1) This stew is spicy... you might want to wear gloves or something while chopping the peppers, because my fingers are still burning after8 hours...
2) It's a complicated, time consuming recipe. But it tastes really flavourful!
Adapted from HHL.
Soak 1 lb dried kidney beans and 1/2 lb dried pinto beans. Soak 2 small, hot dried chilies in warm water until they are saturated and soft, and then finely chop the chilies, reserving the water.
Chop 1-2 large carrots, 1 super small red onion, 1 large red bell pepper, and 1/4 cup parsley. Put all of these on a baking sheet, and then drizzle them with 1 tbsp cider vinegar, pepper, 1/2 tsp dried ginger, 1/2 tsp garlic powder, 2 tsp nooch, 1/2 tbsp mirin, and a bit of agave. Roast for 30 minutes at 400.
In a large soup kettle, saute 1 super small chopped onion, 1 1/2 cups carrots, 3/4 cup bell pepper, minced garlic, 2 tsp cumin, 1 tsp ginger, 2 tsp nooch, and 2 tbsp maple syrup. Add in 1/2 bunch destemmed and torn spinach. Then this mixture goes in the oven for 20 minutes.
Finally, the soup assembly: All the roasted veggies, the beans, and the chilies go in the soup kettle. Add to it 3 14.5 oz cans diced tomatoes, 8 oz tomato sauce, 6 oz tomato paste, 2 tbsp chili powder, 2 tbsp agave, 1/2 tbsp cocoa powder, 2 tbsp veggie bullion, the chili water, and additional water to cover the beans. If your kettle is not exploding at this point I'm jealous because I need a kettle that size...
Reduce the heat to a low simmer and cook for several hours, until the beans are tender.
Serve with fake meat - I used "beef".