HIPPIE PEPPER CHILI STEW
My quest to find a good vegetarian chili recipe ended with this. It's a combination of a couple of recipes plus some adjustments and additions of my own. My roommate says it is not chili--more like a stew--but still really good, if only I left out the bell peppers. I don't really measure or time my recipes, so this is a bit approximate. Season with salt and pepper every step or two. It's vegan as long as you don't top with the optional sour cream.
Provided by Ameliahead
Categories Stew
Time 40m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Add oil then onion to a large pot and saute a couple of minutes.
- Add carrot and celery and saute a couple of minutes further.
- Add green bell pepper, jalapeno, garlic, chili powder, and cumin. Saute a further 5 minutes or so.
- Add zucchini, beer, and 1 can of tomatoes. Cook until heated through.
- Add the other can of tomatoes, tofu, and beans.
- Check for seasoning and simmer a few minutes before serving.
- Garnish with whatever you like (I like a dollop of sour cream, chopped cilantro, and rough-chopped pickled jalapeno. I like to serve it with a few blue corn tortilla chips and a small warmed flour tortilla.).
Nutrition Facts : Calories 184.4, Fat 3, SaturatedFat 0.5, Sodium 609.1, Carbohydrate 31, Fiber 6.5, Sugar 3.2, Protein 9.2
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