We had our yearly chili cook-off at work, and since I’m trying to eat a (mostly) plant based diet, I wanted to do something on the vegetarian side, something healthier, so this is what I came up with.
I received many great compliments on this chili and I really loved it. Needless to say I didn’t win the cook-off, but I’ll be back next year with vengeance.
What you’ll need:
2 tablespoons canola oil
1 1/2 cups chopped yellow onion
1 cup chopped red bell pepper
2 tablespoons minced garlic
2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
2 tablespoons chili powder
1 tablespooon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 large tomatoes, peeled, seeded and chopped
2 cans black beans, rinsed and drained
2 cans great norther beans, rinsed and drained
1 (15-ounce) can tomato sauce
1 cup vegetable stock, or water
1/4 cup chopped fresh cilantro leaves
2 bags Natures Own Griller Crumbles (found in the frozen food section, with the vegetarian items)
Cooked brown rice, accompaniment
Sour cream or strained plain yogurt, garnish
Diced avocado, garnish
Chopped green onions, garnish
What you’ll do:
In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, until the vegetables give off their liquid and start to brown around the edges, about 9 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes. Add the griller crumbles in and stir well.
Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with green onions and serve.