You can find our two previous Build-Your-Own-Taco Parties here and here.

Build-Your-Own-Taco Party: The Winter Edition
Serves 6 to 12 people

Homemade Taco Seasoning
Makes ~1/3 cup

2 tablespoons paprika
1 tablespoon cumin
1 tablespoon coriander (that’s the spice, not the herb, cilantro)
1 tablespoon Mexican chili powder
1 teaspoon oregano
Chili flakes, to taste

Mix together and keep in a sealed container to maintain freshness.

Jackfruit Carnita Filling

1 tablespoon canola oil (or other neutral oil)
1 medium onion, peeled and chopped fine
1 15 oz can green jackfruit in brine, drained
1 tablespoon taco seasoning
3 cloves garlic, peeled and minced
2 tablespoons green pepper, diced (that’s about one quarter of a pepper)
2 tablespoons pineapple, diced
1/4 teaspoon salt, or more to taste
Freshly cracked black pepper, to taste

Heat the oil in a large skillet, over medium heat and add the onions. Sautee until they become translucent. Add the jackfruit, taco seasoning, garlic, green pepper and pineapple and stir to combine. Lower the heat to medium-low and stir mixture occasionally over about 20 minutes, to help break down the jackfruit. Preheat the oven to 375 F. Line a baking sheet with parchment paper and set aside. Using a fork, pull the jackfruit into strands (this will be easy and happen naturally). Taste for seasoning and adjust to your liking. Lay filling out on prepared baking sheet and place in the oven for about 45 minutes. You can make the (recipe to follow) roasted corn at the same time, even using the same roasting sheet.

Coriander Roasted Corn
Makes ~1 cup

1 cup fresh, frozen or canned corn
1/4 teaspoon extra virgin olive oil
1/2 teaspoon coriander
A pinch of salt and freshly cracked black pepper, or to taste

Preheat oven to 375 F. Combine the corn with oil, coriander and salt and pepper and lay out as flat as you can on a baking sheet. Roast for ~45 minutes, until the corn has started to take on a little darker colour. Serve hot, room temperature or cold.

Potato and Swiss Chard Taco Filling

3 medium Russet potatoes, scrubbed clean, quartered and sliced
1 tablespoon non-dairy margarine
1/2 tablespoon canola oil (or other neutral oil)
~1 cup sweet onion, such as Vidalia, peeled and chopped (this was about 1/3 of a large onion)
1 head Swiss chard, most of the stems removed, roughly chopped and rinsed
1/2 teaspoon salt
1/4 teaspoon smoked paprika (sweet or hot)
Splash of lemon juice
Freshly cracked black pepper, to taste

Bring a large pot of well salted water to a boil. Add the potatoes to the boiling water and allow to cook for a couple of minutes. Drain. Heat the margarine and oil in a large skillet, over medium heat. Add the drained potatoes, onion, salt and paprika and sautee for about 5 minutes, or until the potatoes have ever so slightly started to brown. Add the Swiss chard, lemon juice and black pepper and continue to sautee until the chard has wilted. Taste for seasoning and adjust, if needed. Serve hot or room temperature.

Leafy Cauldron’s Famous Black Bean and Eggplant Filling
Makes ~2 cups 

Updated from Build-Your-Own-Taco Party: The Autumn Edition

2 tablespoons extra virgin olive oil
2 small eggplant, ends trimmed, diced and salted (how to pick eggplant can be found here)
1 small yellow onion, peeled and diced
1 tomato, chopped
1 tablespoon tomato paste
1-540 ml can black beans, rinsed well
1 cup green salsa
2 tablespoons taco seasoning
1/2 teaspoon salt, or to taste

Heat the oil in a large skillet, over medium heat. Add the salted eggplant and let it start to sweat. Add the onion and sautee until it is translucent. Add the tomato and tomato paste and cook until the eggplant is soft. Add the black beans, green salsa and seasoning and start to mash with a fork. You can mash with a fork until it has thickened, or you can take my easy out and put it all in a food processor and pulse until it’s smooth. I prefer the fork method, as it leads to a better, more substantial texture.

Green Salsa
Makes ~1 1/2 cups

6 tomatillos, husked and halved
2 – 3 jalapeno peppers, tops removed
Juice of half a lime
2 cloves garlic, peeled
Handful cilantro, stems included
1/2 teaspoon ground cumin
1/2 teaspoon salt, or more to taste

Combine all ingredients in a blender or food processor and blitz to combine. Taste, and adjust the spice and seasoning to your tastes.

