It’s not as bad as it sounds, although it won’t fool a meat lover, but then again it’s about as close to the real thing as I can get. Some vegetarian chili recipes have things like carrots, etc. in them, which I don’t understand. Mostly I make this when our vegetarian sons are here, but I have made it for just Joe and me, too.
*1 package Morningstar Farms Crumbles (or 4 Boca Burgers thawed and cut into 1″ pieces)
*1 onion, chopped
*2 cloves garlic, minced
*2 T. olive oil
1 can (I think it’s about 12 oz.) diced tomatoes
1 small can tomato sauce
2 cans (or more) pinto beans
1/4 t. comino
Chili powder (at least 2 T.)
Oregano – dash
1. Saute crumbles, onion and garlic in olive oil. Crumbles will not get real brown or crisp, so just cook until the onion is translucent. I use the dutch oven for this step. There’s no reason to wash an extra skillet. Just keep stirring it to keep it from sticking.
2. Add canned ingredients and spices. We use quite a bit of chili powder. If you’re not sure, add some and taste, then adjust to your own preferances.
3. Cover and heat over low heat for 30 minutes. It really doesn’t need more time that that, and much longer and the soy products change texture somewhat.
4. Serve with fresh chopped onion and possibly a little sour cream and grated cheddar on top, or cheese slices and saltines or cornbread on the side.
Three Way: add cooked spaghetti to your bowl. I love it this way. When I was a girl Ike’s Chili Parlors in Tulsa sold Chili, Chili with Beans and Three Way (chili, beans and spaghetti).
This post linked to Food on Friday @ annkroeker.com