Gluten Free · Vegetarian

Vegetarian Chili

vegetarian_chili

Welcome to The Soup Place Blog. For my first recipe, I want to start with a vegetarian chili. Between Thanksgiving and Christmas, it’s a nice break from a holiday diet. What I like about this chili is that it has a nice meaty feel. Mushrooms and potatoes are a great addition to it. It’s filling, and as my wife says, she doesn’t care if we ever put meat in our chili again. It’s a great option for anyone who loves chili, but wants some variety.

vegeretian_chili_prep veggie_chili_1

If you’re missing something, don’t stress out about it. Experiment. If you’re just starting out, get all your vegetables ready before doing anything else. Otherwise start by adding oil to your pot, and cut the vegetables while its warming up. Peel the onion and potato, remove seeds from the peppers, slice the mushrooms, cut the sweet potato into cubes, and dice everything else.

veggie_chili_2Saute your onions and peppers first, cook them until softened while stirring occasionally. Add a generous amount of cumin, and a pinch of chili powder, salt, pepper, and garlic. Once the vegetables are softened, add mushrooms and sweet potatoes. Add tomatoes and tomato juice. Stir again. Let those cook until they are tender too before adding anything else.

veggie_chili_3

Add black beans and garbanzo beans. Then add Worcestershire sauce, beef bouillon enough to barely cover the vegetables. Add the smoky paprika. Stir. Let everything simmer for 15 minutes, and make sure to stir once in a while.

Taste the chili to make sure it’s good and ready, and enjoy! I like to add cheese and chips as garnish for this chili, but it’s completely optional.


Vegetable chili
Serves 2-4
Time: 40 min

Ingredients
1 small onion diced
1 green bell pepper diced
1 jalapeno pepper diced
2-3 baby bell peppers
1 medium sweet potato peeled and cubed
6 medium cremini mushrooms sliced
1 can diced tomatoes 15 oz
1 can black beans 15 oz
1 can garbanzo beans 15 oz
2 tablespoons cumin
1 tablespoon chili powder
1 can tomato juice 8 oz
Salt & pepper to taste
1 tablespoon smoked paprika
1 tablespoon granulated garlic
1 tablespoon vegetable oil
1 tablespoon Worcestershire
2 cups of beef bouillon


 

 

 

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