Michael’s mom, Patsy, makes some kick-ass vegetarian chili. The best part is you can really take it in any direction you want. In this version, I opted for Texas-style veggie burgers and added two fiery chipotle peppers with adobo sauce, dried oregano and ground cumin. Add grated cheese, more hot peppers, chopped cilantro, diced green onions, crumbled tortilla chips, a dollop of sour cream—garnish possibilities are endless.
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Servings: 8 as a hearty main
Time: 15 minutes active; 1:15 total
1 tablespoon extra virgin olive oil
1 large onion, chopped
2 large sweet peppers, chopped (I chose red, but any combo will do)
5 garlic cloves, minced
1 cup corn
2 chipotle peppers, minced with 2 teaspoons adobo sauce
2 tablespoons chili powder
1/2 tablespoon dried oregano
1/2 tablespoon ground cumin
1 teaspoon dry mustard
8 veggie burgers, chopped (I chose Amy’s Texas Veggie Burgers)
3 cans of beans, drained and rinsed
2 28-ounce cans of diced or whole (broken up or chopped) tomatoes with juice
1/3 cup ketchup
1 lemon, juiced
1. In a large pot, heat extra virgin olive oil over medium heat. Add all the veggies and dry ingredients (onion through veggie burgers). Sauté 15 minutes until onions are softened.
2. Add beans, tomatoes, ketchup and lemon juice. At this point you may need to add some water to get a more juicy consistency—I added half a tomato can of water. Reduce heat to low and simmer, partly covered, for one hour (or more if you have the time). Serve hot. This chili will improve with age.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun, and above all, tasty lifestyle.