vegetarian chili

it’s getting pretty chilly up here in seattle, and there’s nothing i love more than some good vegetarian chili and cornbread on a blustery fall day!

a blogger i read posted this recipe a few years ago, proclaiming it to be the best vegetarian chili ever. i’ve been meaning to make it since then, but was always a little intimidated by the long list of ingredients and the hour simmer (on top of sautéing onions, etc, making it an hour + meal) – i tend to be an under-30-minute-recipe kind of gal.

but way back in september, in between my internship and school starting up again, i had a week with very little to do. so what did i do with that time? well, i decided to make a bunch of meals and freeze them for easy thawing and enjoying during the crazy busy quarter. i made 2 butternut squash lasagnas, 2 vegan veggie lasagnas, cornbread, this chili, lentil soup (that recipe is coming up!), and several loaves of bread.

we’ve been thawing a meal a week, and it’s been making a huge difference – i’ve had more time to study, mike’s had more time to work, and we’re eating really well. best of all, this chili froze and re-thawed perfectly, retaining all of its texture and absolutely delicious flavors – i think it really is the best vegetarian chili ever!

one year ago: butternut squash and lentil soup
two years ago: chocolate pumpkin cupcakes
three years ago: ratatouille

vegetarian chili

yields approx 8 servings
borrowed from she just walks around with it

  • 3T canola or olive oil
  • 1 large onion, diced
  • 1 green or red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 jalapeño pepper, de-seeded and minced
  • 1T ginger root, minced
  • some wine (optional)
  • 1 x 28oz can diced or crushed tomatoes (make sure they don’t have basil!)
  • 1 x 6 oz can tomato paste
  • 4 x 15 oz cans kidney beans, drained and rinsed
  • 1 package soy taco “meat” (we used yves, and it was really yummy)
  • some water (if needed)
  • 1/2T chili powder
  • 2t ground cumin
  • 1t cayenne pepper
  • 1/2T salt
  • 1/2t cocoa powder
  • 1 rounded T ground mustard seed
    ______________________________
  1. heat the oil in a LARGE pot over medium-high heat
  2. add the diced/minced onion, bell pepper, garlic, jalapeño, and ginger, sautéing until the onions are translucent
  3. add some red wine (i think i added about 1/4c)
  4. pour in the can tomatoes, tomato paste, and drained kidney beans, stirring to combine everything
  5. add the taco filling and stir some more, adding some water if it looks too thick
  6. next, add the chili powder, cumin, cayenne, salt, cocoa powder, and mustard seed, stirring well to incorporate everything
  7. reduce the heat to low and allow to simmer for an hour, then add salt and pepper to taste and enjoy!

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