Every Sunday we are not on the road travelling, our family enjoys “Sunday Soup Night”. Well, who knew vegetarian chili would enter the ring?
Least of whom, me. That’s for sure!
About a year ago, LM1 asked, “Hey guys, instead of a soup or stew recipe, should we make Mommy’s yummy vegetarian chili tonight?”
The family consensus was clear. Soup night had just evolved. It was time to include chili on the Sunday Soup Night List of Favorites.
Looking at this gorgeous palette of vibrant vegetables in our fridge, how could I resist?
I don’t know about you, but I endeavor to keep our weekends clear for some much-needed Down Time. After the weekday rush-rush-rush of school and work commitments, we love chilling out, reading, relaxing, playing games or cooking together as a family.
Vegetarian chili is a huge hit among the masses.
C’mon, who doesn’t love a piping hot bowl of chili? We love this veggie chili recipe so much, we have begun cooling it off and eating it during the warm summer months! Now, that’s good chili, right?!
Artichoke hearts, yellow sweet corn, lentils, bell peppers, red wine and Adobo spice are just a taste of the non-traditional ingredients which meld perfectly in this crowd-pleasing chili.
A handful of non-traditional ingredients make this chili a Winner – for vegetarians and meat lovers alike!
Enjoy this recipe. And be sure to comment below to let us know what modifications you make so we can make it even better!
Song du Jour: Zephyr Song by The Red Hot Chili Peppers
Amy’s Vegetarian Chili
Prep Time: 30 min Cook Time: 1 hour Serves: 6-8
4 TBSP (60 mL) extra virgin olive oil (“EVOO”), divided evenly in 2 TBSP + 2 TBSP
13oz (200g) faux ground beef – Trader Joe’s Meatless Crumbles, Quorn, Boca or other meatless crumbles work well
2 cloves garlic, minced
1 small red onion, chopped finely
1 medium yellow onion, chopped
1 medium shallot, minced
HEARTY BASE VEGETABLES…
1 red pepper, cubed
1 yellow pepper, cubed
1 green pepper, cubed
1 large zucchini, cubed
3 medium carrots, diced
4 ribs celery, chopped
1-2 cups (100-200g) gourmet mushrooms (portobello, shitaake, oyster, chanterelle, etc.)
1-2 medium to large jalapeños, seeded and chopped finely
15oz (400g) can cannellini beans
15oz (400g) can red kidney beans
15oz (400g) can Borlotti beans
15oz (400g) can red beans or any other beans you like in chili
15oz (400g) can artichoke hearts or hearts of palm (or a combo)
15oz (400g) can yellow sweet corn
15oz (400g) can boiled or cooked lentils
SAUCES AND LIQUIDS…
4 cups (1000g) pasta sauce/marinara (boxes or jarred)
1 cup (250g) chopped tomatoes (boxed or jarred)
1/4 cup (75g) tomato paste (tubed or jarred)
2-4 cups (500mL-1L) water (to taste)
1 bay leaf
1 TBSP (10g) chili powder
2 tsp (5g) Goya Adobo spice
2 tsp (5g) cumin
1 TBSP (10g) Trader Joe’s 21 Seasoning Salute
1 cup (250mL) red wine
salt and pepper, to taste
McIlhenny’s Tabasco sauce, to taste (optional)
shredded cheddar cheese
McIlhenny’s Tabasco sauce OR other hot sauce(s) of your choice
1. Prepare all ingredients and set aside for ease and fluidity during preparation.
2. Pour 2 TBSP of EVOO into a large stock pot. Slowly bring the oil up to medium high heat and sautée the faux meat. If using animal meat, be sure to cook thoroughly.
3. In a medium saucepan, heat the remaining 2 TBSP of EVOO to medium-high heat. Sautée the stock vegetables in order: garlic, red onion, yellow onion and shallot until the onions are translucent.
4. Add the sautéed Stock Vegetables to the large stock pot of cooked meat.
5. Turn stove to medium heat. Add the Hearty Base Vegetables (in the order given) to the large stock pot of meat and Stock Vegetables. As you add each ingredient, stir it in for up to 1 min to incorporate the vegetable into chili base. This allows each vegetable to cook properly and meld it’s flavor into the chili.
6. Add the Beans/Legumes/Other Flavor ingredients, stirring to incorporate.
7. Add the sauces and liquids to your chili in this order: pasta sauce, chopped tomatoes, tomato paste. Stir each ingredient to incorporate well. Slowly add between 2-4 cups (500-1L) of water until the chili is your desired consistency.
8. Turn stove to medium-low to low heat. Add your spices and flavorings (in the order given) and stir in each ingredient well to allow it to permeate and flavor the chili.
9. Lower the stove to low heat. Simmer the chili for 45 min-1 hour.
10. While the chili simmers, prepare the garnishes for serving.
11. Serve hot with garnishes/toppings on the side for people to add and enjoy.