your modern eats: vegetarian chili


January 23 2014

Apparently we have a major cold snap happening tonight. I mean my weather app literally has a snowflake on it. That is serious. Cold snaps mean one thing in Texas (or everywhere? I don’t know) and that’s CHILI. After going vegetarian back in August (more on that in another post) I was really sad that I’d never be able to eat chili again, especially my mom’s chili. So I made it my mission in life to find the best (and heartiest) vegetarian chili recipe. And boy did I ever.

Screen Shot 2014-01-22 at 10.32.59 PM

You will need:

1 tbsp olive oil

3 cloves garlic

2 bay leaves

1 tsp ground cumin

2 tbsp oregano

1 tbsp salt

1/4 cupĀ chili powder

1 tbspĀ black pepper

1/2 onion

2 stalks celery

2 green bell peppers

2 jalepenos

1 (15oz) can whole kernel corn

1 (15oz) can black beans

1 (15oz) can garbanzo beans (drained)

1 (15oz) can kidney beans (drained)

3 (28oz) cans whole peeled tomatoes (crushed)

2 (4oz) packages of vegetarian burger crumbles

Step One:

Finely chop all of your garlic, onion bell peppers, jalepenos, and celery. Heat the olive oil in a large pot over medium heat. Stir in your bay leaves, chopped vegetables, garlic, cumin oregano, and salt.

Step Two:

Once all of the vegetables are cooked through, mix in the vegetarian burger crumbles. Reduce heat to low, cover the pot, and let simmer for 5 minutes.

Step Three:

Mix in the cans of tomatoes and stir in the chili powder and pepper. Add your kidney beans, garbanzo beans, and black beans and stir. Bring everything to a boil, then reduce heat to low, and let simmer for 45 minutes covered.

Step Four:

Stir in the corn, and let it cook for 5 more minutes before serving.

Now the garnishing is up to you. We personally like to make sweet cornbread to crumble up inside, and add shredded cheddar cheese, but to each their own. I should probably warn you that this makes enough for an army (or about 12 servings depending on how hungry you are). I like to make it and either share it with friends, or eat on it for a week. There is something about chili, that somehow even the leftovers taste better than the day before. Most people who have tried this recipe didn’t even know that it doesn’t have meat in it until after we told them. If you have another vegetarian chili recipe, please share!

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10 thoughts on “your modern eats: vegetarian chili

  1. Sarah jones

    I love this!!! I (please no one shoot me or kick me out of the state) always wish I could find awesome chili without the meat. I’m making stew for the cold snap but I’m totally trying this chili before winter is over!!

    [Reply]

    Catharine Reply:

    Sarah! That’s exactly how I felt, like it’s sacrilegious to remove meat from chili in Texas lol. You definitely should try it you, you won’t be disappointed :)

    [Reply]

  2. Tracy Jabbal

    Real Simple Magazine has a REALLY good recipe for a sweet potato chili that is SUPER hearty & filling. Yours looks really good too! Thanks for posting the play by play so we can try it here! Snowed in for 4 days and counting now but most of your ingredients I keep on hand!

    [Reply]

    Catharine Reply:

    Ohh I’ll have to find that one, I love sweet potatoes!!

    [Reply]

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