Vegan Maple Bourbon Chili

admin Dairy-Free, Gluten-Free, Nut-Free, Recipe, Vegan Leave a Comment

I’m Giselle, maker of this Vegan Maple Bourbon Chili. As part of The Marinate Blogger Recipe Challenge I had to create a recipe using DRINKmaple maple water, 13 blend bean mix and dried red chili peppers.

This 13 Bean Vegan Maple Bourbon Chili is a subtly sweet, slightly boozy variation of traditional chili.

Voting takes place on Progressive Nectar’s  Instagram page, head over to check it out. If my photo gets the most likes I win a prize & you have a chance to win too!

I blog over at Diary of an Ex-Sloth. Breakfast is my soul food! I’ve been blogging for about 3 years now but food-wise it’s been about a year and a half. You can also find me on FacebookInstagram & Pinterest.

 

Vegan Maple Bourbon Chili
Vegan Maple Bourbon Chili
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This 13 Bean Vegan Maple Bourbon Chili is a subtly sweet, slightly boozy variation of traditional chili.
Vegan Maple Bourbon Chili
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
This 13 Bean Vegan Maple Bourbon Chili is a subtly sweet, slightly boozy variation of traditional chili.
Servings Prep Time Cook Time Passive Time
4cups 10minutes 3hours 10 hours
Servings Prep Time
4cups 10minutes
Cook Time Passive Time
3hours 10 hours
Ingredients
Servings: cups
Units:
Ingredients
Servings: cups
Units:
Method
  1. Rinse soaked beans and combine in a large saucepan with vegetable stock and maple water.
  2. Bring to a bowl over medium-high heat, then reduce the heat and allow to simmer until beans are just tender (2 - 3 hours). Be careful not to overcook the beans.
  3. Once the beans are cooked, add the squash, stir in the spices and allow to cook for another 2 - 3 minutes.
  4. Increase the heat and mix in the dried chilis, diced tomatoes, tomato paste, maple syrup and bourbon, adjusting the maple syrup and bourbon to taste. If you prefer thinner chili, you can add more maple water, regular water or veggie stock at this stage.
  5. Bring the mixture to a boil then reduce the heat and allow to simmer for another 15 - 20 minutes, stirring occasionally, until the squash is tender.
  6. Taste and adjust seasonings before serving with vegan sour cream or yogurt.
Recipe Notes

*Can use 1 cup of dried beans of choice or ~3 cups cooked beans i.e. 2 15 oz cans
**If you can't soak beans overnight, add them to a pot, cover with water and bring to a boil. Boil for 1 minute them remove from the heat and allow to soak for at least 1 hour before cooking in vegetable stock and maple water
***Can substitute maple water for regular water or more stock
****If starting with cooked beans, skip the stock and maple water but remember to adjust seasonings to suit

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