Vegetarian Chili (Good for Non-Spicy Lovers) |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 15 |
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I found the base for this recipe in a cookbook for Diabetics ( Month of Meals ); I modified it a tiny bit, but it’s mostly the same. I really like meat sauce, but my roommate is vegetarian – we’ve found that the Yves brand fake-meat crumbles are perfect in this recipe & it makes us both happy. Plus, it’s a lot healthier! If you’re really sensitive to spicy foods like me, this recipe has a great chili flavor without using a lot of chili powder; I typically use about 1 tablespoon. Of course, add as much or as little as you want. By the way, this dish (like many chilis) gets even better the next day - it does wonderfully to refrigerate or freeze it. Ingredients:
1 tablespoon canola oil |
4 cups chopped onions |
1 teaspoon celery seed |
3 minced garlic cloves |
1 (12 ounce) package veggie crumbles (yves brand) |
8 cups no-salt-added diced tomatoes (canned, fresh, or frozen) |
3 (15 1/2 ounce) cans pinto beans in chili sauce, paritally drained |
1/4 cup no-added-salt tomato paste |
chili powder |
fresh ground pepper |
water |
Directions:
1. Place the oil in a large pot and heat until hot. Add onion, celery seed, and garlic and sauté until onion is transparent.
2. Add vegetarian meat; sauté until warmed through.
3. Add rest of ingredients (along with about 2 cups water) and bring to a boil.
4. Reduce to medium heat and cook partially covered for about 2 hours, stirring and adding water occasionally. (I typically add about 2-4 more cups of water).
5. Serving suggestion: top with a little bit of shredded cheese and/or sour cream.
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