Vegetarian Chili

Name: Vegetarian Chili
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4-6 serving(s)
Ingredients: 8 ounces ground round, Vegetarian Mexican style; 2 tablespoons olive oil; 1 onion, chopped; 2 garlic cloves, minced; 6 ounces carrots, diced; 1 red bell pepper, diced; 1 green pepper, diced; 1 jalapeno, seeded and chopped fine; 6 ounces zucchini, halved lengthwise and sliced; 1 cup cremini mushroom, quartered; 1/2 cup celery; 1 tablespoon dried chipotle powder; 1 teaspoon ground coriander; 1 teaspoon red pepper flakes; 1/2 teaspoon black pepper; 3 tablespoons tomato puree; 1/4 cup dry red wine; 1 cup beef broth, vegetarian style; 14 ounces diced tomatoes, canned spicy red pepper mix; 8 ounces canned black beans, rinsed; 2 tablespoons fresh parsley, chopped; 1 cup monterey jack pepper cheese, shredded (optional)

Submitted by Debi9400

"Even your meatarian friends will enjoy this chili. Easy to prepare with a nice flavour and texture. Serve with a crusty grainery bread. Tip - if you can't find Mexican ground "round" use any brand of vegie ground "beef" and just mix in garlic, cumin, cayenne and chili powder to taste at beginning to let the flavours meld. (at least 1/2 tsp of each)"

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Ready In:: 1hr 15mins
Ingredients:: 22
Serves:: 4-6

ingredients

8 ounces ground round, Vegetarian Mexican style
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
6 ounces carrots, diced
1 red bell pepper, diced
1 green pepper, diced
1 jalapeno, seeded and chopped fine
6 ounces zucchini, halved lengthwise and sliced
1 cup cremini mushroom, quartered
¹⁄₂ cup celery
1 tablespoon dried chipotle powder
1 teaspoon ground coriander
1 teaspoon red pepper flakes
¹⁄₂ teaspoon black pepper
3 tablespoons tomato puree
¹⁄₄ cup dry red wine
1 cup beef broth, vegetarian style
14 ounces diced tomatoes, canned spicy red pepper mix
8 ounces canned black beans, rinsed
2 tablespoons fresh parsley, chopped
1 cup monterey jack pepper cheese, shredded (optional)

directions

In a large pot, heat olive oil and add garlic & onions. Saute one minute and then add carrots, peppers, zucchini, mushrooms, celery, jalapeno, chili powder, coriander, black pepper and red pepper flakes. Stir well.
Saute, stirring occassionally, then add tomato puree, wine, "beef" stock and chopped tomatoes. Bring to a boil.
Cover, reduce heat and simmer for 30 to 40 minutes.
Remove lid and add beans, Mexican ground "round" and parsley. Simmer, uncovered for a further 10 minutes until heated through.
Serve hot, topped with shredded cheese.