Slow Food Sunday: Chili

Nomad makes great chili, I love it and all our friends love it. Today he made a batch and I wrote down how he made it. This time he used only bell peppers as vegetables, but sometimes he has used other vegetables too, like eggplant or zucchini. You can use beans of your choice, for example combination of kidney beans and white beans are great. Long simmering time smooths the burning of the chili peppers and makes the chili perfect. Also plain soy yogurt or Oatly creme fraiche cuts down the heat, serve the yogurt plain or season it with salt, pepper and lime juice.


Vegan Chili

1,5 tbsp cumin
2 tsp black pepper
3 Scotch Bonnets or other hot peppers
4-5 garlic cloves
2-3 onions
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
4-5 tbsp oil
1 tsp liquid smoke
few pieces of dark chocolate (about 25 g)
2,5 dl dark beer (make sure it’s vegan, for example Guiness isn’t)
10-12 dl cooked beans (or 3 cans)
2 cans crushed tomatoes

Grind cumin seeds and black pepper. Finely chop chili peppers, garlic and onions. Chop the bell peppers in little bigger chunks. Heat the oil in a pot and sauté cumin, black pepper and chili pepper for a minute. Add onion, garlic and liquid smoke and continue sautéing until onions are soft. Add bell peppers and few minutes later the chocolate. When the chocolate has melted, add beer and simmer until the sauce gets thicker. Add beans and tomatoes and simmer a few hours.




Home made beer (kalja or kotikalja) is made of rye malts and it’s very low on alcohol. It’s usually consumed with dinner or lunch, and often served at special occasions like weddings or other parties. It’s easy to make, I think I should make it more often. I make the beer in a 5 liter bucket, and the recipe on the malt package is too big for my bucket, but here’s a recipe for a smaller batch.

Home Made Beer

3,75 l water
2,25 dl beer malts
1,5 dl sugar
0,5 tsp yeast or 0,25 tsp dry yeast

Bring the water to boil. Mix malts and sugar in a bucket and pour the boiling water on them. Allow to cool lukewarm. Add the yeast and loosely cover the bucket with lid (or towel). Allow to ferment 12-24 hours in room temperature. Filter (with cheesecloth) and bottle and take the bottles to fridge or cellar. Beer is ready next day.

When your beer is filtered, you’ll have about 5 dl malt mash in your sieve. Use it for bread baking, or freeze for later use.