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Vegetarian Chili

November 30, 2013

I made this on one of the early fall nights this year. It’s a perfect option for a Meatless Monday main course. I cooked it on the stove top, but it could easily go in a slow cooker.

20131015 Veggie Chili

You will need:

  • 1 T olive oil
  • 1 small onion, chopped
  • 2 bay leaves
  • 1 t ground cumin
  • 2 T oregano
  • 1/2 t celery salt
  • 1 green pepper, seeded and chopped
  • 1 jalapeno, seeded and chopped
  • 3 cloves garlic, minced
  • 1 small zucchini, chopped
  • 1 can (4 oz) chopped green chili peppers, drained
  • 1 package (12 oz) veggie crumbles (burger substitute)
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14.5 oz) stewed tomatoes with garlic, celery and green pepper
  • 1/8 c chili powder
  • 1 t ground cinnamon
  • 1 t cayenne pepper
  • 1 t pepper
  • 1 beef bouillon cube (optional)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) red kidney beans, drained and rinse
  • 1 bottle of lager
  • 1 can (12 oz) whole kernel corn

Then you will…

  1. In a large pot, heat the olive oil over medium. Add the onion, bay leaves, cumin, oregano and celery salt.
  2. Saute until the onion is tender.
  3. Stir in the green pepper, jalapeno pepper, garlic, zucchini and green chili peppers. Allow to heat through.
  4. Add the veggie crumbles and tomatoes (with their juices), breaking up any large bits of tomato.
  5. Mix in the chili powder, cinnamon, cayenne pepper and black pepper. Add the bouillon cube if using.
  6. Stir in the black beans, kidney beans and bottle of beer.
  7. Bring to a boil and then reduce heat to a low simmer. Allow to cook on low for about 45 minutes, or until reduced to the desired consistency.
  8. Taste test and season with salt and pepper as needed.
  9. Mix in the corn about 5 minutes before serving, and allow to heat through.
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