 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
My quest to find a good vegetarian chili recipe ended with this. It's a combination of a couple of recipes plus some adjustments and additions of my own. My roommate says it is not chili-more like a stew-but still really good, if only I left out the bell peppers. I don't really measure or time my recipes, so this is a bit approximate. Season with salt and pepper every step or two. It's vegan as long as you don't top with the optional sour cream. Ingredients:
1 tablespoon olive oil |
1 large yellow onion, chopped |
1 carrot, peeled and chopped |
2 celery ribs, chopped |
1 green bell pepper, chopped |
1 jalapeno, minced, seeded if you like, depending on preferred heat level |
2 garlic cloves, chopped |
1 -2 tablespoon chili powder |
1 dash cumin (to taste) |
salt and pepper, to taste |
1 zucchini, diced |
0.5 (12 ounce) beer, whatever you like |
2 (15 ounce) cans diced tomatoes with green chilies |
1 (16 ounce) package lite extra-firm tofu, drained, patted dry, and large-diced |
1 (15 ounce) can cannellini beans, drained and rinsed or 1 (15 ounce) can any other beans |
sour cream (optional) |
cilantro (optional) |
pickled jalapeno pepper (optional) |
tortilla (optional) |
tortilla chips (optional) |
Directions:
1. Add oil then onion to a large pot and saute a couple of minutes.
2. Add carrot and celery and saute a couple of minutes further.
3. Add green bell pepper, jalapeno, garlic, chili powder, and cumin. Saute a further 5 minutes or so.
4. Add zucchini, beer, and 1 can of tomatoes. Cook until heated through.
5. Add the other can of tomatoes, tofu, and beans.
6. Check for seasoning and simmer a few minutes before serving.
7. Garnish with whatever you like (I like a dollop of sour cream, chopped cilantro, and rough-chopped pickled jalapeno. I like to serve it with a few blue corn tortilla chips and a small warmed flour tortilla.).
|
|