VEGETARIAN CHILI
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Ingredients:
1ish tbsp olive oil
1/2 medium onion, diced
1 cup bell pepper, diced
1 tbsp garlic, minced
1 cup ground veggie crumbles or tofu (I used @morningstarfarms veggie crumbles)
1 tbsp chili powder
1/2 tbsp cumin powder
1 tsp allspice
Splash of veggie broth
1/2 can crushed tomatoes
1 tbsp red wine vinegar
2 cans of beans, drained and rinsed – any combination will work (garbanzo, black, kidney, cannelini, etc)
Couple shakes of hot sauce (I used @cholula)
Salt/pepper to taste
1 tbsp dried oregano
Let’s Make It:
1. Heat oil in a large pot on medium heat. Toss in the onions and bell peppers. Cook until tender, stirring occasionally. Add in the garlic and cook until fragrant.
2. Add in the veggie meat crumbles or tofu, chili powder, cumin powder, and allspice. Mix well and let that cook until the meat curmbles are heated through (~7 mins). Add a splash of veggie broth to deglaze the pan.
3. Add in beans, crushed tomatoes, and red wine vinegar. Stir and cook for 10-15 mins or until the raw tomato flavor disappears.
4. Lower the heat and shake in some hot sauce, salt/pepper, and oregano. Mix well and let it come to a slow simmer.
5. Serve hot with your choice of toppings – cheese, sour cream, green onions, crackers, tortilla chips, etc.
tag me @shortyconquersthekitchen if you try it out! #shortyconquersthekitchen
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