Based on my own (Award Winning!) Vegan Chili recipe, Calypso Chili is a mild, rich, sweet chili fresh with Caribbean flavors.
Calypso Chili is a mild, rich, sweet chili fresh with Caribbean flavors. Mushrooms give it a “meaty” texture, but even my fungus-hating vegetarian sister wouldn’t be able to detect them when it’s done, so if you don’t tell anyone it’s vegan, I won’t either!
- 1 cup Bob's Red Mill Orca Heritage Beans (or 1 cup of your favorite dried beans)
- 5-7 cups Vegetable Broth
- 2 tablespoons olive oil
- 1 large onion chopped fine
- 3 cloves garlic minced
- 1 red or orange pepper chopped fine
- 2 medium carrots chopped fine
- 1 jalapeno chile pepper seeded and minced
- 8 oz mushroom very finely chopped
- 1 can petite diced tomatoes
- 2 Tbs brown sugar
- 1 Tbs cumin
- 2 tsp salt
- 1 dash fresh ground black pepper
- 1 large mango chopped
- 1/2 cup orange juice
- 1 bunch cilantro chopped
Sort and rinse beans and place in a large soup pot with broth. Cover and bring to a boil. Reduce heat to low and simmer until beans are softened. (About 45-60 minutes.) Set aside.
Heat oil in a large frying pan. Add onions, peppers, carrots, and saute until onions begin to brown. Stir in garlic, jalapeno, and mushrooms and saute for 3 more minutes.
Add vegetable mixture to beans. Add tomatoes, brown sugar, cumin, salt & pepper.
Continue simmering until beans are completely cooked, about 15-20 minutes. (Or do what I do : Put the mixture in a slow cooker, set it on low and let it simmer for a few hours. If you are home, you can stir it a couple of times during the process, but it will be fine if you leave it alone.)
Just before serving, add the mango, orange juice and cilantro, give it one more good stir and let it simmer for a few minutes more.
This is a very mild chili, so if you need to add a little more heat, go for it! Like most chili recipes, it can be made well ahead of time, and it freezes well. Want a spicier chili? Add an extra jalapeno or two, and 1-2 teaspoons of chili powder.
You can use any small bean for this chili. Black beans or small white beans work equally well.
Bob’s Red Mill Orca Heritage Beans (affiliate link) are a small, tasty heirloom bean that is gorgeously dappled black and white, and unlike many beautiful beans, Orca Beans hold their lovely markings after cooking. Needless to say, I’ve been imagining what I might do with these unique little legumes since the moment I set eyes on them.