From our friend Vicky – an amazing wonderful superb person – who cooks GREAT food for her #vegan and #vegetarian friends. This recipe won her a trophy and some great recognition at a recent cook off.
Note that the Morning Star crumbles she uses are vegetarian, not vegan, but she suggests substituting Boca crumbles to make it #vegan.
Time for Chili!
VICKY HORAN’S AWARD WINNING VEGETARIAN CHILI (can be #vegan with Boca)
INGREDIENTS
1 Pkg. Morning Star Beef Crumbles in frozen section – you can use Boca (Boca is vegan), but I prefer Morning Star
1 medium sweet onion chopped – about 1 cup
1 green pepper chopped about ½ cup
1 full teaspoon minced garlic
1 can (28 oz) diced tomatoes – I used Muir Glen Organic
8 oz. can whole plum tomatoes (cut in half)
¼ cup barbeque sauce – I used Open Pit Original Barbeque Sauce because it is thinner than most
2 TBS. McCormick’s chili powder
1 Teaspoon McCormick’s Chipolte Chile Pepper – don’t substitute
Pinch of Oregano
A couple of dashes of black pepper
½ cup water
1 16 oz. can Busch Vegetarian baked beans – undrained
1 15.5 oz. can Red Kidney Beans – drained
Olive oil to coat pan
Optional: One large Portobello mushroom coarsely chopped
PREPARATION
1. In a large frying pan, heat about 3 tbs. of olive oil over medium high heat. When hot, add the onions and green pepper and cook until translucent. Add more oil if necessary. If using mushrooms, add now.
2. Lower heat to medium. Add garlic and stir in. Don’t let garlic brown.
3. Add Morning Star crumbles (still frozen) and cook about 1- 2 minutes.
4. Add chili powder and stir well. Then add Chipolte pepper and stir well.
5. Add all tomatoes, water and barbeque sauce. Stir well.
6. Add all beans and oregano. Bring to a simmer and then lower heat to about 3-4.
7. Cook for about 40 minutes. Stir occasionally and don’t let stick on bottom. Lower heat to avoid thickening too much. I normally serve over rice. Enjoy!
Vicky ☺