Veggie Chili

Veggie Chili

Ok, I know what you are thinking…It’s is like a bazillion degrees out, why in the heck is she posting a chili recipe!?  Well, I am a fan of soup in any form no matter what time of year it is.  Also what is better than chili on a hot sweaty day???  Veggie Chili dogs of course!  So whip up a batch of this chili…eat some right after it is done, eat some a few days later, make some chili dogs and freeze the living daylights out of the rest for future enjoyment. The greatest thing about chili is that it always tastes better a few days after you make it and it freezes like a dream.  I also love this recipe, because even your meat-eater friends will like it.  I usually just whip up a batch of this stuff, let people eat the living crap out of it and then tell them after that it was vegetarian 😉

Veggie Chili Ingredients

Veggie Chili Ingredients

Ingredients

  • 1 TBS Olive Oil
  • 1 Large White Onion, diced
  • 1 Small Zucchini, chopped
  • 2 Carrots, chopped
  • 1 Red Pepper, chopped
  • 1/2 Jalapeno, diced and seeds removed
  • 6 Cloves Garlic, diced
  • 1 Bag of Quorn Grounds
  • 1 28oz Can Muir Glen Fire Roasted Crushed Tomatoes
  • 1 28oz Can Muir Glen Crusted Tomatoes with Basil
  • 1 Can Kidney Beans, drained
  • 1 Can Pinto Beans, drained
  • 2-4 Cups Veggie Broth…start with 2 cups and add more for a thinner chili
  • 1tsp Salt
  • 1tsp Pepper
  • 1tsp Onion Powder
  • 1.5 tsp Granulated Garlic
  • 1 Can Tomato Paste
  • 1/4 Dried Ghost Chili, minced *Secret Ingredient Alert* Ghost Chilies can pack a punch!  If you can’t find dried ghost chilies or if you want to go lighter on the spice just substitute 1/2 tsp Chili Powder.

Directions

  1. Chop all of the veggies.
  2. Heat the olive oil in a large pot and add the onion and saute until soft.
  3. Once the onion is soft, add the garlic and all of the other veggies and saute for approx. 2 mins
  4. When the veggies start to get tender, add the Quorn Grounds, 2 cans of crushed tomatoes, kidney beans, pinto beans, 2 cups of veggie broth (add more broth if you like it soupier), all of the spices and tomato paste.
  5. Bring all of this to a boil and simmer it covered on low for 1 hour.
  6. Once the chili is done simmering remove it from the heat and it let cool a bit.  When the chili is cool enough to taste, taste it and then feel free to add more broth and adjust your seasoning.  I usually add more salt and chili powder at this point.
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Cooling Veggie Chili

If I am just eating this as is, I like to top my chili with green onion, freshly grated cheese and cilantro.  If I am making veggie dogs, I use the Field Roast Frankfurters
because they are the tastiest.

Freeze the rest or share with your friends. Enjoy!

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