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!
Calypso ChiliPrint Recipe Pin Recipe
- 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 ground 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.
You can use any small bean for this chili. Black beans or small white beans work equally well.
(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.