Wednesday, October 28, 2015

Bloody Heart Beet and Kidney Chili

This weekend, I finally got back into the kitchen.  We had friends in town, we went to an afternoon Halloween party, and we made chili and watched scary movies with more friends.  It was jam packed, and by Sunday I was pretty tired.

For the afternoon Halloween party, there would be a lot of our friends and their kids in attendance, so I thought I would make some fun treats.  I used this cupcake recipe, and instead of peanut butter in the frosting, I used pumpkin.  I didn't use any of the cookies in the recipe, but it turned out great.  I also made these peanut butter cookies, which everyone always loves.

When we got back to the house after the party, I whipped up this chili with mostly ingredients from our winter CSA basket.  It was spicy and tasty, and we had it with a habanero cashew cream sauce.  It was spicy and warming, and it went great with scary movies.

Bloody Heart Beet and Kidney Chili

  • 2 red onions, diced
  • 3 tbs EVOO
  • 1 head of garlic, peeled and minced
  • spice mix
    • 1 tbs ancho chili powder
    • 1 tbs chili powder
    • 1 tsp nutmeg
    • 1 tsp salt
    • 1 tbs cumin seeds
  • 1 dark beer
  • 2 large beets, peeled and diced
  • 1 large head of kale, chopped fine
  • 32 oz vegetable stock
  • 3 Serrano peppers
  • 2 cans organic pinto beans
  • 2 green bell peppers, diced
  • 2 red bell peppers, diced
  • 2 cups vegan ground meat crumbles
  • 2 yellow squash, shredded
  • 2 squares dark chocolate, grated
  1. Pre-dice all vegetables.
  2. In a large pot, heat 3 tbs olive oil on medium/high heat.
  3. Add onions and a pinch of salt.
  4. Saute for 15 minutes, stirring often.
  5. Add garlic.
  6. Saute for 2 minutes, constantly stirring.
  7. Add spice mix and stir for 1 minute.
  8. Add dark beer.
  9. Add in beets and squash and bring to a boil.
  10. Simmer for 10 minutes.
  11. Add vegetable stock, kale, crumbles, and peppers.
  12. Bring to a boil.
  13. Simmer for 20 minutes.
  14. Add in beans with can water.
  15. Simmer for 10 minutes.
  16. Grate chocolate over the top.
  17. Serve with your favorite cornbead.  I always use the Veganomicon.

To make the cashew cream, I just added 1 habanero pepper without seeds to my typical cashew cream recipe.  It had a nice heat and added depth to the chili.

I'm sure we'll be making lots of chili this year, but this first one was a great start!


  1. Ooh, that name reminds me of season 2 of True Blood when Maryann the Maenad eats hearts. :-0

    1. I really need to get on some True Blood! I've never seen it.

    2. I Like this nice dish. Really many vegetables are present in this dish.
      Food Diet for heart health

  2. I am always looking for tomato-free chili recipes because my boyfriend can't eat them. This looks fantastic!

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