I'm blessed this Thanksgiving holiday to have my family visiting from Kansas. Although they love their meat... they are always willing to try out new things and eat vegetarian once in a while.
My sister requested my vegetarian chili... this is the first recipe that I created and called my own. In fact, it is one of my most requested recipes is my vegetarian chili. I concocted this recipe by trial and error and combining several elements of different recipes I came across.
Hearty Harvest Chili
Olive oil for pan
2 large onions, diced
6 cloves garlic, minced
1 TBS tomato paste
1 TBS vegan Worcestershire sauce
1 TBS BBQ sauce
1 TBS chili powder
1 1/2 tsp brown sugar
1 1/2 tsp soy sauce
1 tsp celery salt
1/2 tsp cumin
1/2 tsp black pepper
1/2 tsp white pepper
1/2 tsp cayenne pepper
1/2 tsp season salt
1/2 tsp onion powder
1/2 tsp garlic powder
8 oz mushrooms, stemmed and quartered (sometimes I use 16 oz)
2 green peppers, chopped
2 stalks celery, diced
1 small zucchini, chopped
2 jalapeno peppers, minced
28 oz whole pealed tomatoes, torn apart with juice
3 cans beans (your choice)
1 bag meatless crumbles (or 14oz block of firm tofu, frozen, thawed, pressed and crumbled)
hot and spicy v-8
Heat oil, add garlic and onions. Saute for 10 minutes.
Meanwhile, in a small bowl mix together the next 14 ingredients.
Add the mushrooms and seasoning mix and saute until the mushrooms release their liquid and soak most of it back up. (if using tofu, add it with the mushrooms).
Add the peppers, celery and zucchini and saute for another 5 minutes.
Add remaining ingredients and cook ~30-60 minutes. Adjust liquid content with v-8.
Taste and adjust seasoning.
Serve with Frito's and shredded cheese.
I'm linking up today with Running on Happy, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday; and Rock My Vegan Socks & VNutrition for Healthy Vegan Fridays!