VEGETARIAN CHILI (SO GOOD IT FOOLED MEAT EATERS)

Vegetarian Chili (so good it fooled meat eaters) image

Provided by stephanie tate

Time 1h20m

Number Of Ingredients 21

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2 Tbsp olive oil
1 medium carrot, chopped
2 stalks of celery chopped
1 medium green pepper, seeded and chopped
1 medium red bell pepper, seeded and chopped
3 clove garlic, minced
1 jalapeno, seeded and minced
2 tsp cumin
1 Tbsp oregano, dried
1 Tbsp chili powder
1 c tomato puree
1 can(s) 28 oz can chopped tomatoes
2 qt no chicken stock (you can use vegetable stock if you can't find no chicken stock)
1 can(s) red kidney beans (rinsed)
1 can(s) black beans (rinsed)
1 pkg vegetarian meat crumbles (i prefer quorn)
1 can(s) cannellini beans (rined)
2 limes, juiced
1/2 c tamari or soy sauce
1 bunch fresh cilantro minced
additional chili powder, salt and pepper to taste

Steps:

1. Heat the olive oil in a large soup pot or dutch oven over medium heat, and saute the onion, carrots, celery, pepper, garlic, jalapeno, oregano, cumin, and chili powder for about 5 minutes to combine well.
2. Add the tomato puree, tomatoes, stock, and beans. Bring to a boil and then reduce to a simmer. Simmer uncovered for 50 minutes until vegetables are soft but still retain some firmness. Add additional stock or tomato juice to adjust the consistency if needed.
3. In a separate frying pan brown the vegetarian meat crumbles with salt and pepper.
4. To finish the chili add the vegetarian crumbles, tamari, lime juice and cilantro. Adjust the seasonings as needed. I find that I add a little extra chili powder and salt and pepper. Serve with plain yoghurt or sour cream, grated cheddar, and minced scallions.