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The Good Hearted Woman

Home Cooking & Cozy Living

  • SOURDOUGH RECIPES & RESOURCES

Calypso Chili (Award-Winning Vegan Chili Recipe)

November 12 By Renée 6 Comments

Calypso Chili is a mild, rich chili, packed with fresh fresh vegetables and savory-sweet Caribbean flavors. (Award-winning vegan chili recipe)

Calypso Chili | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

Calypso Chili is a mild, rich chili, packed with fresh fresh vegetables and savory-sweet Caribbean flavors. (And if you don’t tell anyone it’s vegan, I won’t either!)

This is a vegan chili that doesn’t taste vegan at all. Mushrooms give it a meaty bite, and it’s packed with a list of fresh vegetables (and a few fruits) that combine to give it a distinctly Caribbean flair that is sure to please. 

What are the best beans to use for this chili recipe?

There are so many varieties of dried beans, and each one offers a myriad of possibilities. Sometimes it’s hard to know which bean is best! 

For this chili, I chose to use Orca Beans. These small, tasty heirloom beans, also known as Calypso Beans, are dappled black and white; and unlike many beautiful beans, Orca Beans hold their lovely markings after cooking. I’ve been imagining what I might do with these unique little legumes since the moment I set eyes on them.

Orca Beans 1

That said, you can use any small bean for this chili. Black beans, navy beans, or small red beans work equally well. (I’m personally not a fan of kidney beans, but if you love them, use them!)

Calypso Orca Bean Chili | The Good Hearted Woman

Calypso Orca Bean Chili | The Good Hearted Woman

Calypso Chili

Based on my (award winning!) vegan chili recipe, Calypso Chili is a mild, rich, savory-sweet chili packed with fresh Caribbean flavors.
Prep Time1 hr
Cook Time1 hr
Total Time2 hrs
Print Recipe Pin Recipe
Course: Main dish or side
Servings: 8 servings
Calories: 206kcal
Author: Renée | The Good Hearted Woman

Ingredients

  • 1 cup small chili beans small red beans, navy beans, orca beans, etc.
  • 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 jalapeño seeded and minced
  • 8 ounces mushroom very finely chopped
  • 1 can petite diced tomatoes
  • 2 tablespoons brown sugar
  • 1 tablespoons ground cumin
  • 2 teaspoon salt
  • 1 dash fresh ground black pepper
  • 1 large mango chopped
  • 1/2 cup orange juice
  • 1 bunch cilantro chopped
US Customary - Metric

Instructions

  • 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.)
    Drain beans and set aside.
    Calypso Orca Bean Chili | The Good Hearted Woman
  • 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.
    Calypso Orca Bean Chili | The Good Hearted Woman
  • Add vegetable mixture to beans.
    Add tomatoes, brown sugar, cumin, salt & pepper.
  • Continue simmering until beans are completely cooked, about 15-20 minutes.
    Optional: Instead of simmering on the stovetop, 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.

Notes

This is a very mild chili, so if you need to add a little more heat, go for it! Want a spicier chili? Add an extra jalapeno or two, and 1-2 teaspoons of chili powder.
Like most chili recipes, the chili can be made well ahead of time, and it freezes well.
 

Nutrition

Serving: 1serving | Calories: 206kcal | Carbohydrates: 36g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Sodium: 1255mg | Potassium: 762mg | Fiber: 9g | Sugar: 15g | Vitamin A: 3844IU | Vitamin C: 47mg | Calcium: 84mg | Iron: 3mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Do you love chili? Be sure to check out our Slow & Easy White Chicken Chili recipe!

 

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Calypso Chili (Vegan Chili Recipe) | The Good Hearted Woman

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Dairy-free, Gluten-free, Soup, Chowder & Stew, Vegan, Vegetarian Tagged With: Beans, peppers

Easy Paella a la Aneto {Recipe}

October 22 By Renée 4 Comments

The folks from Aneto traveled all the way from Barcelona, Spain to Seattle, Washington to share their product at the International Food Bloggers Conference [IFBC] last month, and each time I had the occasion to speak with them throughout the weekend I became more and more impressed with their dedication to quality and their passion for their product. But “fancy words won’t feed the bulldog,” as my Dad might have said, so once I got home, I started to experiment.  I wanted to find out if their product was as good as they claimed.

