My recipe for the best Vegetarian Chili this side of.........Zzyzyx?
OK, don't even ask me why I chose Zzyzyx, which actually is a city here in the So Calif area. I like it because it is the LAST city alphabetically in the whole United States (random!! hello?!)
Anyway, a friend of mine had a birthday party with all Mexican food. I asked if there was something I could bring knowing that not always does a party have food for vegetarians.
So I volunteerd to make some Vegetarian Chili. I knew people would like it, but I had no idea it would be such an overwhelming hit!! People were asking where it came from and what was in it.
So I thought I would share it with my ActiveRain peeps:
2 cans pinto beans
1 can black beans
1 small can diced green chiles
1 tablespoon finely chopped garlic
3/4 cup finely chopped onions
1/4 cup finely chopped celery
1/4 cup very finely chopped carrots
1 tablespoon dried cilantro flakes
1 teaspoon ground cumin powder
1 or 2 tablespoons dried chili powder (bright red, not dark) depending on your spice level
1 small 4 oz can tomato sauce
1/2 cup V8 juice
1/2 can petite diced tomatoes (if you can find diced fire-roasted, even better)
1 package St Yves meatless ground soy
1/2 cup olive oil
Use a 2.5 liter saucepan or larger. Saute the onions, garlic, celery, and carrots in the olive oil for about 3 minutes.
Add the chili powder and cumin powder, green chiles and saute for another minute, stirring often.
Add the pinto beans, black beans, and meatless ground. Saute for another minute.
Add the tomato sauce, V8 juice, diced tomatoes, and dried cilantro and simmer on low for about 10-12 minutes.
How and when you add in the ingredients is important, so don't just DUMP everything in at the same time! (I know, who died and made me the Chili Nazi)
Makes about 10-12 small bowls of chili. Serve it with some fresh corn tortillas, or multigrain bread. This is a VERY healthy dish with tons of protein!
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