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Vegetarian Chili
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Boca Meatless Ground Crumbles or equivalent
extra light tasting olive oil
onion
diced green pepper
boiling water
canned crushed tomatoes or tomato juice
chili powder
cold water
teaspoon salt
teaspoons sugar
garlic powder
canned dark red kidney beans
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1 12 oz. package of Boca Meatless Ground Crumbles or equivalent
2 tablespoons extra light tasting olive oil
1/4 cup extra light tasting olive oil
1 cup diced onion
1/4 cup diced green pepper
1 cup boiling water
2 cups canned crushed tomatoes or tomato juice
3 tablespoons chili powder
1/4 cup cold water
1/2 teaspoon salt
2 teaspoons sugar
1 1/2 teaspoons garlic powder
1 40 1/2 oz. can dark red kidney beans, undrained
Sauté meatless ground crumbles in two tablespoons olive oil until they begin to brown. Remove from heat.
Meanwhile, mix chili powder with cold water until smooth. Sauté onion and green pepper in ¼ cup olive oil until tender. Add crumbles, boiling water, tomatoes, chili powder mixed with water, salt, sugar, and garlic powder. Simmer covered ½ hour. Add kidney beans and mix well. Continue simmering covered another 15 minutes. Can be served immediately or refrigerated and reheated.
This makes a thick and hearty chili. Add more water if you prefer a thinner chili.
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Preparation Time: 1 hour |
Serves: 8 |
| Recipe Origin: United States |
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Submitted by: |
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Carol Sandt
Pennsylvania
United States |
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| This recipe has been viewed 2264 times. |
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