Paella with Aneto | The Good Hearted Woman

Before I go any farther, I should tell you that I am very sensitive to “processed taste”: the intermingled flavor of box or can, preservatives and flavor enhancers – to the point that I avoid nearly all prepared soups, stocks, and broths, as the high water content seems to absorb such processed flavors without fail.  So it was with pleasant surprise that I found Aneto’s Valencian Paella Base to taste as close to “homemade” as I have experienced from a processed product in very long time.  This shouldn’t be surprising though: the ingredient list – completely devoid of anything chemical-sounding or unpronounceable – reads like a card from your great-grandma’s recipe file: Chicken broth made with water, chicken, onion, carrot, cabbage, leek, celery, and sea salt. Sauteed vegetables made with rabbit, duck, tomato, virgin olive oil, ferraura beans, garrofon beans, snails, saffron and rosemary. That’s it.

Traditionally, Valencian Paella is cooked over an open fire, fueled by orange and pine branches. This cooking method produces an aromatic smoke which infuses the paella.  I really liked that Aneto’s Valencian Paella Base is seasoned such that some of this old-world flavor finds its way into the paella, even when cooked on top of a modern stove.

Paella with Aneto | The Good Hearted Woman

Easy Paella {Recipe}

Print Recipe Pin Recipe
Course: Main Dish
Servings: 8 servings
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • 2 tablespoons olive oil divided
  • 8 oz Spanish-style chorizo cut into 1/4 inch pieces
  • 1 lb skinless boneless chicken thighs, cut into 1" pieces
  • 4 garlic cloves minced
  • 1 medium onion coarsely chopped
  • 1 red or yellow bell pepper coarsely chopped
  • 1 teaspoon smoked paprika
  • 1 1/4 cups short-grain white rice I use Arborio rice
  • 2 1/2 - 3 cups Aneto Valencian Paella Base I found that I needed more
  • 1 teaspoon crumbled saffron threads
  • 1 lb medium shrimp shelled and deveined, tail attached
  • Chopped Italian parsley

Instructions

  • Heat 1 tablespoon oil in a deep 12-inch heavy skillet or paella pan over medium-high heat. (I used a heavy-duty wok, and it worked perfectly.) Add chorizo and chicken and stir until chorizo is golden and chicken is cooked through. Remove from pan and set aside.
    blank
  • Add remaining tablespoon oil, garlic, onion and bell pepper to pan. Add paprika and saute for 5 minutes, or until peppers and onion are golden.
    blank
  • Stir in rice, broth and saffron, and bring to a rolling boil, uncovered. Reduce heat, cover and simmer until most of the liquid is absorbed, about 8-10 minutes..Stir in the shrimp and cook, covered, until shrimp are cooked through, about 4 minutes.
    blank
  • Remove from heat and stir in cooked chicken and chorizo. Cover with a kitchen towel and let stand about 5 minutes more, or until all of the liquid is absorbed.

Notes

Simmering time will vary, depending on what kind of rice you use. Also, you may need to add additional stock or water as I did. Just be careful to not stir too much or you will end up with a very runny risotto instead of paella!
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Mr. B loved this paella so much that he took it in his lunch every day for a week straight! Which reminds me – Paella is traditionally a party dish, and you can easily feed a small army with one batch!

Paella with Aneto | The Good Hearted Woman

A few words about Saffron:? ? I’m just wild about saffron. ? (If you are over 40, you just smiled.) Anyway, did you know that saffron is the single most expensive cooking ingredient on the planet? More expensive per ounce than truffles or good French wine. And TOTALLY worth it! You can make this recipe without the saffron, or you can substitute in turmeric, but really, there is nothing in the world that tastes like saffron except, well – saffron. (Just to keep Karma happy, when purchasing saffron, please be sure to look for an organic, Fair Trade product.)

Aneto products can be found at Whole Foods and online at Amazon.com (Affiliate link). Aneto - IFBC 2014 | The Good Hearted Woman

Disclosure: As an IFBC 2014 attendee, I received free Aneto products and the cool apron pictured above. As always, all opinions are my own.

Filed Under: 30-Minute Meals, Dairy-free, Gluten-free, Main Dishes, Soup, Chowder & Stew Tagged With: chicken, chorizo, Party Food, peppers, rice, saffron, Spanish

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