vegetarian chili (so good it fooled meat eaters)

Name: Vegetarian Chili (so good it fooled meat eaters)
Prep time: 20 min
Cook time: 1 h
Yield: 8
Ingredients: 2 tablespoon(s) olive oil; 1 medium carrot, chopped; 2 - stalks of celery chopped; 1 medium green pepper, seeded and chopped; 1 medium red bell pepper, seeded and chopped; 3 clove(s) garlic, minced; 1 - jalapeno, seeded and minced; 2 teaspoon(s) cumin; 1 tablespoon(s) oregano, dried; 1 tablespoon(s) chili powder; 1 cup(s) tomato puree; 1 can(s) 28 oz can chopped tomatoes; 2 quart(s) no chicken stock (you can use vegetable stock if you can't find no chicken stock); 1 can(s) red kidney beans (rinsed); 1 can(s) black beans (rinsed); 1 package(s) vegetarian meat crumbles (i prefer quorn); 1 can(s) cannellini beans (rined); 2 - limes, juiced; 1/2 cup(s) tamari or soy sauce; 1 bunch(es) fresh cilantro minced; - additional chili powder, salt and pepper to taste

(3 RATINGS)

288 Pinches 1 Photo

stephanie tate

toledo, OH

Updated on Aug 27, 2011

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.

Rate

prep time 20 Min

cook time 1 Hr

method ---

yield 8 to 10

Ingredients

2 tablespoons olive oil
1 medium carrot, chopped
2 - stalks of celery chopped
1 medium green pepper, seeded and chopped
1 medium red bell pepper, seeded and chopped
3 cloves garlic, minced
1 - jalapeno, seeded and minced
2 teaspoons cumin
1 tablespoon oregano, dried
1 tablespoon chili powder
1 cup tomato puree
1 can 28 oz can chopped tomatoes
2 quarts 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 package vegetarian meat crumbles (i prefer quorn)
1 can cannellini beans (rined)
2 - limes, juiced
1/2 cup 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)

Step 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.

Step 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.
Step 3

In a separate frying pan brown the vegetarian meat crumbles with salt and pepper.
Step 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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