Cloudy and rainy forecast will let you think about a warm comfy bowl of soup. Break the routine soup idea with this chili. Nothing beats a hearty bowl of spicy chili for fall dinner. This chili falls in between stew and soup. Whether you have planned ahead to cook the whole day in stove top by simmering or want to whip up in minutes. This warm vegetarian chili will suit your choice.
Chili has lots of controversy from origin to ingredients. Whether it is originated from Mexico or Texas? A southwestern legend says the first recipe for chile con carne has been written by a beautiful nun and passed down to American Native Indian in the 17 th century.
Next, have to add beans, tomato in my chili? Many regions in US has is own version of chili.
Like the Tex-Mex adds big chunk of meat rather than ground meat.
Cincinnati-chili: calls for five layers, spaghetti topped with chili, beans, onion and cheese.
New Mexico serves the beans on side.
Kansas city mixes macaroni and calls it “Chile-Mac”.
Other than variations everyone started to personalize their secret ingredients, which range from: Cocoa, chocolate, coffee, beer, alcohol, etc.. Topped with sour cream, minced onion, cilantro… It all depends where you live!
My version is chili sin carne (chile without meat) - quiet a quick fix one pot meal for busy weeknight! The meat has been substituted by soy granule (crumble). It goes really well with steamed rice too!
Morningstar meal starter crumble (or soy granules): 1 cup
Kidney beans: 2 cups (cooked)
Red Onion: 1 minced
Jalapeno: one chopped
Garlic: 3 pods minced
Green bell pepper: medium one chopped into bite size
Chili powder: 1 tsp
Cumin: ½ tsp
Oregano: ½ tsp
Salsa: ¼ cup (totally optional)
Tomato sauce: ½ cup
Water: 1 cup
Oil: 1 tbsp
Heat a big pot with oil, add the onion and fry until translucent.
Now add the garlic, soy crumble and fry until they are slightly brown.
Add all the spice, bell pepper, jalapenos, beans, tomato sauce, salsa and water.
Adjust the salt and let the flavor comes together for 15 minutes keep in simmer.
The chunky spicy vegetarian stew is ready to be served with some corn bread, rice or even some saltine crackers!
You can top with sour cream and chopped cilantro!
This chili is for Divya who is hosting JFI-Radjma, event created By Mahanandi.