it’s getting pretty chilly up here in seattle, and there’s nothing i love more than some good vegetarian chili and cornbread on a blustery fall day!
a blogger i read posted this recipe a few years ago, proclaiming it to be the best vegetarian chili ever. i’ve been meaning to make it since then, but was always a little intimidated by the long list of ingredients and the hour simmer (on top of sautéing onions, etc, making it an hour + meal) – i tend to be an under-30-minute-recipe kind of gal.
but way back in september, in between my internship and school starting up again, i had a week with very little to do. so what did i do with that time? well, i decided to make a bunch of meals and freeze them for easy thawing and enjoying during the crazy busy quarter. i made 2 butternut squash lasagnas, 2 vegan veggie lasagnas, cornbread, this chili, lentil soup (that recipe is coming up!), and several loaves of bread.
we’ve been thawing a meal a week, and it’s been making a huge difference – i’ve had more time to study, mike’s had more time to work, and we’re eating really well. best of all, this chili froze and re-thawed perfectly, retaining all of its texture and absolutely delicious flavors – i think it really is the best vegetarian chili ever!
one year ago: butternut squash and lentil soup
two years ago: chocolate pumpkin cupcakes
three years ago: ratatouille
vegetarian chili
yields approx 8 servings
borrowed from she just walks around with it
- 3T canola or olive oil
- 1 large onion, diced
- 1 green or red bell pepper, diced
- 2 cloves garlic, minced
- 1 jalapeño pepper, de-seeded and minced
- 1T ginger root, minced
- some wine (optional)
- 1 x 28oz can diced or crushed tomatoes (make sure they don’t have basil!)
- 1 x 6 oz can tomato paste
- 4 x 15 oz cans kidney beans, drained and rinsed
- 1 package soy taco “meat” (we used yves, and it was really yummy)
- some water (if needed)
- 1/2T chili powder
- 2t ground cumin
- 1t cayenne pepper
- 1/2T salt
- 1/2t cocoa powder
- 1 rounded T ground mustard seed
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- heat the oil in a LARGE pot over medium-high heat
- add the diced/minced onion, bell pepper, garlic, jalapeño, and ginger, sautéing until the onions are translucent
- add some red wine (i think i added about 1/4c)
- pour in the can tomatoes, tomato paste, and drained kidney beans, stirring to combine everything
- add the taco filling and stir some more, adding some water if it looks too thick
- next, add the chili powder, cumin, cayenne, salt, cocoa powder, and mustard seed, stirring well to incorporate everything
- reduce the heat to low and allow to simmer for an hour, then add salt and pepper to taste and enjoy!