackers, saltines, crusty bread, hearty grains, dairy-free sour cream or plain yogurt, feta or cheddar cheese.
Ingredients
In general, I like to cut most of the vegetables in a uniform dice that’s about ⅜” to ½” and keep the mushrooms in larger chunks (about ¾”). If you don’t love the flavor or texture of mushrooms so much, cut them the same size as the other vegetables. If you’re interested in a less-homogeneous chili and prefer a more chunky stew result, cut the vegetables into less uniform shapes, but be smart about when you add each of them to the pot to avoid over- or under-cooking! I prefer the Gardein Beefless Ground frozen ground beef, but if you want to use a non-frozen option like Beyond or Impossible, add it to the pot earlier to brown.
2 T oil (I used olive, but avocado or vegetable oil is great too.)
~20 oz mushrooms, chopped into large chunks (I used mostly cremini and some shiitake)
1 medium yellow onion, diced
2 jalapeños, finely chopped (This is for a low-medium spice level. Add another one or two — or switch to serranos — if you’re feeling extra fiery.)
1 T minced garlic
¼ C tomato paste
2 T cocoa powder
2 T smoked paprika
3 T dried oregano
3 T ground cumin
2-3 T chili powder (depending on how how your chili powder is and how spicy you want the final dish)
2 T onion powder
¾ t ground black pepper
2 medium sweet bell peppers, diced
1 medium green bell pepper, diced
1 medium zucchini or summer squash, diced
5 medium carrots, diced (can sub 3 medium parsnips or 2 medium turnips)
1 medium head broccoli, diced
2 bags frozen vegan ground beef
56 oz canned fire roasted crushed tomatoes (can use another 15 or 28 oz can depending on how “tomatoey” you like your chili)
15 oz can of corn, drained and rinsed (can sub 1.5 C frozen)
15 oz can of dark red kidney beans, drained and rinsed
15 oz can of pinto beans (or sub more kidney or black beans), drained and rinsed
½ medium head green cabbage (can sub one bunch of kale or other hearty green)
2 T Worcestershire sauce
½ t salt (may need more if using unsalted canned beans)
