Splatter Chili

Hello, everyone!  Sorry about the extended absence.  I've been caught up in a lot of personal stuff, and I've been hit really hard with a startling lack of energy.  I haven't done anything for about a month, which has led to the destruction of my garden, the shambles of my home, the boredom of my Blessings, the backlog on my computer, and all the guilt that goes along with that.  I've since bought some vitamins that G and I think I may be lacking in, and I've forced myself to start exercising again after taking the month off.  So, hopefully, this will pass.  I apologize for not being here and for not commenting on your amazing blogs.  But, I am coming near my 200th post, which means another giveaway, so I'm going to try very hard to keep up on posting.  I hope all has been going well with all of you.  Now, on with the food!

I first made this dish when G and I were first married eons ago.  His workplace had a chili cook-off, and he wanted to show off his young wife's chili culinary skills...to a bunch of carnivores...that worked at a sewage treatment plant...yes.  Oh, don't worry, this gets better - I have yet to post my spaghetti recipe that G had me make for a fundraiser at said place of employment - mine was the only dish, by the way: the sole source of fundraising.  Oh, the faith he had in me as a newlywed.  So, anyway, he named my home-famous chili Splatter, called me the Veggie Vixen, stuck an apron on me, and said, "Make!"  Sadly Splatter did not win there that day but has since won the hearts of many people at church and in my homeschool group that have had various meal needs over time.  As a matter of fact, every single time I've made this chili for someone, all of whom have been decidedly non-vegan, they've wanted the recipe.  It is thinner that most chilis; that's because I added the liquid from the cans directly in the pot - you can always drain them for a thicker meal.  I've also slightly updated my original recipe for you.  Instead of writing "half a bag of frozen corn," leaving us to wonder what size bag I was using, I changed it to "one cup."  I also just apparently eyeballed my spices because they are listed by name with no amounts.  That has been modified as well.  I've thawed frozen tofu for the recipe: if you don't know it, doing that creates a crumbly texture, which I like here.  I mentioned some time ago that years before I started the blog, I created a cookbook for my loved ones in Word, so that is where this recipe has been culled and updated for the blog.  Sniff, Splatter's growing up.  Hope you enjoy it!

Splatter Chili

Ingredients:

1 Tbs. olive oil
1 - 1.25 or 1.5 oz. packet of vegan chili seasoning mix, such as by Lawry's or McCormick in the spice section of the grocery store
1 pkg. extra-firm tofu, water-packed, frozen and thawed
2 - 15 oz. cans tomatoes with green chilies
2 - 15 oz. cans pinto beans with liquid
2 - 15 oz. cans black beans with liquid
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
6 - 10 large mushrooms, sliced
2 green onions, sliced
1 cup frozen corn
2 cloves of garlic, chopped
1 Tbs. dried basil
1 and 1/2 tsp. dried oregano
1/2 tsp. cumin seed
1 tsp. salt
1/2 tsp. pepper

Directions:

In a large pot, heat the oil over medium heat.  Squeeze water from the tofu, put in pot and mash.  Cook for ten or so minutes, stirring occasionally, until tofu just starts to brown or all the liquid has evaporated.  Add the chili packet and stir.  Add the remaining ingredients.  Continue to cook over medium heat until it comes to a boil.  Turn down to medium low and cook for one hour.  Can top with vegan cheese, vegan sour cream and chopped red onions, if desired.  Serve alongside some crackers for a comforting meal.  Splatter on!  Serves five hungry vegans.