Here is the vegan bean version of this year’s Best Dish at PepperFest. This dairy free, meat free delight was created by John and Angelina of Pittsboro’s famous Greek restaurant, Angelina’s Kitchen. There were actually two chilis – one beef and one bean, to please the vegans and the omnivores alike.
Read more and see the recipe for the meat chili here.
The bean chili recipe:
Delicious vegan bean chili recipe from Angelina’s Kitchen
Recipe Type: Entree
Chile Shack John brings his New Mexican taste buds to Chatham County Farms … 400 lbs of roasted local anaheims and poblanos per year keep us all in delicious vegan bean chile.
- 6 lbs pinto beans (need to soak overnight, rinse well the next morning) (can get pintos locally!)
- 2 TB olive oil
- 3 cups chopped onion
- 1/3 cup crushed garlic
- 5 cups roasted and chopped green chile
- 1 small can tomato paste
- 5 cups diced or chopped tomatoes (local when available)
- salt, pepper, cayenne pepper (fresh or dried – local!)
- Soak pintos overnight – the next day rinse well – place in pot and cover with cold water and cook about 4 hours.
- Drain half the water – set aside
- Gently cook chopped onion in olive oil (about 15 minutes till slightly golden).
- Add garlic and cook another minute or more.
- Add green chile and some salt, pepper and cayenne – and mix for a few moments.
- Add the chopped tomato and the tomato paste – stir well
- Add the soaked and partially cooked beans with their juice.
- Bring to a simmer and cook for about 1 – 1.5 hours
- Adjust seasoning to your taste
Chile Shack John loves his roasted green chiles – we get most of our anaheims and poblanos from Screech Owl. We get our hot peppers, like cayenne and jalapenos from a number of local farmers. NC has great peppers! We do think that using local meats, local peppers and local beans makes our dishes taste so much better than conventional ingredients – so don’t take that part for granted 🙂
Visit Angelina’s Kitchen in person, and try their other amazing dishes. Start here, at their website.