|Fried Tofu Tacos with Tomatoes and Pickled Onions; Steamed Veggies and Pumpkin Seed Mole|
|Iron skillet cornbread is a bowl of chili's best friend at Cafe Drake HRV. So you can probably guess what's next.|
|Store your homemade chili powder at room temperature in an air-tight container for up to 3 months.|
|Chili, Roasted Sweet Potatoes, Pan-Fried Cabbage with Apples and Cornbread|
|Chili at Cafe Drake HRV is topped with sour cream, either the dairy kind bought at the store or a vegan batch whipped up at home.|
CAFE DRAKE HRV's CHILI OF THE MONTH
Heat a large pot over a medium flame and add 2 T. olive or coconut oil. Toss in 1 onion (diced) and 2 cloves of garlic (sliced). Cook for a couple of minutes and then stir in 1 green bell pepper (chopped into small pieces) and 2 jalapeno peppers (sliced thinly). Continue cooking, stirring often, until the peppers begin to soften.
Add 1 28-oz. can of whole plum tomatoes, crushing them with your hand as you drop in the pot. Fill the empty can with water and slosh that in as well. Now season with 2 T. chili powder, 2 T. sugar, 2 T. cocoa powder, 2 T. tamari, 1 t. cumin powder, 1 t. dried oregano and 1 t. cayenne pepper. Stir well and then add 1 14-oz. can of pinto beans and 1 bottle of dark beer. We use Guinness but any stout or dark porter will do.
Bring to a boil and then reduce to a simmer. Throw in 1/4 - 1/3 cup bulgur wheat. The bulgur lends the chili a decidedly "meaty" texture. Stir again and cook gently for 30 minutes.
Remove the pot from heat and add 2 t. liquid smoke. Season to taste with salt and black pepper and add more water or vegetable stock if your prefer a thinner chili.
VEGAN SOUR CREAM
Soak 1 cup raw cashew pieces - don't waste your money buying the whole nuts for this recipe - in water to cover by 2 inches for about 2 hours. Drain the cashews, rinse well and place in a blender.
Add to the cashews 1/4 cup water, 2 t. apple cider vinegar, 1 t. lemon juice and about 1/4 t. fine sea salt. Blend until very smooth, adding a few more drops of water if needed. It may take up to 4 minutes to obtain a truly silky texture depending on the strength of your blender. Add more salt if desired.