Prep 10 mins
Cook 30 mins
Mark loves this chili, it is wonderful :) http://food.cookinglight.com/cooking/display/recipefinder.dyn?action=displayRecipe&recipe_id=428085 It is the above recipe made vegetarian.
- 198.44 g can chipotle chiles in adobo
- cooking spray
- 591.47 ml chopped onions, divided
- 354.88 ml chopped green bell peppers
- 354.88 ml chopped red bell peppers
- 5 clove garlic, minced
- 177.44-236.59 ml frieda soy chorizo, removed from casing (soy based spanish sausage, by the tofu in the produce section)
- 22.18 ml chili powder
- 14.79 ml ground cumin
- 7.39 ml dried oregano
- 14.79 ml fresh lime juice
- 0.59 ml ground cinnamon
- 3 (1275.72 g) can black beans, drained
- 3 (1190.67 g) can whole canned tomatoes, undrained and chopped
- 240.97 g can no-salt-added corn, drained or 240.97 g can frozen corn
- 42.52 g semisweet chocolate, chopped
- 3.69 ml salt
- 2.46 ml black pepper
- 177.44 ml nonfat sour cream
- baked corn tortilla chips (optional)
- Remove 2 chiles from can; finely chop, reserving remaining chiles and sauce for another use.
- Heat a large Dutch oven coated with cooking spray over medium-high heat.
- Add chiles, 1 3/4 cups onion, bell peppers, garlic, and soyrizo; sauté 5 minutes or until tender.
- Add chili powder and next 7 ingredients (chili powder through corn), stirring to combine.
- Bring to a boil.
- Reduce heat, and simmer, covered, 30 minutes, stirring occasionally.
- Remove from heat; stir in chocolate, salt, and black pepper.
- Ladle 1 cup chili into each of 12 bowls.
- Top each serving with 1 tablespoon sour cream and 1 tablespoon onion.
- Serve with tortilla chips.
Made this twice already! We put everything, except the bell peppers, in our crock pot and set it on low for 6 - 8 hours. After half way, or when there's 2 hrs left to cook, we add the bell peppers. We also only made half of what this recipe called for. Overall, we love it! Don't miss meat at all :-)
This was really, really good. I kinda-sorta halved the recipe since it was just the 2 of us, but it wasn't a clean halving so I used full cans of beans and tomatoes and a whole package of soyrizo. A really flavorful and filling vegan chili. The spices in the soyrizo are really excellent in chili. I had time to cook mine so I simmered it on low for a few hours. Will definitely make again!
I'm with the other reviewers! This chili is awesome! We're new vegetarians, although it wasn't hard to switch because we really didn't eat a lot of meat, but chili was something I really enjoyed making and eating. This was excellant and I will def make it again. I can't serve it to my kids, though.. too spicy. My hubby and I loved it and the kick :)