One of my favorite things about autumn is how peaceful the world seems to get. I know election season just happened, and that’s not exactly peace-bringing. But I find myself more reflective, and I feel like the rest of humanity kind of relaxes a bit, too. It’s always a bit weird to think about relaxing with major holidays coming up, but I feel more gentle towards my fellow humans.
Another of my favorite autumn things is warm drinks and blankets. I am one of the few people I know who enjoys snow and being out in it. I love it because I can always come home and warm up, but it’s still there for me to watch from my window. I love colder weather, and I love the crispness that comes with the temperature drop.
The best part about colder weather, for me, is the food. Squash, beets, potatoes, roasted harvest vegetables, hearty breads, chunky soups full of all kinds of goodness. I love how soups warm both my heart and my body. Which is why the recipe for today is going to be a soup of sorts.
Chili is something I make every now and then, because I always tend to make a giant pot and then forget I’ve put leftovers in the freezer. I usually find the leftovers months later, and they’re still just as good as the day I made it, if not better. This recipe uses no fake meat fillers, but barley to add to the satiating bite and filling factor I love with soup.
It gets thicker as it stands, so it’s almost more like a dip than a soup, but you can certainly make it more soupy if you’d prefer. Just don’t put as much barley in, and it’ll be fine. As I said, this makes a lot, so be prepared for storing leftovers. I’d keep the chili, unfrozen, in the fridge for a week, but this can be frozen for up to six months.
Three Bean Chili
1 can great northern beans
1 can kidney beans
1 can black beans
1 can diced tomatoes plus one can filled with water
1 tbsp bullion paste (I use Better Than Bullion)
1 small bag of frozen mixed vegetables (carrots, green beans, corn, peas)
3 tbsp chili powder
2 tbsp garlic and onion powder
2 tbsp nutritional yeast (optional, but highly recommended)
1 tsp chipotle powder (optional, but highly recommended)
1 tsp smoked paprika
1 tsp ground coriander
1 tsp ground cumin (you can add more to your preference, I think a little goes a long way)
1 tsp salt
1 tsp pepper
1 1/2 tsp cocoa powder (this adds a depth of flavor I can’t describe without sounding incredibly weird, but it’s good. If you’re not confident in it, you can leave it out)
1/4 cup vegetarian friendly worcestershire sauce (Kroger brand is what I usually use)
2 tsp soy sauce, optional if you think it might be too salty.
Bring all of these ingredients to a boil and then lower the heat to a simmer and cook for about 30 minutes. Add in the barley and let continue cooking till the barley is tender, and the soup has thickened. Serve with your favorite chili toppings, or just as is.
*Note*
I usually eat chili with shredded cheese (Daiya brand shreds since I’m trying not to eat as much dairy), but I tried a big heaping tablespoon of peanut butter and it was insanely delicious.
salisbury.fake 