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
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
- Chop all of the veggies.
- Heat the olive oil in a large pot and add the onion and saute until soft.
- Once the onion is soft, add the garlic and all of the other veggies and saute for approx. 2 mins
- 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.
- Bring all of this to a boil and simmer it covered on low for 1 hour.
- 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.
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!
