You know that awesome feeling of going to a very non-vegan restaurant and seeing nothing on the menu to eat, but the waiter caters to your needs and brainstorms with the chef to whip up something delicious and vegan? Well, Bob Trudnak, award-winning cook and Director of Sales and Marketing of BBQ Guru has done just that for us!
The traditionally non-vegan chef has stepped out of his comfort zone to create a delicious vegan recipe for This Dish Is Veg. His recipe for Vegan BBQ Chili in the Smoker will be perfect for family cook-outs under the sun!
Vegan BBQ Chili in the Smoker
- 3 whole jalapeno peppers (seeds removed)
- 2 red bell peppers
- 1 poblano pepper
- 1 cup of red wine
- 1 cup of water
- 1 cup of BBQ sauce
- 2 (14-ounce) cans chickpeas
- 1 (28-ounce) can diced tomatoes
- 2 tablespoons vegetable oil
- 1 large sweet onion, finely diced
- 3 cloves garlic, chopped fine
- 1 1/2 tbsp. cumin
- 1 tsp. ancho powder
- 2 teaspoons dried oregano
- 2 (14-ounce) cans black beans
- 4 oz. of finely chopped fresh peaches
- Kosher salt (to taste)
- Black pepper (to taste)
- 3 tbs. corn flour (masa)
• Light your smoker and set the temperature for 300°F. Place a few apple smokewood chips into the smoker 10 minutes before placing the cast iron pot on to cook.
• Make your chili by adding all vegetables, oil, wine, water, BBQ sauce and seasonings into a cast iron pot (with no lid).
• Stir the ingredients together and place in the smoker for about 1 hour.
• Add the chickpeas and beans and stir them into the chili. Let cook for 1 more hour or until the chili starts to thicken.
• Use corn flour to thicken if necessary after the second hour of cooking.
Photo credit: flickr.com/photos/lamdogjunkie