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vegetarian chili (so good it fooled meat eaters)

★★★★★ 3
a recipe by
stephanie tate
toledo, OH

This chili is so good that I fooled a bunch of meat eaters at a party. They were raving about how good it was and I finally broke the news. This is a family favorite and make it pretty regularly. On the stove it's done in less than 1.5 hours. You can also do this in a slow cooker. Follow the first step and then reduce the heat to low and cook for 8 hours. Finish the recipe the same way.

★★★★★ 3
serves 8 to 10
prep time 20 Min
cook time 1 Hr

Ingredients For vegetarian chili (so good it fooled meat eaters)

  • 2 Tbsp
    olive oil
  • 1 md
    carrot, chopped
  • 2
    stalks of celery chopped
  • 1 md
    green pepper, seeded and chopped
  • 1 md
    red bell pepper, seeded and chopped
  • 3 clove
    garlic, minced
  • 1
    jalapeno, seeded and minced
  • 2 tsp
  • 1 Tbsp
    oregano, dried
  • 1 Tbsp
    chili powder
  • 1 c
    tomato puree
  • 1 can
    28 oz can chopped tomatoes
  • 2 qt
    no chicken stock (you can use vegetable stock if you can't find no chicken stock)
  • 1 can
    red kidney beans (rinsed)
  • 1 can
    black beans (rinsed)
  • 1 pkg
    vegetarian meat crumbles (i prefer quorn)
  • 1 can
    cannellini beans (rined)
  • 2
    limes, juiced
  • 1/2 c
    tamari or soy sauce
  • 1 bunch
    fresh cilantro minced
  • additional chili powder, salt and pepper to taste

How To Make vegetarian chili (so good it fooled meat eaters)

  • 1
    Heat the olive oil in a large soup pot or dutch oven over medium heat, and saute the onion, carrots, celery, pepper, garlic, jalapeno, oregano, cumin, and chili powder for about 5 minutes to combine well.
  • 2
    Add the tomato puree, tomatoes, stock, and beans. Bring to a boil and then reduce to a simmer. Simmer uncovered for 50 minutes until vegetables are soft but still retain some firmness. Add additional stock or tomato juice to adjust the consistency if needed.
  • 3
    In a separate frying pan brown the vegetarian meat crumbles with salt and pepper.
  • 4
    To finish the chili add the vegetarian crumbles, tamari, lime juice and cilantro. Adjust the seasonings as needed. I find that I add a little extra chili powder and salt and pepper. Serve with plain yoghurt or sour cream, grated cheddar, and minced scallions.

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