Cabbage and Chayote Salad

1 cup shredded cabbage, I used Savoy
1 medium carrot, peeled and shredded
1 chayote squash, peeled, core removed and sliced very thin (I used a peeler)
2 teaspoons canola oil (or other neutral oil)
1 teaspoon white vinegar
1/4 teaspoon salt
1/4 teaspoon sugar

Combine all ingredients in a medium sized bowl and toss to combine. Cover and refrigerate until ready to use.

Accoutrements Suggestions 

Leafy Cauldron’s Mango-Pineapple Salsa
Shredded Lettuce
Thinly sliced bell peppers
Chopped red or green onions
Pickled Jalapenos
Your favourite jarred salsa
Diced Tomatoes
Roasted Sweet Potatoes
Chopped Pineapple
Brown rice
Refried Beans
Cilantro
Lime wedges
Guacamole, or avocado slices

Homemade Taco Seasoning
Makes ~1/3 cup

2 tablespoons paprika
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon Mexican chili powder
1 teaspoon oregano
Chili flakes, to taste

Mix together and keep in a sealed container to maintain freshness.

Roasted Sweet Potato Filling
Makes ~2 cups

1 large sweet potato, cut into a large dice
1 tablespoon extra virgin olive oil
1 teaspoon cinnamon
1 teaspoon taco seasoning
1/4 teaspoon cayenne pepper
1/2 teaspoon salt, or to taste

Preheat the oven to 400 F. Line a large baking sheet with parchement paper. Toss the diced sweet potatoes with the oil and seasoning. Lay out flat on the parchment paper. Bake for about 40 minutes, until the sweet potatoes have started to brown and they are cooked through. Set aside.

Mushroom Taco Filling 
Makes ~ 2 cups

1 teaspoon extra virgin olive oil
225 grams cremini mushrooms, chopped
1 large tomato, chopped
1/4 of a large green pepper, diced
2 tablespoons taco seasoning
Juice of half a lime
1/4 teaspoon salt, or to taste

Heat the oil in a skillet over medium high heat. Add the chopped mushrooms, in small batches, ensuring you get them nice and browned. Season with salt and add the tomato and green pepper, along with the seasoning. Continue to sautee, until the mushrooms have released all their juices and the tomatoes have made a thick sauce. Squeeze lime juice over the top, taste for seasoning and set aside.

Leafy Cauldron’s Famous Black Bean and Eggplant Filling
Makes ~2 cups 

2 tablespoons canola oil
2 small eggplant, ends trimmed, diced and salted (how to pick eggplant can be found here)
1 tomato, chopped
1-540 ml can black beans, rinsed well
1 cup green salsa
2 tablespoons taco seasoning
1/2 teaspoon salt, or to taste

Heat the oil in a large skillet, over medium heat. Add the salted eggplant and let it start to sweat. Add the tomato and cook until the eggplant is soft. Add the black beans, green salsa and seasoning and start to mash with a fork. You can mash with a fork until it has thickened, or you can take my easy out and put it all in a food processor and pulse until it’s smooth (because you’ve suddenly run out of time).

Accoutrements Suggestions

Jarred or homemade salsa, such as my Mango-Pineapple Salsa
Shredded lettuce, romaine is awesome
Beets, peeled and sliced thin
Chopped tomatoes
Chopped bell peppers
Hot sauce
Roasted corn
Pickled jalapeños
Cilantro
Sliced red onions
Corn tortillas, soft or hard
Tostada shells
Lime wedges

It seems everyone has an idea of how to best make chili. If you don’t, it might feel overwhelming to start. It’s really a great meal, as I’m sure you know already, so I thought I’d do up a masterpost on some of the different options you have! It’s a wonderful place to start cooking, very forgiving of your mistakes and easy to customize according to what you have on-hand.

Let’s go!

