Recipes

Meatless chili

Quantity
8-10 servings

Ingredients

  • A splash olive oil
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoon dried oregano
  • 1 teaspoon ground coriander
  • 1 carrot, grated
  • 2 red bell peppers, chopped
  • 1 (15 ounce) can tomato sauce
  • 1 (28 ounce) can diced tomatoes
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can pinto beans
  • 1 (15 ounce) can kidney beans
  • 1 tablespoon maple syrup or brown sugar
  • 2-3 tablespoons chopped chipotle chili in adobo
  • 2 tablespoons soy sauce or Bragg Liquid Aminos
  • 1 tablespoon red miso
  • 1/2 cup frozen corn
  • 1 lb coarsely chopped cremini mushrooms or vegan ground beef
  • 3/4 cups bulgur wheat

Steps

  • Heat a couple tablespoons of olive oil in a large pot, and sauté onions until softened.
  • Add garlic and cook for another couple minutes.
  • Stir in the spices and allow to toast until fragrant.
  • Add the grated carrot and bell pepper and cook until softened.
  • Add the remaining ingredients except the mushrooms, and stir to blend.
  • Salt to taste and leave to simmer, uncovered for an hour, stirring occasionally. Add bean water as needed to thin.
  • In a skillet, cook the mushrooms until the browned.
  • Add the mushrooms and bulgur wheat and continue to simmer.
  • Serve topped with cheese, sour cream, corn chips, or whatever makes you happy. Leftovers freeze well.