Emily's Sweet & Tangy Chili

A new year calls for a new chili recipe! I was aiming for a simple vegetarian chili with a traditional texture but a truly unique flavor. I love this chili's blend of tang and sweetness with a kick of spice. All of the ingredients should be easy to come by with the exception of the dried ramps. Substitute with onion flakes or more garlic if you must, but if you can get your hands on some dehydrated ramps, you'll experience the true flavor of this recipe. Enjoy with a dollop of sour cream (unless you want to go vegan!) and a side of cornbread.

If you are in the mood for a chunkier, more complex vegetable chili, check out our fantastic Sweet Potato Symphony Vegetarian Chili. 

Ingredients:

• 1 large onion
• 2 large garlic cloves
• Coconut oil for sauteing
• 1 lb package of dried kidney beans, prepared*
• 2 cans diced tomatoes with liquid (14 1/2 oz per can)
• 1 (10 oz) can Campbell's Tomato Soup
• 2 soup cans full of water (use the tomato soup can)
• 1/2 c canned jalapeno rings (drained)
• 3 Tbsp chili powder
• 1 Tbsp cumin
• 1 tsp cocoa powder
• 1 tsp oregano
• 1 tsp basil
• 1 tsp parsley
• 1 tsp dried ramp flakes**
• 1 Tbsp molasses
• Fresh-squeezed juice of half a lime
• Salt and pepper to taste

Dice the onion and press the garlic and add both to a large soup pot with about a tablespoon of oil (I used coconut, but you can use whatever oil you prefer). Saute onion and garlic over medium heat until fragrant and translucent. Add both cans of tomatoes with their liquid, tomato soup, water, beans, and jalapenos. Slowly bring to a gentle boil. Reduce heat to a simmer and stir in the rest of the ingredients. Continue to simmer at a low heat for a good long while (an hour or more) until flavors are melded, consistency is thick, and you are ready to eat! Season with salt and pepper as needed.

* I typically prepare dry beans by rinsing and sorting them to pick out any sticks or pebbles, and then covering with an inch or so of water and bringing to a boil. I'll boil the beans for a few minutes, then remove from heat, cover, and let beans soak for at least an hour. After beans have soaked, drain the water, rinse them, and cover with fresh cool water. Bring to a boil again, and then simmer for 1 1/2-2 hours. Check for doneness by smashing a bean with the back of a spoon to see if they are tender inside. Drain and rinse beans again before adding to recipe.

**Wild ramps can be gathered in the springtime in many parts of the Appalachians. In West Virginia, you can also purchase them at farmer's markets or by the side of the road throughout the spring season. Stock up on ramps when they are in season and dry them in a food dehydrator until completely dry and crumbly. Crush the ramps coarsely until they resemble dried oregano. Store in a clean and dry spice shaker and add to all sorts of recipes for subtle ramp flavor without the stink all year round.