Tomato base + flavour base + herbs and spices+ protein + spice level + texture + liquid + toppings = chili

Tomato Base

I generally use canned whole tomatoes because I get to squish them with my fingers, a bit of tomato paste and whatever ripe fresh tomatoes I have hiding at the back of the fridge. For your tomato base, you can use any or all of the following:

• canned whole tomatoes (with or without spices)
• canned stewed tomatoes
• strained tomatoes
• fresh tomatoes
• canned tomato sauce
  Plus Tomato Paste

Flavour Base

Your flavour base is going to include all those wonderful vegetables that give the most basic amount of complexity to any dish. You may have noticed I add them to most things I’m cooking and they are necessary staples in any kitchen putting out homemade food. You can dice them or chop them large for more texture. They are:

• Onions
• Garlic
• Celery
• Carrots

Herbs & Spices

The herbs and spices that go into a chili are so wide and varied. I like the warm background notes of cinnamon and cocoa to balance out the spiciness and to complement the acidity of the tomatoes. I should say, the only non-optional one is the chili powder and you should use about 2 tablespoons for every serving of chili you’re making, but really taste and see what you like. Choose from any of the following and add a healthy pinch of any or all of the following:

• Chili Powder
• Thyme
• Oregano
• Basil
• Marjoram
• Bay Leaves
• Savoury
• Celery Seed
• Cumin
• Coriander
• Cilantro
• Flat Leaf Parsley
• Cinnamon
• Cocoa Powder
• Paprika (sweet, smoked, spicy)
• Salt and Black Pepper, to taste

Protein

The protein you choose to add to your chili feels rather unimportant compared to the rest of the fun ingredients, but that’s probably just me. Use whatever combo you want/have in the pantry!

• Textured Vegetable Protein
• Veggie Sausages, chopped
• Lentils
• Kidney Beans
• Chick Peas
• Black-Eyed Peas
• Black Beans
• Pinto Beans
• Baked Beans, specifically the sweet Canadian/British kind
• Literally any bean…
• Extra Firm Tofu
• Smoked Tofu

Spice Level

I’ve put spice level in a separate category because every single person has a different idea of how spicy they would like their chilli. I like spicy food, but I also think just tossing in pepper after hot pepper is a lazy way of covering up a lack of complexity. Learn to balance your food. If you’re into far spicier food than your friends, maybe think about serving some sliced peppers on the side

• Fresh Hot Peppers, any kind
• Canned Jalapeño Peppers
• Hot Sauce, such as Cholula or Tabasco
• Cayenne Pepper
• Red pepper flakes

Texture

Texture is the fun part! It’s where your creativity can really take over (or you can clean out the crisper)! I like to add sweet vegetables to my chili and to get a good bite, I always add butternut squash. It’s all up to your palate and budget, though.

• Butternut squash
• Any Winter Squash, like pumpkin or kabocha
• Zucchini
• Patty-pan squash
• Sweet Potato or Yam
• Eggplant
• Corn, Canned, frozen or fresh
• Bell Peppers
• Mushrooms, canned or fresh
• Leafy Greens, such as chopped kale or spinach
• Golden Beets

Liquid

Some liquid will need to be added to the chili. I added some leftover wine aperitif leftover in the fridge which had hints of chocolate in it, so it was the perfect addition to this. You might also try a little of any of these in addition to water:

• Cold brewed coffee
• Beer, something dark
• Red wine

Toppings

To top your chili is totally optional, but dollop of this or that is really quite pretty. I absolutely love fresh cilantro on top of my bowl of chili.

• Vegan Cheese Shreds
• Non-Dairy Sour Cream or Cream Cheese
• Chopped Cilantro
• Corn Chip
• Corn Tortillas
• Green Onions
• Lime Wedges

Once you have all your ingredients picked out, you can go about this two ways:

1. Throw it all in a slow-cooker  with a cup of water per serving (or pot and bring to a boil, then simmer for as long as you have).
2. Sautee your flavour base in a little olive oil, add the rest of your ingredients, bring to a boil and simmer for as long you have.

My Signature Chili Recipe for Two

1/2 teaspoon olive oil
1 yellow onion, diced
1 stalk celery, diced
1 medium carrot, diced
1 large can tomatoes
1 fresh tomato, chopped
1/4 cup chili powder
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon paprika
Handful fresh cilantro, chopped
1/4 cup dry brown lentils
1/4 cup chickpeas
1 large bell pepper, chopped small
1 small sweet potato, chopped small
1 cup water
1/2 cup wine aperitif

Heat oil in a medium sized pot over medium heat. Add the onions, celery, garlic and carrots and let them start to sweat. Salt them and add the remaining ingredients. Bring to a boil, stirring often to prevent sticking. Reduce heat to low and let the chili simmer for at least 20 minutes, but keep in mind, the longer this simmers, the better it will become.

