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
- Put oil in a large pot over medium-high heat.
- Dice onion, and add to pot to cook for 5 minutes, stirring occasionally.
- Add the meat substitute. Break it apart a wooden spoon or spatula. Cook for 6-7 minutes, until is browned.
- Add rest of ingredients. Stir well.
- Reduce heat to low.
- Gently simmer the chili, uncovered, for 1 to 2 hours, stirring occasionally.