Veggie Chili - updated
I merged my Veggie Chili with Soy Protein Crumbles with Cook's Illustrated's Best Vegetarian Chili recipe from its November & December issue. To transform vegetarian chile meaty and rich chile without meat, the "Best" recipe has three surprising add-ins: bulgur, toasted walnuts, dried Shiitake mushrooms. Very interesting. Since I was going to use soy protein crumbles, I skipped bulgur but adapted walnuts and Shiitake. Soy sauce was another unusual ingredient. I seasoned my chile with 1 tablespoon cumin, 2 tablespoons "Chili 3000" from Penzey's, and 2 teaspoons Ancho chile powder. J thought this was the most meaty veggie chile. I am very happy that the usual and unusual ingredients were orchestrated very well!
Veggie Chili - updated
SERVES 4
1 tbs cumin
1/4 cup peanut oil
2 tbs chili powder (Chile 3000)
2 tsp Ancho chile powder
1 small red chile pepper, seeded, minced
2 small yellow onions, finely chopped
1/3 yellow pepper, finely chopped
1 celery heart, finely chopped
1 large garlic clove, minced
1 (28oz) can crushed tomato
1 can red kidney beans, rinsed, drained
2 tsp dried oregano
1/4 cup dried Shiitake mushrooms, ground
1/4 cup toasted walnuts, ground
2 tbs low-sodium soy sauce
2 cup water
1 box soy protein crumble
For garnish:
Mexican cheese mix
Fresh lime wedge
minced shallots
1. Over medium-low heat, stir cumin in Dutch oven for 1 min. Add peanut oil, chili powder, Ancho, red chile pepper, onion, yellow pepper, celery, garlic, and saute for 10 min, or until soften.
2. Add tomato, beans, oregano, Shiitake, walnuts, soy sauce, water. Bring to boil over medium-high heat, then, reduce heat to low, simmer for 30 min.
3. Meanwhile, in a pan, cook soy protein crumble with little oil according to the product's instruction. When cooked, mix into Dutch oven, and keep simmering.
4. Serve with shredded Mexican cheese mix, fresh lime and minced shallot.
