Prep 20 mins
Cook 2 hrs
I found the base for this recipe in a cookbook for Diabetics ("Month of Meals"); I modified it a tiny bit, but it’s mostly the same. I really like meat sauce, but my roommate is vegetarian – we’ve found that the Yves brand fake-meat crumbles are perfect in this recipe & it makes us both happy. Plus, it’s a lot healthier! If you’re really sensitive to spicy foods like me, this recipe has a great chili flavor without using a lot of chili powder; I typically use about 1 tablespoon. Of course, add as much or as little as you want. By the way, this dish (like many chilis) gets even better the next day - it does wonderfully to refrigerate or freeze it.
- 1 tablespoon canola oil
- 4 cups chopped onions
- 1 teaspoon celery seed
- 3 minced garlic cloves
- 1 (12 ounce) package veggie crumbles (Yves brand)
- 8 cups no-salt-added diced tomatoes (canned, fresh, or frozen)
- 3 (15 1/2 ounce) cans pinto beans in chili sauce, paritally drained
- 1⁄4 cup no-added-salt tomato paste
- chili powder
- fresh ground pepper
- Place the oil in a large pot and heat until hot. Add onion, celery seed, and garlic and sauté until onion is transparent.
- Add vegetarian meat; sauté until warmed through.
- Add rest of ingredients (along with about 2 cups water) and bring to a boil.
- Reduce to medium heat and cook partially covered for about 2 hours, stirring and adding water occasionally. (I typically add about 2-4 more cups of water).
- Serving suggestion: top with a little bit of shredded cheese and/or sour cream.