Srirachili NON Carne recipe
Yesterday, I competed in the Tony’s Darts Away Vegan Chili Cook-Off Face-Off with my delicious Srirachili NON Carne. (I made seven gallons of the stuff, which gloriously included well over two bottles of Sriracha and a growler of Port Brewing Old Viscosity.)
And while I wasn’t victorious at the competition, I think after the attendees tasted all five chilis, we were all winners. As promised, here is a link to my Srirachili NON Carne recipe in the hopes that you continue enjoying it in the comfort of your own home forever and ever. Big thanks for coming out to support, and sincere kudos to the Hot Knives and Tony’s Darts Away chef Randal St. Clair for their wins!)
Srirachili NON Carne recipe
(An adaptation of my Srirachili Con Carne recipe from The Sriracha Cookbook)
3 tablespoons vegetable oil
2 red onions, chopped
2 green bell peppers, seeded and chopped
1 pound crumbled tempeh
4 cloves garlic, minced
3 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon smoked paprika
3 bay leaves
1 tablespoon tomato paste
½ cup Sriracha
12 fluid ounces dark beer (such as a porter or stout)
1 (14 ½-ounce) can stewed tomatoes
2 (15-ounce) cans red kidney beans, drained
2 to 4 cups vegetable stock, or water, as needed
Salt and freshly ground black pepper
Fritos corn chips, chopped red onion, and chopped fresh cilantro or parsley, for garnish
DIRECTIONS
Heat the oil in a large Dutch oven over medium-high heat. Add the onions and bell peppers. Reduce the heat to medium and continue cooking, stirring occasionally, until the onions begin to sweat, about 5 minutes. Add the tempeh, breaking up any large clumps and stirring occasionally. Cook for an additional 7 minutes.
Add the garlic, cumin, chili powder, paprika, bay leaves, tomato paste, and Sriracha. Cook for about a minute, stirring continuously.
Deglaze the pan with half of the beer, using a wooden spoon to scrape up all the stubborn, tasty brown bits.
Once the culinary stalagmites have been relieved of their stronghold, add the remainder of the beer, as well as the tomatoes, beans, and 2 cups of vegetable stock. Cover, and maintain a low simmer for 30-45 minutes, stirring occasionally until thickened to your desired consistency. Feel free to add more vegetable stock if the chili becomes too thick for your liking. Discard the bay leaves.
Season with salt and pepper to taste. Garnish with Fritos, onions, and chopped herbs as desired.
Makes 6 to 8 servings
More vegetarian- and vegan-friendly recipes will be featured in my upcoming book, The Veggie-Lover’s Sriracha Cookbook, due out in July 2013!
RSVP for the TDA Vegan Chili Cook-Off Face-Off on Facebook 
