Spelt Chili

Indulge in the ultimate comfort food with our Spelt Chili—a protein-packed and flavor-filled vegan delight that warms your soul on colder days. The addition of hearty spelt berries takes this chili to a whole new level, making it even more satisfying and substantial. If you can’t find spelt, worry not! You can easily substitute it with cooked kamut, wheat berries, or any grain that shares a similar texture and can withstand extra cooking time. For those seeking an extra protein boost, consider browning some chopped seitan pieces to top off this delicious dish. And to take it up another notch, a dollop of homemade guacamole would be absolutely fantastic.

YIELD: This recipe yields 6 servings of Spelt Chili

INGREDIENTS:

• 1/2 ounce (14 g) sliced dried shiitake or other mushrooms, rinsed to remove grit
• 1 cup (235 ml) water
• 1 tablespoon (15 ml) grapeseed or olive oil
• 1/2 cup plus 2 tablespoons (100 g) chopped shallot or red onion
• 4 cloves garlic, minced
• 7 ounces (200 g) mini heirloom tomatoes, halved or quartered depending on size (or 1 cup, or 240 g, canned fire-roasted diced tomatoes)
• 2 small bell peppers, seeded and diced (any color)
• 1 small jalapeño pepper, seeded and minced
• 2 tablespoons (33 g) tomato paste
• 2 tablespoons (15 g) mild to medium chili powder
• 2 teaspoons (5 g) ground cumin
• 1/2 teaspoon fine sea salt, to taste
• 1/4 cup (30 g) nutritional yeast
• 1 tablespoon (8 g) Broth Powder
• 1 can (15 ounces, or 420 g) tomato sauce (reserve the can)
• 1 1/3 cups (253 g) cooked spelt berries
• 1 1/2 cups (257 g) cooked black beans

INSTRUCTIONS:

1. In a medium bowl, place the sliced dried shiitake mushrooms and add the water on top, ensuring the mushrooms absorb the liquid. Soak them for 5 minutes. After soaking, gently squeeze out any excess liquid from the mushrooms and set them aside. Finely mince the soaked mushrooms and set them aside.
2. In a large pot, add the grapeseed or olive oil, chopped shallot, minced garlic, tomatoes, and diced bell peppers and jalapeño pepper. Heat the pot over medium heat and sauté the vegetables for 4 to 6 minutes, allowing them to soften slightly. Stir occasionally to ensure even cooking.
3. Add the tomato paste, chili powder, ground cumin, and fine sea salt to the pot. Stir everything together and cook for 1 minute to release the flavors.
4. Stir in the minced soaked mushrooms, nutritional yeast, Broth Powder, and tomato sauce. To add more liquid to the chili, pour the reserved mushroom liquid in the empty tomato sauce can and add enough filtered water to reach the top edge of the can. Pour this liquid into the pot.
5. Bring the chili to a gentle boil, then cover it with a lid. Lower the heat and let it simmer for 15 minutes, allowing the flavors to meld together.
6. Add the cooked spelt berries and black beans to the pot. Simmer the chili for another 10 to 15 minutes until it thickens to your desired consistency.
7. For best results, let the chili cool, and then reheat the leftovers before serving. You’ll find that reheated leftovers often taste even better, enhancing the flavors in this hearty dish.

Spelt Chili—an inviting, protein-packed vegan chili perfect for cold days. Revel in the rich flavors of spelt berries, beans, and an array of delightful vegetables. Serve it as is, or add some extra protein with browned seitan and a dollop of homemade guacamole for a mouthwatering experience. Enjoy this soy-free culinary masterpiece!