my version of Epcot’s vegan chili colorado
Friday, 2 November 2012
At Epcot’s Food and Wine Festival, I was thrilled to get my hands on a dish of vegan Chili Colorado made with Gardein Beefless Tips. Oh. My. Word.
Of course, I had to try and make it myself. My version isn’t vegan because I used queso rather than cashew cheese.
Notes: This is an amalgamation of lots of chili recipes I found online. It’s also my first time cooking with dried chilies, so consider the source. I know not what I’m doing. Also, the Epcot version had equal parts onion and chopped bell pepper.
Gardein doesn’t know me and is in no way involved in this post.
What you need:
1 package of Gardein Beefless Tips
About five dried guajillo chilies
2 T. extra virgin olive oil
2 T. balsamic vinegar
1/3 finely chopped onion
2/3 cup vegetable broth
1 clove of garlic
Rinse the peppers and remove the tops and seeds. Dry toast the peppers in a pan over medium heat until the color starts to brighten just a bit. Bring about 3 cups (enough to cover chilies) of water to boil, add the peppers and remove from heat. Allow the peppers to soak for 20 – 30 minutes.
In a skillet, heat the olive oil and add the onion and Gardein. Cook over medium heat until the faux beef is cooked through and the onions are tender. Remove from heat. Stir in vinegar.
Remove the peppers from the water and add to food processor, along with garlic and broth. Pulse to puree, adding soaking liquid as needed to puree the peppers to a smooth, thin sauce.
Add the chili sauce to the Gardein and simmer over low heat until the sauce is slightly reduced.
Serve over rice or with fresh corn tortillas, crumbled queso and chopped cilantro (there’s a bit of arugula on the ones above). Close your eyes and imagine you’re at Epcot.