Ingredients
The following ingredients have 9 Servings
- 2 tablespoon(s) olive oil
- 1 medium carrot, chopped
- 2 - stalks of celery chopped
- 1 medium green pepper, seeded and chopped
- 1 medium red bell pepper, seeded and chopped
- 3 clove(s) garlic, minced
- 1 - jalapeno, seeded and minced
- 2 teaspoon(s) cumin
- 1 tablespoon(s) oregano, dried
- 1 tablespoon(s) chili powder
- 1 cup(s) tomato puree
- 1 can(s) 28 oz can chopped tomatoes
- 2 quart(s) no chicken stock (you can use vegetable stock if you can't find no chicken stock)
- 1 can(s) red kidney beans (rinsed)
- 1 can(s) black beans (rinsed)
- 1 package(s) vegetarian meat crumbles (i prefer quorn)
- 1 can(s) cannellini beans (rined)
- 2 - limes, juiced
- 1/2 cup(s) tamari or soy sauce
- 1 bunch(es) fresh cilantro minced
- - additional chili powder, salt and pepper to taste
Instruction
- Heat the olive oil in a large soup pot or dutch oven over medium heat, and saute the onion, carrots, celery, pepper, garlic, jalapeno, oregano, cumin, and chili powder for about 5 minutes to combine well.
- Add the tomato puree, tomatoes, stock, and beans. Bring to a boil and then reduce to a simmer. Simmer uncovered for 50 minutes until vegetables are soft but still retain some firmness. Add additional stock or tomato juice to adjust the consistency if needed.
- In a separate frying pan brown the vegetarian meat crumbles with salt and pepper.
- To finish the chili add the vegetarian crumbles, tamari, lime juice and cilantro. Adjust the seasonings as needed. I find that I add a little extra chili powder and salt and pepper. Serve with plain yoghurt or sour cream, grated cheddar, and minced scallions.
