Veggie Chili Day, again
I made a few of minor changes on my usual recipe based on what I had in hand. The result was as great as what I have made before. This simmering tasty vegetarian chili with rich good protein from beans and soy crumble was a guilt-free comfy meal...until J loaded a mountain of cheese on the chili. Well, the cheese was low-fat. Perhaps it was still very close to guilt-free. With cheese, still very comfy for sure!
Veggie Chili - updated
SERVES 4
2 tbs peanut oil
1/2 yellow onion, finely chopped
1 red bell pepper, finely chopped
[A]
2 tbs chili powder (I used 1 tbs of Penzey's Chili 3000 and 1 tbs of their Chili 9000)
1 tsp cumin powder
1/2 tsp ancho chili powder
1 large garlic clove, mined
1/2 tbs tomato paste
[B]
1 can (15 oz) red kidney beans, rinsed and drained
1/2 can (28 oz) crushed tomato (I crushed 1 can (14.5 oz) diced tomato by a hand-held blender)
3 cup water (replace all or a part of water with low-sodium chicken stock for a non-vegetarian version)
2 tbs low sodium soy sauce
1/4 cup dried Shiitake, ground
1/4 cup toasted walnuts, ground
1 tsp dried oregano
1 box soy protein crumble
For garnish (option)
Mexican cheese mix
Fresh lime wedge
1. Over medium heat, heat oil in a Dutch oven and cook onion and red bell pepper for 5-8 min, until soften.
2. Add [A] and stir for 1 minute
3. Add [B], increase heat to high, bring to boil, reduce to low, cover and simmer at least for 30 minutes
4. Meanwhile cook soy protein crumble in a sauté pan according to the product's instruction and add to the Dutch oven
5. After cooked more than 30 minutes, if the chili is too soupy, cook over medium heat, without cover, until thicken
6. Serve hot with the garnish if used
