Recipe by MC Baker
Over the years I have taken my dad's meaty version and modifying it to my taste and making it vegetarian. Friends and guests are always a big fan. I have even managed to convert some of my staunch meat eating pals on this tasty chili. Vegemite can be found on-line, in some import stores (like Cost Plus World Market) or anywhere in Australia! It makes a great soup base and is an excellent source of B vitamins. Dried lemon peel is common in Persion grocery stores and can be substituted with other mild sour things such as citric acid or lemon zest. This would be a great camping chilli and is even better the next day. It freezes well, so making extra is a great idea.
- 1 white onion, finely chopped
- 4 garlic cloves, minced
- 1 -2 anaheim chili, diced (and or or other medium or mild chilies)
- 1 chipotle chile, chopped (optional)
- 1⁄4 cup smoked sun-dried tomato, chopped (optional)
- 1 green bell pepper, diced (green capsicum)
- 1 jalapenos, diced or 1⁄2 habanero pepper
- 4 tablespoons chili powder
- 1 tablespoon ground dried lemon peel (optional)
- 1 teaspoon cumin
- 1 tablespoon vegemite
- 1 vegetable bouillon cube (or 1 tablespoon Better than Bouillon vegetable stock concentrate)
- 1 tablespoon light soy sauce
- 1 teaspoon salt (or to taste)
- 1 teaspoon fresh ground pepper (or to taste)
- 2 cups vegetable stock
- 2 (8 ounce) blocks extra firm tofu or 1 (16 ounce) package vegetarian ground beef
- 1 (15 ounce) can diced tomatoes
- 1 (19 ounce) can pinto beans
- 1 (19 ounce) can kidney beans
- 1⁄2 cup chopped cilantro
- 2 finely chopped green onions
- 1 avocado
- 2 tablespoons olive oil
- 2 limes
- 5 cups cooked rice or 5 cups cornbread, for serving
Directions See How It's Made
- Saute onion, garlic and peppers in olive oil for about 4 minutes until onions are translucent. Underestimate the number of chilies you add for heat. You can add more later if it's not hot enough for you.
- Add chili powder, chipotle and sun dried tomatoes if using, dried lemon, cumin and tofu or meat subustitue and heat in oil (add additional if tofu or soy meat sticks to pan). Cook until tofu is slightly browned, about 5 minutes.
- Add remaining seasonings, Vegemite, vegetable bouillon, salt and pepper to taste and a little vegetable stock to dissolve stock base.
- Once seasonings are dissolved add whole can of tomatoes, including juice, pinto beans rinsed and kidney beans rinsed and 2 cups of vegetable stock.
- Bring chili to a boil adding extra liquid or broth if desired and make sure there's no stickage at the bottom of the pan. Taste and adjust seasonings to your preference.
- Return to medium low heat and cook for half an hour to an hour to allow flavors to meld and chili to thicken.
- Serve with diced avocado, cilantro, green onions.
- I usually serve mine with rice, cast-iron pan cornbread and sour cream. Serving number assumes it's eaten with rice. The rice and sour cream help cut the spice for those that don't like as much heat. Removing seeds and membranes can lessen heat if desired. If you like heat, try an extra chili, but watch out as it's easy to go overboard.