I have 12 jars of vegan chili I canned using the following recipe from the internet as a guideline, I may have followed it exactly this time, I don't recall but I didn't add anything that would reduce acidity.
I am honestly terrified to eat it. I did 75 minutes at 10PSI being at ocean level. I actually just took one out of the cupboard, I might heat it to a boil, taste a spoonful, then put the rest in the fridge for the day to see if I notice any sickness.
It's difficult to have preferences and not be able to stray from USDA approved recipes. I don't mean to hijack this thread, but does anyone have any comments on pressure canning this recipe in pint jars.
2 tablespoons extra-virgin olive oil
1 medium red onion, chopped
1 large red bell pepper, chopped
2 medium carrots, chopped
2 ribs celery, chopped
½ teaspoon salt, divided
4 cloves garlic, pressed or minced
2 tablespoons chili powder*
2 teaspoons ground cumin
1 ½ teaspoons smoked paprika*
1 teaspoon dried oregano
1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes**, with their juices
2 cans (15 ounces each) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
2 cups vegetable broth or water
1 bay leaf
2 tablespoons chopped fresh cilantro, plus more for garnishing
1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste