One of my favorite quick recipes for American vegan chili I made for Thrillist
When I first transitioned to a plant-based lifestyle. I started off as a vegetarian, it's the cheese - it's the cheese. Then in 2020, I transitioned to full vegan. Losing some of my favorite southern dishes over 15 years ago, following my transition, was not as hard as some may think. I just found opportunities to be as creative as I possibly could be in the kitchen using what I had at my disposal. As a single mother of three children, one with special needs, most of the time that was canned beans, rice, onions, peppers and chips. What's a house without a bag of chips?
As a little girl, attending local fairs and a cheerleader cheering at high school football games I loved a southern favorite called Frito Pie. I wanted to remake this dish and so I created my own vegan version of this hometown carnival dish.
History
Texans trace their Frito pie origin story further back to San Antonio in the 1930s, where the mother of Fritos inventor Charles Elmer Doolin was said to have served her son the classic combo of corn chips, chili, onions, and cheese.
But while researching her book, Doolin dug into the corporate records at Frito-Lay and found that in 1937, the company published a cookbook with the first known recipe for Frito pie. It turns out the dish was invented by the marketing department as a clever way to sell more chips.
Chef Cynthia's Vegan Frito Pie
Nacho Mama Frito Pie
Makes 8 servings
Ingredients
4 cups low-sodium vegetable broth
4 cups kidney or black beans, cooked
1 cup chopped tomatoes or salsa
1 tablespoon chili powder
1 tablespoon paprika
1 teaspoon salt
1 tablespoon black pepper, to taste
2 tablespoons grape seed oil
1 teaspoon garlic, freshly minced
½ cup onions, diced
1 tablespoon jalapeños, freshly chopped
1 ½ cup meatless ground (or meat substitute of choice)
1. In a large pot, add 32 ounces of low-sodium vegetable broth, 4 cups of kidney or black beans and 1 cup of chopped tomatoes or salsa like Happy Tomato’s Medium Salsa. Let it simmer on medium heat for 20 minutes. Add 1 tablespoons of chili powder, 1 tablespoon of paprika, 1 teaspoon of sea salt and 1 tablespoon of black pepper to taste.
2. In a skillet, add 2 tablespoons of grape seed oil and sauté 1 teaspoon of fresh diced garlic, a half a cup of diced onions, and 1 tablespoon of fresh diced jalapeños for 2-3 minutes on low. Then add Gardein Beefless Ground or other meatless ground and stir, careful not to burn onions and garlic.
3. Brown 1 ½ cup of beefless ground.
4. Pour beefless crumbles into beans, add sea salt to taste, and let simmer for 15 minutes on medium heat. Do not soak the grounds in heat too long or they will swell.
5. Pour Bearitos Classic Sea Salt Corn Chips into a bowl and cover with chili.
6. Garnish with shredded vegan cheese or Fineapple Vegan’s Liquid Gold vegan cheese sauce, diced white onion, mustard, vegan sour cream, your favorite salsa or jalapeños.
Tech
This recipe is very low tech. Just requires a pan to warm and sauté your ingredients.
Salud!
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