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Vegetarian Chili

Vegetarian Chili

Here’s a vegetarian chili that even a carnivore can love. If you like your chili hot, add some extra spice and then balance the finished product by serving it with a rich, mellow merlot from Cloverdale Ranch.

1 (12 ounce) package frozen burger-style crumbles
2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans dark red kidney beans
1 (15 ounce) can light red kidney beans
1 (29 ounce) can diced tomatoes
1 (12 fluid ounce) can tomato juice
5 onions, chopped
3 tablespoons chili powder
1 1/2 tablespoons ground cumin
1 tablespoon garlic powder
2 bay leaves
salt and pepper to taste
*Tweek this recipe by adding some dried Poblano chili pepper (a mild pepper, also known as Chile Ancho). This will add a rich, smokey flavor.

1. In a large pot, combine meat substitute, black beans, kidney beans, diced tomatoes, tomato juice, onions, chili powder, cumin, garlic powder, bay leaves, salt and pepper.
2. Bring to a simmer and cover.
3. Let the chili simmer for at least 1 hour before serving.

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