One Pot Vegan White Bean Chili -- Camp Edition

Plant-based or vegetarian are phrases that could make some scrunch their nose. I am very guilty of this. Vegetarian, or healthy meals, are, from my experience, bland affairs with very little depth. The dishes that try to have some kind of identity are usually barely passable versions of extremely gentrified curries hailing from southeast asian countries.

The key word to making a plant-based meals is: umami. Or, the the feeling when you eat something, an audible “Mmmmm….” emanates from your inner core.

I build up flavors in various ways: grilling for smokey-goodness, building up fond (the almost-burnt stuff that sticks to the bottom of the pot), and using something that’s fermented. All of these things add some kind of umami to a plant-based dish, but when they’re all combined? All kinds of goodness happens.

You’d be surprised much how a bit of charring, a bit of caramelizing, and a bit of fermentation magic does.
Food should never be bland affairs —even if it’s suppose to be healthy. We should always enjoy what we’re eating rather than have days where it becomes a utilitarian part of your day. Food should always be an occasion no matter how big or small it is. Food has this mystical property where it can turn a not-so-great day into something brighter —even if its just for a moment.

Good food is always worth the effort.

Directions:

1. Char the poblano peppers till they’re fully black over an open flame. Place the blackened peppers into a pot or bowl with a plate to let them steam for 10-15 minutes. The blackened skin will just fall right off but the smokiness will remain. Discard the skin.

2. Dice mushrooms. Sauté in olive oil with a dash of salt. The salt will draw out the water and will then begin to caramelize. The caramelized mushrooms will start sticking to the bottom of the pot. This is fond. You want this. It’s pure flavor magic. Deglaze the bottom of the pot by sautéing diced onions. Once the onions become translucent, add in diced garlic. Add cumin into the mixture and sauté.

3. Add one bottle of hard apple cider to keep the chili gluten free, or, alternatively, a good light lager if you desire a more vegetarian approach. Bring the pot up to a boil and let the alcohol burn off. You’ll know when it’s burned off when you smell the steam and there’s no longer an alcohol smell to it.

4. Pour in the vegetable stock and bring the pot back to a boil. Throw in cubed zucchini, cubed squash, sugar, red wine vinegar, diced pickled jalapeños, and canned corn. Bring it all back to a boil, then lower the heat to a gentle simmer to let all the flavors meld.

5. Add in the cashew cream to thicken the chili.

6. When the chili is almost done, throw in two heaping tablespoons of miso paste. Continue to simmer for 10-15 minutes to let the flavors mingle. Add salt and pepper to taste.

7. Garnish each bowl with freshly chopped onions, cilantro, sliced radish, cubed avocados, and a of lime. Squeeze in the lime before eating, mix together, and enjoy.

INGREDIENTS

SERVES 8
Prep time: 15 min
Cook time: 20 min

• 2 cans of white kidney beans

• 2 poblano peppers 

• 1 canned corn

• 1/2 cup of diced pickled jalapeños

• 2 zucchinis

• 2 yellow squash

• 2 cups of mushrooms

• 2 avocados

• 2 limes

• a bundle of radishes

• 1/2 medium onion to cook with the chili

• 1/2 medium onion for garnish

• cilantro

• 6 cloves of garlic

• 2 tbsp miso paste

• 32oz of vegetable stock

• 1/2 cup of cashew cream

• 1 bottle of hard apple cider (to be gluten free), or beer of your choice

• 1 tbsp cumin

• salt to taste

• pepper to taste

• 2 tbsp sugar

• 2 tbsp red wine vinegar