Meat the Vegan Chili
This vegan chili is a favourite amongst meatlovers. Probably because they don’t even realize there’s no meat in it. Did I mention my husband is a meat-eater?
Ingredients
½ onion finely chopped
1 head of garlic finely chopped
2 carrots diced
2 celery ribs diced
roasted seeded and minced jalapeno peppers (optional)
1 package (340gr) texturized soy protein (recommended: Yves Ground Round)
1 can (540ml – 19oz) black beans drained
1 can (794ml – 28oz) canned tomatoes (or 5 fresh tomatoes)
1 can (680ml – 24oz) tomato sauce (or crushed tomatoes)
3 T ground cumin
3 T chili powder
2 t oregano
1 T Truvia or Splenda
2 t chipotle chili powder
1 T cinnamon
pepper
salt
non-stick spray
Directions
In a hot, deep skillet sprayed with oil, add onions and garlic, sprinkle salt and cover to sweat. Once translucent, add carrots and celery, sprinkle with salt and cook for 2 minutes until a little caramelized.
Add remaining ingredients. Mix well, and add more seasonings as needed to taste.
Allow to simmer while covered, at least 30-45 minutes, stirring occasionally. The longer the better.
If you like, serve with either 2% cottage cheese, reduced-fat (19%) cheddar, or simply a spoon. It tastes even better the next day - if it lasts that long.
MAKES 8 SERVINGS
Ingredients
½ onion finely chopped
1 head of garlic finely chopped
2 carrots diced
2 celery ribs diced
roasted seeded and minced jalapeno peppers (optional)
1 package (340gr) texturized soy protein (recommended: Yves Ground Round)
1 can (540ml – 19oz) black beans drained
1 can (794ml – 28oz) canned tomatoes (or 5 fresh tomatoes)
1 can (680ml – 24oz) tomato sauce (or crushed tomatoes)
3 T ground cumin
3 T chili powder
2 t oregano
1 T Truvia or Splenda
2 t chipotle chili powder
1 T cinnamon
pepper
salt
non-stick spray
Directions
In a hot, deep skillet sprayed with oil, add onions and garlic, sprinkle salt and cover to sweat. Once translucent, add carrots and celery, sprinkle with salt and cook for 2 minutes until a little caramelized.
Add remaining ingredients. Mix well, and add more seasonings as needed to taste.
Allow to simmer while covered, at least 30-45 minutes, stirring occasionally. The longer the better.
If you like, serve with either 2% cottage cheese, reduced-fat (19%) cheddar, or simply a spoon. It tastes even better the next day - if it lasts that long.
MAKES 8 SERVINGS
