by Anna Ervin
When I made this chili recipe for a family occasion a few years ago, my father-in-law went back for seconds. He said, “I don’t know who brought this chili but it’s the best that I’ve ever had.”
Hearing this from the man who never lets me forget what a kook I am for choosing a vegan lifestyle was completely unexpected. I told him I had brought the chili and at that point, I think he was even more surprised than I had been. He said, “you’re telling me there’s no meat in here?”
That’s right, ‘pops. This recipe is loaded with plant-based proteins to replace the beef, including tempeh, quinoa, and black beans. I infused this one with a little THC olive oil, and 100mg of Two Twisted Girl’s baking sugar. You could also opt to use an MCT infusion, cannabutter, or tincture in place of the oil and sugar.
INFUSED BLACK BEAN CHILI
PREP/COOK TIME: 20 minutes | 15 minutes
INFUSION: 250mg THC | 30mg per serving
SERVINGS: about 8
INGREDIENTS
- 2 Tbsp infused olive oil
- package tempeh
- 3 bell peppers (red, green, yellow, take your pick)
- 2-3 jalapeno peppers
- 1 yellow onion
- 2-3 cloves garlic
- 32 oz canned diced tomatoes (drained)
- 4 C cooked black beans (or 4 cans drained)
- ½ C quinoa (dry)
- ½ C frozen or canned corn
- 32-40 oz vegetable broth
- ½ tsp chili powder
- ½ tsp cumin
- ¼ tsp oregano
- 2 tsp Two Twisted Girls infused baking sugar (100mg)
- pinch salt and pepper
