**SEE BELOW FOR THE FULL RECIPE**
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INGREDIANTS:
2 TBSP olive oil
1 TBSP minced garlic
1 red pepper, chopped
1/2 green bell pepper, chopped
1 small red onion, chopped
3/4 cup of shredded carrotsĀ
2 stalks of celery, chopped
1 Package of Meatless Ground Meat, equivalent to 1 lb.
1/8 tsp cayenne pepper (optional)Ā
1 TBSP cumin
1 1/2 TBSP chili powder
Ā 1 TBSP onion powder
1 tsp oregano
1/2 tsp dried bay leaves or 1 bay leafĀ
pinch of crushed red pepperĀ
2 cups vegetable broth
28 oz. petite diced tomatoes
2 tsp tomato paste
1, 14 oz. can of black beans, drained
1, 14 oz. can of pinto beans, drained
1, 14 oz. can of red kidney beans, drained
1 tsp sherry cooking wine
1 tsp lime juice
optional: basmati rice, avocado, tortilla chips, cilantroĀ Ā
DIRECTIONS:
1. In a large heavy bottomed pot, over medium heat warm the oil and garlic until shimmering. Add the chopped peppers, onion, carrots, and celery
2. Stir to combine and cook, stirring occasionally, for 5 minutes, or until veggies are tender.
3. Then, add the meatless meat and break up into smaller pieces. Add spices: cayenne, crushed red pepper, cumin, chili powder, onion powder, oregano, and bay leaves
4. To that same pot, add the vegetable broth & allow the beef to warm, simmer, and absorb the spices for about 10 minutes on a low temperature
5. Diced tomatoes with juices, tomato paste, and all the beans can now be added to the chili. Stir to combine and allow simmering to occur on low for 20-25 minutes
6. Transfer 1-2 cups of the simmered chili into a separate bowl and let that cool prior to adding to a blender to emulsify and thicken (this blending process ensures the best texture and consistency). Pour the blended mixture back into the large pot and stirĀ
7. Add lime juice and sherry wine and allow for another 10 minutes of simmering. Add salt and pepper to taste
8. Serve over a bed of rice topped with avocado or cilantro for garnishing
Vegetarian Chili Recipe ā”ļø