Chili Cook-off Vegetarian Chili
Saturday, April 19, 2008
Well this week I was invited to a chili cook-off - actually it was more like a dare. One of my clients thought it would be interesting to enter a vegan recipe into a meat laden cooking contest. As it turned out the only people who knew that my recipe didn't have meat in it were those who already knew I was a vegan.
I'd rate this recipe as medium in terms of spicy heat. If your kids like theirs less spicy just top their chili with a dollop of IMO or vegan sour cream to cool the heat.
Tip: If you can't get meatless ground in your area you can substitute with TVP Textured Vegetable Protein. I get it either online (see sidebar for Bob's Red Mill TVP) or at my health food store. The vegan, burger crumbles add a bit of beef-type flavoring that the TVP does not, however the TVP picks up the flavors in the sauce. both are high in protein.
Fabulous Vegetarian Chili
2 Tbs. olive oil
1 onion, chopped
2 bay leaves
1/2 tsp. cumin
1 Tbs. ground oregano
2 tsp. sea salt
1/4 c. water
1 stalks celery, finely chopped
1 green bell pepper, chopped
1 jalapeño pepper, seeded & finely chopped
3 cloves garlic, minced
1 (4 oz) can Ortega diced green chilies, drained
1 pound meatless ground (or 1/2 cup TVP plus 2/3 c. water)
1 c. water, more or less to reach desired consistency
1 (28 oz) can crushed tomatoes
1 15 oz can diced tomatoes
1 Tbs. chili powder
1 1/2 tsp. ground black pepper
1 (15 ounce) can kidney beans, rinsed & drained
1 (15 ounce) can black beans rinsed & drained
1 (15 ounce) can whole kernel corn
Sauté onion on high heat for 1 minute. Add bay leaves, cumin, oregano, 1/4 c. water, and salt. Sauté until onion is tender. Add celery, bell pepper, jalapeño, garlic and green chilies. When heated through, mix in the meatless ground or TVP, additional water and canned tomatoes. Add chili powder, black pepper, kidney beans, and black beans. Bring to a near boil. Reduce heat to low and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes. Remove Bay leaves before serving. Garnish each bowl with vegan sour cream (IMO), soy cheese or fritos.
Serve with fresh bread and a green salad for a full meal.
Even better the next day. Use left overs as burrito filling or top with corn bread batter (see recipe) and bake as directed on cornbread recipe.
Labels: chili, Vegan, Vegetarian
