Award-Winning Vegetarian Chili
This chili won our neighborhood cook-off award! No one believed me that it was vegetarian.
It tastes very hearty and the vegetarian meat crumbles really taste similar to ground beef.
INGREDIENTS
- Two 13.7-ounce packages of vegetarian meat crumbles (I use Gardein®)
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 3 teaspoons salt
- 1 teaspoon pepper
- 2 cups water
- One 28-ounce can of crushed tomatoes
- One 14-ounce can of stewed tomatoes
- Two 14-ounce cans of kidney beans, drained
- ⅓ cup chili powder
- 2 teaspoons cumin
- 1 teaspoon cinnamon
- 1 teaspoon cayenne pepper
- Garnish: vegan cheese
Directions
Heat up your pan until it is very hot. Add in the olive oil and let it get hot as well. Sauté your vegetarian meat crumbles for 3–4 minutes.
Add in the onions, bell pepper, and garlic. Sauté for another 3–4 minutes.
Add in all the rest of your ingredients (except for the garnish). Bring the mixture to a boil over medium-high heat.
Then reduce the temperature and simmer gently for about 30 minutes. You can cook it longer to get it to thicken up more if desired.
To serve, top with some vegan cheese.
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