Author Notes: My beau’s mom, Patsy, makes some kick-ass vegetarian chili. It’s warm, comforting and good for you. “Two-step” here refers to the ease of putting this protein-fiber-packed main together or just it’s Southwestern Country style. The best part is you can really take it in any direction you want. In this version, I opted for Texas-style veggie burgers and added two fiery chipotle peppers with adobo sauce, dried oregano and ground cumin. Patsy called for three cans of beans so I went for the trifecta – black, pinto and red kidney. Add grated cheese, more hot peppers, chopped cilantro, diced green onions, crumbled tortilla chips, a dollop of sour cream – garnish possibilities are endless. —Vegetarianized.com
Serves: 8
Ingredients
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1
tablespoon olive oil
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1
large onion, chopped
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2
large bell peppers, chopped
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1
cup frozen or canned corn
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2
chipotle peppers, minced
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2
teaspoons adobo sauce (what the chipotles are packed in)
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2
tablespoons chili powder
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1/2
tablespoon dried oregano
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1/2
tablespoon ground cumin
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1
teaspoon dry mustard
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8
veggie burgers, chopped
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45
ounces canned beans, drained (that’s 3 cans)
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56
ounces canned tomatoes, diced with juice (that’s 2 large cans)
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1/3
cup ketchup
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1
lemon, juiced
Directions
- In a large pot, heat EVOO over medium heat. Add all the veggies and dry ingredients (onion through veggie burgers). Saute 15 minutes until onions are softened.
- Add beans, tomatoes, ketchup and lemon juice. At this point you may need to add some water to get a more juicy consistency – I added half a tomato can of water. Reduce heat to low and simmer, partially covered, for one hour (or more if you have the time). Serve hot. This chili will improve with age.