VEGETARIAN CHILI

Prep time: 20 minutes

Yield: 8-10 portions

Cook time: 1 to 2 hours
Can be frozen
INGREDIENTS
  • 1 tablespoon grapeseed oil
  • 1 medium yellow onion
  • 340 g plant-based meat substitute such as Yves’ Mexican veggie ground round
  • 1 glove garlic, minced
  • 2 tablespoons chili powder 
  • 2 tablespoons ground cumin
  • 1/2 tablespoon thyme
  • 1/2 tablespoon oregano
  • 1 tablespoon ground coffee
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 chipotle in adobo, minced to make a paste
  • 2 tablespoon cocoa powder
  • 2 cups tomato juice
  • 1 (15 oz.) canned diced tomatoes
  • 1 bell pepper, diced
  • 1 jalapeño, diced
  • 1 (16 oz.) can black beans, drained and rinsed
  • 1 (16 oz.) can white navy bean, drained and rinsed
TIPS and thoughts
  • You can replace the vegetarian protein with beef.
  • Coffee and cocoa add depth to the chili and tomato flavours.
  • This dish is even better the next day.
  • For cooling effect, add cheese. 
  • For crunch and kick, add fresh jalapeño, sliced.
  • Great condiment on hot dogs to make chili dogs!
STEPS
  1. Put oil in a large pot over medium-high heat. 
  2. Dice onion, and add to pot to cook for 5 minutes, stirring occasionally.
  3. Add the meat substitute. Break it apart a wooden spoon or spatula. Cook for 6-7 minutes, until is browned.
  4. Add rest of ingredients. Stir well.
  5. Reduce heat to low.
  6. Gently simmer the chili, uncovered, for 1 to 2 hours, stirring occasionally.