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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This chili is typical of those found in homes and restaurants in the eastern US. It's often served over cooked elbow macaroni. Adapted from Vegan Planet cookbook by Robin Robertson. Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
2 tablespoons chili powder |
1/2 teaspoon dried oregano |
1/8 teaspoon cayenne |
28 ounces crushed tomatoes |
6 ounces tomato paste |
2 cups water |
2 cups veggie crumbles (vegetarian burger) |
30 ounces kidney beans (canned) |
salt and pepper |
Directions:
1. Heat olive oil in a large pot over medium heat. Add onion, cover, and cook until softened, about 5 minutes. Stir in chili powder, oregano, cayenne, tomatoes, tomato paste and water. Bring to a boil, reduce heat to low and cover, simmer for 15 minutes.
2. Stir in burger crumbles, beans, salt and pepper to taste. Simmer for about 30 minutes to blend flavors. Serve hot.
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