Chili Troubleshooting 101

Question: Help! My chili is a little watery and lacking that rich, dark red colour I’m used to seeing!

Answer: It’s one of two things – 1. Your vegetables are not fully cooked yet and they have not released all their water. Keep it cooking and it will reduce down to a more suitable consistency. 2. Your tomato base is the thing that is too watery. In this case, you should add a couple tablespoons of tomato paste and you should be up to speed. You might also add a couple tablespoons of cornmeal and let that cook for another fifteen minutes or so.

Question: My chili is too spicy! Can I fix that?

Answer: Easiest way to fix this is to make sure that you add the ingredients from the spice level category in conservative amounts and taste throughout to make sure you achieve only the spiciness you want. If you’ve already done it, add more vegetables from the texture category, some more beans or tofu, cinnamon and cocoa powder.

I did this once. I added a 1/4 cup of cayenne pepper instead of chili powder. Ouch. It was probably the only meal I’ve never been able to fix. Don’t do that.

If you have any concerns, let me know so I can add them into this troubleshooting guide!

I’m only providing the bean recipe, but daiya mozzarella would be a wonderful filling on its own and combined with the beans. No beans for my fiance because he is allergic them, with soy appearing to be the only exception. Traditionally the curtido has onion, cabbage and carrot, but (again) my fiance is allergic to raw carrot, so I subbed red pepper, for sweet and apple, for crunch. These are such a fun thing to eat and it only takes a little practice to get used to working with the dough, so you should definitely try them. Or, go out and find a pupusaria.

Makes 16 pupusas, with leftover refried beans

Curtido

Half a head of cabbage, shredded
Half a red pepper, deseeded and cut into matchsticks
Half a firm apple (I used Granny Smith), cored and cut into matchsticks
1 small onion, sliced thinly
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
3/4 teaspoon salt
1/2 teaspoon sugar
3/4 cup white vinegar
1/4 cup water

Combine all ingredients in a large bowl and stir until well mixed. Cover and refrigerate for at least 3 hours, but longer is better! You can stir the mixture around to make sure it’s pickling evenly, but if you’re letting it sit overnight, that won’t be necessary.

Refried Pinto Beans

1 medium yellow onion, diced
4 cloves garlic, minced
2 tablespoons olive oil (or whatever you have on hand)
2 cups cooked pinto beans
3/4 cup green salsa (any flavourful and non-chunky salsa would do the trick)
1/2 cup vegetable broth
1 teaspoon cumin seeds, crushed in your hand
1/2 teaspoon cinnamon
Pinch of nutmeg
Pinch of smoked paprika
Salt, to taste.

In a large (and scratch-proof) skillet, heat the oil over medium heat and add the onions and garlic. Saute for several minutes until the onions are translucent. Add in the beans and salsa and stir to combine. Now it’s time to start mashing the beans, which I always do with a fork. Add the broth in, a little at a time, mashing between additions. Once the beans are fully mashed, lower the heat, add the seasoning and let cook until the desired consistency is reached. The beans are going the thicken up a bit as they cool, so keep that in mind. Once cooked, set aside and let cool until you can handle them by hand. My fingers are mighty tough because of all the cooking I do, so just do what you need to to be comfortable.

Pupusa Assembly

4 cups masa harina
2 2/3 cups warm water
pinch of salt
Oil, for the griddle and your hands

Combine all ingrdients in a large bowl and mix with your hands. It’s going to seem, at first, like you’ve got too much water going on, but it firms up quickly as the corn absorbs the water. You may need to add a little more masa harina or water, but I’d rather you let it sit for 10 minutes covered on the counter and then decide if it needs more. You’re going to be working quite a bit with the dough, so you need it not to crack when shaping it.

Divide dough into 16 balls. Preheat a lightly greased griddle to a medium high temperature. Cover hands in oil and mold one of the balls into a cup-like shape. If the dough is cracking, you need more water, so wet hands and reshape the ball with the extra moisture. If you’ve never worked with corn tortillas before, you’ll need a little practice. Once you’ve formed the cup, add a tablespoon of refried beans and seal the ball back up. Now, you’ve got to flatten the ball, with greased hands, into the familiar tortilla shape. Cook on the heated griddle, a couple of minutes a side. Repeat until all pupusas are stuffed and ready to eat. You can keep the already cooked ones covered, in a low oven, to keep them warm.

Top with curtido and eat.