Mad about Fall Chapter 1 Vegan Texas Chili

Alton Brown's Chili with some variations

One of my Monday to Friday things is a hot lunch – that is prepared by Andrea and I.

We get out for lunch a minimum of once a week (and go out for dinner at least once a week…) and generally, I have some prepared meals ready to go for lunch time.

Photo above – Leave the beef in the field where it belongs with my Vegan Chili!

Some of my favorites (that are cooked and frozen) include variants on Texas chili like Alton Browns Texas Chili – Cajun dirty rice – Jambalaya, prepared in a variety of ways.

And as much as chili is close to being my hearty favorite, I do not like the meat component so much – and I hate beans in any meals. So, here is a variation on the Alton Brown chili – featuring kit brewed Irish Ale.

Heat a large stock pot with a few tablespoons of canola oil.
Prepare 1 block of firm organic tofu by draining and cubing.
Create a spice bag with a large zip lock freezer bag adding:
1 teaspoon each – garlic powder, oregano, smoked paprika, plain paprika, cumin – and 1 tablespoon of pepper.
Add the cubed tofu to the spice bag – shake until all of it is well coated.

In oiled pan, add the tofu in 3 or 4 batches browning on both sides (about 3 minutes per side.) When done put aside on paper covered plate (to absorb excess oil)

Slice up vegetables; medium onion chopped, red pepper diced, orange pepper diced, two stalks of celery diced, Poblano pepper diced, Anaheim pepper diced, Red chili pepper and Serranno chili peppers diced.

Add to stock pot – saute for 10 minutes or until translucent.
Add 1 Chipotle chili (where a lot of the heat comes from…)

Add 1/4 cup of beer to de-glaze. Cook it off for around 2 minutes.
Add large tin of diced tomatoes.
Add 2 bottles of salsa (one hot, one medium)
Added 2 tablespoons of chili powder and 2 teaspoons of cumin.

Add 12 fluid ounces of beer and 60 nacho chips (seriously, the chips thicken the chili).
Add 1 large tin of drained chick peas.
Bring to boil. Then add tofu. Reduce to simmer for 1 hour.

Serve with corn chips and beer.

This dish is vegetarian friendly and equally nutritious to anything with meat in it.

One of my Monday to Friday things is a hot lunch – that is prepared by Andrea and I. We get out for lunch a minimum of once a week (and go out for dinner at least once a week…) and generally, I have some prepared meals ready to go for lunch time. Photo above…