Post Punk Kitchen Forum

I recently discovered I like cooking chili, at least with the one recipe I've got. Now I'm looking for alternate chili recipes to try. Who's got a suggestion?

I like the recipe from Vegan Diner. It's very hearty. I use two different types of beans (typically black beans and kidney beans).

My two favorites:

http://eastnashvillevegan.wordpress.com ... gan-chili/ (my blog, rarely gets updated) Sometimes I throw a little beer into this one.

http://www.theppk.com/2010/04/1379/ PPK tempeh chili!

I also really like the chocolatey one with seitan in the Hearty Vegan Meals book.

Bryanna Clark Grogan's chile sin carne from the Almost No Fat Cookbook. The best ever!

I love chilli, so does my partner. I kind of make my own, which is our standby and he requests all the time. It's a pretty basic recipe, but it is tomato sauce based, and is pretty saucy. That's the way he likes it.

I love it, but I get bored of it.
I really REALLY like this one from the PPK blog
http://www.theppk.com/2010/12/red-lentil-thai-chili/
I have made it with both thai curry paste, and indian curry paste. Think I actually like the indian better!

There is also a great chilli-mac recipe in Low Cal Vegan Comfort Food. It is 'meaty' with TVP. Also, it has some cinnamon in it, and some smokey flavor. Really different and good. I add corn to it.

Also a good one on the blog and in AFR with brussel sprouts in it!

My usual recipe is one that I got from a friend, which is kind of a 'throw a bunch of things in a pot and pour a bottle of beer over it all' thing. It's our go-to chili recipe. My favourite recipe is probably the one from Urban Vegan (it uses chipotles and dark chocolate), but Boyfriend wasn't a huge fan (he's not big on chipotle or the chilli-chocolate combination- two of my favourite things!) so I don't get to make it nearly as often as I would like.

I like the PPK tempeh chili or this recipe (which is a little more time consuming)
http://www.seriouseats.com/recipes/2012 ... ecipe.html

You can veganize this recipe (with soy curls and no-chicken broth) for a great non-tomato based chili:
http://www.foodnetwork.com/recipes/paul ... index.html

Okay, question about tomato paste, since I see that in several chili recipes. It comes in a can, right? And if you're only using a couple of table spoons, does the rest just go to waste, er what?

it doesnt only come in a can, i prefer to use one in a tube because its cheaper and lasts for ages in the fridge

I used to buy tomato paste in squeeze bottles, but I've had two of them explode so I'm not buying those anymore. I'm not sure if they're available where you are, but recently I've been buying tomato paste in sachets that contain a couple of tablespoons, or little tubs (like single portion yoghurt tubs).

You can freeze the tomato paste from a can - just measure out tbsp dollops on a sheet of parchment, stick that sheet in the freezer, and throw them in a freezer bag once they're solid.

Best chilli I have ever made:

http://hellogiggles.com/vegan-slow-cook ... nion-chili

I make some adjustments, I use 2 onions, and caremalize them in butter, I use kidney beans (cos I can never find black beans), I don't add any water or vegetable stock (I sprinkle the powder direct into the cooker and mix), and I put a tbsp of mixed herbs in too.

Seriously delicious! And so easy to make. And eat. My fiancé will easily eat several helpings at once!

You can buy tomato paste in a squeezy tube or a can. When I lived in the UK I noticed that the squeezy tubes were cheaper and more abundant, which is awesome because they're easier to measure from, but here in the US they seem to be more expensive? Not sure how that works. Anyway, if you buy the can, you can do what others have suggested and freeze individual tablespoons, although truthfully I use those little cans up pretty quickly, so I just store the excess in a little airtight container in the fridge for a week or so.

if you buy the cans (by which I assume you mean tins? metal ones) you have to remember to transfer it out of the can after opening...my brother always forgets this and gets rusty tomato paste :(

I do this. It's kind of annoying for the 2 minutes you're putting them on the sheet, but they defrost super fast, and it's less messy than scooping shiitake out of a can next time.