"Awesome" Vegan Chili
A few months before he passed away last year, I asked him if he could tell me how he made his world-famous Awesome. He told me he didn't follow a recipe per se, but did provide details such as the red kidney beans had to be Hanover brand and be sure to find the largest red, orange and yellow pepper you can find. He also mentioned that he would use very lean ground beef, either 95 or 98% lean beef. As his personal dietitian I commended him on limiting the saturated fat in this recipe while sneaking in so much plant-based protein and fiber! I also told him I would modify it when I make it for myself since I do not eat red meat, so here is my vegan rendition of "Awesome".
Vegan "Awesome" Chili Recipe:
2 Tb extra virgin olive oil
1 Red bell pepper, diced
1 Orange bell pepper, diced
1 Yellow bell pepper, diced
1 large Vidalia onion, diced
1 Jalapeño pepper (seeds removed if you wish to limit the heat), diced
2 Cans of Hanover red kidney beans (drained and rinsed to limit sodium)
1 Can of Hanover northern white beans (drained and rinsed to limit sodium)
1 Large can of crushed red tomatoes
Green onion/scallions to garnish
Once you have the ingredients, you can dump them all in the slow cooker and cook it on low for 5-6 hours or on high for 2-3 hours, stirring occasionally. Once cooked, onions should be translucent. Serve in a bowl and garnish with chopped green onions.
* For the herbs/seasonings, season to taste. Everyone has different preference for these flavors. I honestly did not measure, since I am my grandfather's granddaughter, but I would say no more than 1 teaspoon of each or as Grandy told me: "a little bit of this, a little bit of that".