This recipe for Barbecue Brisket Style Bean needs to be filed in the “happy accidents” category. I had plans to meet friends out to go the Howloween Dog Parade in Manhattan. The weather forecast called for the day to be cold, rainy, and windy. After being out in that weather, I knew I would want something warm and comforting to eat, and that I wouldn’t be in the mood for cooking when I got home. Knowing that soups and stews are always better the second day (that’s just science), I decided to try making chili. I have never been a chili fan, particularly because it is usually too spicy for me and often contains cumin. If you have been following Vegan Mos for a while, you know I don’t do cumin. I looked at a number of recipes and came up with what I thought would be a nice hearty chili, that Ethan and I would like.

As it was cooking, Ethan and I started to notice that the smell was very similar to the smell of my Seitan Brisket (recipe in the upcoming NYC Vegan). The end product did not taste at all like chili, but more like a Barbecue Brisket with beans in place of the meat. The molasses and sugar give this dish a slightly sweet, barbecue sauce like, flavor. While I kept the spice level low, if you want more heat, add more chili powder and red pepper. Serve this with a vegan challah to sop up the sauce.

Ingredients

1 tablespoon canola oil
1 medium onion, cut into 1/4 inch pieces
2 celery stalks, cut into 1/4 inch pieces
2 carrots, cut into 1/4 inch pieces
1/4 teaspoon chili powder
1 teaspoon coriander
pinch crushed red pepper
1 tablespoon cocoa
2 teaspoons minced garlic
1/4 cup granulated sugar
1/2 teaspoon molasses
1 14 ounce can red kidney beans, drained and rinsed
1 cup frozen corn
2 28 ounce cans diced tomatoes
1 teaspoon vegan beef bouillon paste or 1 vegan beef bouillon cube
salt and pepper to taste

Directions

1. Heat oil in a large skillet over medium-high heat. Add the onions and sauté for 4 minutes. Add the celery and carrots, sprinkle with salt and pepper salt and continue cooking for 5 minutes.

2. Add chili powder, coriander, red pepper flakes, cocoa, chopped garlic and brown sugar. Mix well and sauté for 2 minutes.

3. Stir in kidney beans, corn, canned tomatoes with their juice, and the vegan beef bouillon.

4. Reduce heat and simmer, uncovered for 1 hour, stirring occasionally.