¾cupuncooked bulgar wheat(110 g / fine or medium-grain)
1¼teaspoonschili powder
¾teaspoongarlic powder
¾teaspoononion powder
¾teaspoonsmoked paprika powder
½teaspooncumin powder
½teaspoondried oregano
½teaspoonsalt
1pinchcayenne powder(omit if you don't like spicy)
1pinchfresh black pepper(about three turns)
1pinchcinnamon powder
1pinchallspice powder
¾cupsweet onion, minced(130 g)
1½teaspoonsfresh garlic, minced(4 g)
1⅔tablespoonswater
1⅓tablespoonstomato paste(20 g)
1⅓cupslow-sodium vegetable broth(310 ml)
1½teaspoonsapple cider vinegar
1½teaspoonsvegan Worcestershire sauce
1⅛teaspoonsyellow mustard
½teaspoon100% pure maple syrup
1dropliquid smoke(optional)
Hearty Plant Based Chili
2tablespoonsbrown rice flour(20 g)
1⅓tablespoonschili powder
1¼teaspoonsgarlic powder
1teaspoonsalt
¾teaspooncumin powder
¾teaspoonsmoked paprika powder
¾teaspoondried oregano
⅛teaspoonfresh black pepper(about 7 turns)
1pinchchipotle chili powder
1⅓cupssweet onion, diced(215 g)
1⅓cupsmushrooms, diced(95 g / any variety)
1⅓tablespoonsjalapeño, minced(15 g / optional / remove seeds for less spicy)
1⅓tablespoonsfresh garlic, minced(10 g)
1⅓tablespoonstomato paste(20 g)
2⅔cupswater(630 ml)
2⅓cupscanned diced tomatoes, including the juice(565 g)
2cupscanned red kidney beans, drained and rinsed(300 g)
1⅓cupsfrozen corn kernels(180 g)
2⅔cupsConey Island-Style Sauce(one full recipe)
Instructions
Coney Island-Style Sauce
Bring the 1 cup of water to a boil in a saucepan. Remove from heat and stir in the bulgur. Cover with a lid and set aside (for about 20 minutes) while you continue with the recipe.
In a small bowl, mix together the chili powder, garlic powder, onion powder, smoked paprika, cumin, oregano, salt, cayenne, black pepper, cinnamon, and allspice. Set aside.
Heat a smallish pot over medium heat for 2 minutes. Add the onion, garlic, and water and cook for 6 minutes, stirring occasionally. Add a splash of water if things start to stick.
Lower heat to medium-low and add the tomato paste and the spice mixture from the small bowl. Cook, while continually stirring, for 1 minute. It’s okay if some of the spices stick to the bottom of the pot, you'll be deglazing shortly.
Add the vegetable broth to the pot and stir well, scraping up stuck bits from the bottom of the pot (deglazing). Next, add the cooked bulgur, vinegar, Worcestershire sauce, mustard, maple syrup, and liquid smoke (if using) and stir well.
Bring to a gentle simmer and cook, stirring often, until the sauce begins to thicken, about 5–7 minutes. The sauce will continue to thicken as it cools.
Hearty Plant Based Chili
In a small bowl, mix together the flour, chili powder, garlic powder, salt, cumin, smoked paprika, oregano, black pepper, and chipotle powder. Set aside for now.
Heat a large Dutch oven or soup pot over medium heat for 2 minutes. Add the onion, mushrooms, jalapeño, and garlic. Cook for 5 minutes, stirring occasionally.
Add the flour/spice mixture and the tomato paste and stir continually for about 1 minute.
Add the water, diced tomatoes, beans, and corn and stir, making sure to scrape up any bits off the bottom of the pot. Bring just to a boil, then lower heat to a simmer. Gently simmer, stirring occasionally, until the mixture begins to thicken, about 10 minutes.
Add the Coney Island-Style Sauce and continue simmering, stirring often, for about 5 minutes. The chili will continue to thicken as it cools.