Steve's Vegetarian Chili
Ready In: 2 hrs 30 mins
Serves: 6-10
Ingredients
- 1 lb dried pinto bean
- 6 cups water
- 6 roma tomatoes
- 6 -8 garlic cloves
- 1 large white onion
- 1 -3 fresh jalapeno pepper
- 1 medium bell pepper
- 1 tablespoon Mexican oregano
- 1 1⁄2 tablespoons olive oil
- 2 teaspoons salt
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground red pepper
- 2 teaspoons bottled hot sauce
- 3 -6 corn tortillas, crumbled
- 1 lb textured vegetable protein
Directions
- Soak the pinto beans overnight in plenty of water.
- Peel and dice the tomatoes.
- Peel and mince the garlic.
- Peel and chop the onion.
- Seed and mince jalapeño peppers. The amount will depend on your desired heat and the heat of the jalapeños. Wear gloves while handling the peppers.
- Seed and dice the bell pepper into 1/2 inch squares.
- In a large stew pot, saute the onions, garlic, jalapeños, bell peppers, and oregano in olive oil just until the onions are soft.
- Add tomatoes, 1 tsp salt, water, and pinto beans to the pot. Bring to a boil.
- Add chili powder, cumin, red pepper, hot sauce, and reduce heat to simmer.
- Simmer, stirring frequently, until the pinto beans are tender and the tomatoes are completely cooked, 60 - 90 minutes.
- Finely crumble one corn tortilla into the chili and simmer for 3-5 minutes, stirring frequently. Repeat until the desired consistency is reached. This chili is meant to be thick.
- Add the rest of the salt to taste and stir.
- Add the Crumblers and stir to heat through.
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