Wednesday, January 27, 2010

Super Bowl Chili, Vegetarian Style

Having vegetarians over on Super Bowl Sunday? Want a spicy, warming bowl of tastiness, minus the animal products? No worries--here are TWO easy chili recipes that are so good, no one will miss the meat!

Veggie Chili

1 onion, chopped
2 cloves garlic, minced
2 T. water, wine, or olive oil for sauteeing
2 14.5 oz cans crushed tomatoes
1 6-oz can tomato paste
1/4 cup water
1 large green pepper, diced
1 cup chopped carrots
1 cup diced celery
2 T brown sugar
2 T chili powder
1 T dried cumin seed or dried cumin
1 T dried oregano
1/2 t salt
1/2 t coriander
1/8 t cloves
1/8 t allspice
2 cans kidney beans
1 package Smart Ground* "beef" flavored crumbles, optional


Saute the onion and garlic in 2 T. water, wine, or olive oil. Add the tomatoes, tomato paste, vegetables, brown sugar, and all the seasonings; simmer 30 minutes, adding additional water if needed to prevent burning. Add the kidney beans and the Smart Ground (if desired), and simmer, covered, 20 minutes or more.

* The Smart Ground is not necessary, but it does give the chili a "meatier" texture. If you prefer, you can substitute another ground beef analog, such as Gimme Lean, or leave it out entirely.



Slow Cooker White Chili

2 8-oz. packages of tempeh, cubed*
1 T. olive oil
3 cans pinto or canellini beans, rinsed & drained
4 cups vegetable broth (not tomato-based--I like Imagine's No-Chicken)
2 4.5 oz cans diced green chilies, undrained
1 medium onion, chopped
1/2 T cumin seed
3 cloves garlic, minced (or more, to taste)
1/2 t ground cayenne
1/4 t salt
1 sliced avocado, optional, for garnish

In a large skillet, saute the tempeh cubes in olive oil until golden.
Place the beans in the slow cooker and mash them slightly. Add the sauteed tempeh, vegetable broth, chilies, onion, cumin, garlic, cayenne, and salt. Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours. Serve with sliced avocado.

* Tempeh is a cultured soy product with a chewy, meatlike texture. You can find it in the refrigerated section of the grocery store or natural foods store, near the tofu. It usually comes in 8-oz packages. Tempeh can be frozen until you're ready to use it. When you take it out of the freezer, put it in a bowl under cold tap water until it's defrosted enough to slice into cubes. It's great sauteed in a little oil and simmered in a flavorful sauce, as in this chili.

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