Vegetarian Chili Recipe

Warning: this is a labor of love if you choose to not go the can route, but it is completely worth it! It also makes a LOT of chili. Enough to fill two crock pots or a medium stock pot. Great for a crowd, but it also freezes well.

5 1/4 cups (~50 oz.) Vegetarian Refried Beans Recipe
7 cups (62 oz.) Dark Red Kidney Beans (no liquid)
3 1/2 cups (31 oz.) Black Beans (no liquid)
5 1/2 cups (90 oz.) Fire Roasted Diced Tomatoes
5 cups (44 oz.) Fresh Sweet Corn
3 cups (26 oz.) Garbanzo Beans
2 cups (30 oz.) Diced Green Chilis
3 Chipotle Peppers in (~2 oz.) Adobo Sauce
4 Stalks of Celery
2 Large Yellow Onions
2 Green Bell Peppers
8 Cloves of Fresh Garlic
1 lb. Vegan “Meat” Crumbles Recipe Recipe
Salt
Fresh Ground Black Pepper
Cumin
Cayenne
Onion Powder
Chipotle Powder

Large dice celery and onions, add to a hot pan with butter/vegan butter and avocado oil over high heat. You want the celery and onions to be on the crispier side because you will be getting the flavor from the browning! Crush the cloves of garlic, add to the onions and celery. Turn off the heat, allow the garlic to get warm with the celery and onions. Set aside.

If you are buying your beans and corn in cans make sure to drain them and set aside. Large dice the green bells. Mix all the seasonings together in a bowl, the amounts are up to you based on your heat and spice preference. To the pot add all the beans, tomatoes, corn, celery, onions, garlic, meat crumbles, peppers, adobo sauce, refried beans, and seasonings.

Crock Pot: If you are making in a crock pot cook everything together on high for 6 hours, turn off or keep on low overnight, and put back on high 2 hours before you are going to serve.

Stove Top: If you are cooking in a large pot or medium stock pot make sure you are stirring every few minutes until the chili is starting to bubble, then lower the temperature to medium for 6-8 hours. Reheat 2 hours before serving.

 

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