all-american vegetarian chili

by Cait on October 31, 2012

So this whole southern thing is taking some definite getting used to for me.  Born and raised in the northeast, I’ve come to love and expect snow in October…but 70 degree weather?  Unheard of.

I’ve been dying to make a big pot of chili but it just hadn’t been cold enough out to justify.

However, with hurricane Sandy blowing through, we’ve been given a dose of crisp weather.  And while most of my southern-raised classmates are bemoaning the cooler change, I’m happily embracing it!

My first move was to head to kitchen and finally throw together that big pot of chili I’d been hankering for…

Chili

Bursting with veggie meat crumbles, kidney beans and chopped veggies, this dish is not only vegetarian, but it’s filling and delicious too!

And for all you people out there with meat-loving spouses, I’ll have you know that my boyfriend happily gobbled it up without even a question as to whether or not it was real ground beef.

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Made 1000x better when served with Fritos scoops…obviously.

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All-American Vegetarian Chili (based off this recipe)

Ingredients:

  • 2 Trader Joe’s Italian Sausageless Sausages, crumbled
  • 1 chopped onion
  • 2 chopped green bell peppers
  • 8 garlic cloves, minced
  • 12 oz. vegetarian meat crumbles (I used Boca Ground Crumbles)
  • 1 jalapeño pepper, chopped
  • 2 tablespoons chili powder
  • 2 tablespoons brown sugar
  • 1 tablespoon ground cumin
  • 3 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 2 bay leaves
  • 1 1/4 cups Merlot or other fruity red wine
  • 2 (28-ounce) cans no-salt added whole tomatoes, undrained and coarsely chopped
  • 2 (15-ounce) cans low sodium kidney beans, drained
  • 1/2 cup shredded reduced-fat mexican blend cheese
  • 1/2 cup non-fat plain Greek yogurt

Directions:

  1. Heat a large Dutch oven over medium-high heat.
  2. Add sausage, onion, and the next 4 ingredients (onion through jalapeño) to pan; cook 5 minutes or until sausage and veggie crumbles are warmed through.
  3. Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
  4. Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese and a dollop of plain Greek yogurt.
  5. Serve with cornbread or Fritos!

Cooking Light’s Note: Like most chilis, this version tastes even better the next day.

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{ 29 comments… read them below or add one }

Lindsay @ The Lean Green Bean October 31, 2012

obviously frito scoops are totally necessary!

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Cait October 31, 2012

Haha – TOTALLY necessary :)

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Lindsay @ The Lean Green Bean October 31, 2012

whoops! hit submit too soon. anyways, this looks delightful. chili is THE BEST for fall and so easy to make a satisfying vegetarian version. yours looks great!

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Cait October 31, 2012

I completely agree. I how easy it is to pull together…and it makes the BEST leftovers to eat throughout the week!

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Katie @ Talk Less, Say More October 31, 2012

YUM! Looks delicious to me! I’m loving the cooler weather and being reminded just how much better I do in locations with temperature changes vs SoCal… ;)

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Cait October 31, 2012

I agree…you can’t take the cold-weather liking out of the cold-weather gal! ;)

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Laura @ Sprint 2 the Table October 31, 2012

Cumin and wine? Pass me a BIG bowl of that!

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Cait October 31, 2012

Hahaha – will do!

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Lauren October 31, 2012

I love chili but I don’t think I’ve ever used meatless meat in mine before. Definitely worth giving it a try though! Looks outstanding!

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Cait October 31, 2012

It totally is – you don’t even notice a difference!

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Katie October 31, 2012

Glad you’re getting some fall weather! I’ve been trying ALL WEEK to send ours down to ya. :-) This chili looks PERFECT!

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Cait October 31, 2012

Yay! Thank you friend, I knew I could count on you :) And yeah! The whole time I was making this all I could think was “Even MEEKER would like this!!”

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Kaitlin @4loveofcarrots October 31, 2012

yum I need to make this, now that we have power I can! Glad you got some fall temps :)

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Cait October 31, 2012

Yay for power!! This is definitely a good way to use it! :)

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Life's a Bowl October 31, 2012

Yum! I doubt my hubby would notice the non-meat crumbles, a great way to combine his love for meat and my love for beans! I was just skimming through Cooking Light’s ultimate chili recipes :P

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Cait October 31, 2012

Definitely give it a try and let me know if he notices! :)

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Tiff @ Love Sweat and Beers October 31, 2012

Great timing – chili is a Halloween tradition at my house.

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Cait October 31, 2012

Woohoo! Enjoy!

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MigraineMe October 31, 2012

70 degree weather is totally chili cooking weather to me! It’s all about the activity – if there’s football or trick-or-treating, then chili seems only appropriate! :)

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Cait October 31, 2012

I completely agree!

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Sarena (The Non-Dairy Queen) October 31, 2012

We did vegetarian chili and fritos too this Sunday! Perfect for the cooler temps!

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Cait October 31, 2012

Woohoo! I love that! :)

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joelle (on a pink typewriter) November 1, 2012

This looks so yummy!

So, I’m a little behind on my blog reading — where are you living now for school?

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Cait November 1, 2012

Thanks! I got to school in Rock Hill, S.C. :)

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Shannon ~ My Place In The Race November 2, 2012
Ttrockwood November 4, 2012

This sounds awesome! My last chili i used trader joes tempeh crumbled up which was awesome- i’ll have to this version with the italian sausages!

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Cait November 5, 2012

It’s REALLY good! I like the idea of using tempeh too!

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Rachel November 5, 2012

I’ll have to try this out next chili night!! I usually just saute up some peppers haha I’m a boring vegetarian :p

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Cait November 5, 2012

Hahah – nothing wrong with that!

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