Vegetarian Three Bean Chili

Today I bring you a recipe that I did not make.  Nope, I cannot take credit for this one.  Ok, maybe I can take credit for the IDEA, but the recipe is not mine.  It’s my husband’s and today HE is the cook!

If I was going to blog about his recipe, he said I needed to put a disclaimer:

The following recipe has been modified to contain zero meat products, however, if the cook had a choice it would have contained at least 1 lb of beef.  The cook does not feel this recipe can reach it’s full potential without the addition of meat, however, his wife disagrees and would not allow this amazing chili to be tainted by such carnage.

Now that we got the “legal” matters out of the way, we can proceed with salivating mouths!

So why is my husband doing my dirty work?  Why didn’t I make the chili since it’s my blog?  Well, to be honest, I’ve tried to duplicate his chili (in veggie form).  I’ve even tried to out do his chili, however, it just aint’ happenin’.  This guy has something I don’t.  Apparently it’s a butt-load of spices.

I’m warning you, this chili is loaded with spices.  I’ve toned it down a bit from the finished version we came up with because, well, maybe you’ve had Indian food and realize what a lot of spices can do to one’s digestive track.  Feel free to up the spices to your liking, or just leave it how I have it.  Either way, this chili will not disappoint, and your meat-eating family won’t even notice it’s missing meat.  Unless my husband is a member of your family.

Ready to learn the “secret” recipe?  Let’s get on it!

Now, rarely will you see me use anything from a can, but the salt in the beans and corn is what helps to flavor this chili.  I’ve used low sodium just to make it a bit healthier.  Kidney, pinto and black beans are the stars of this dish.

Grab the rest of your ingredients: some veggies, fire-roasted and diced tomatoes, spices, tomato paste, and soy “meat”.

Chop the fresh vegetables and toss them in a big chili pot with some olive oil and garlic. Saute them on medium-high heat.

Once your veggies are tender and the onions are translucent, add the corn and diced tomatoes.  Don’t drain the tomatoes as we what the juices to get the right flavor and consistency.  Turn your stove top to low heat.

Stir until combined.  Then add the paste.  Ya know, I really hate the word “paste” describe things I’m going to eat.  It just doesn’t sound appetizing.  They should really think of a new name for it.

Once the lovely tomato thickened puree (paste) is incorporated, add the beans.  We wanted our chili a bit looser so we only drained two of the cans.

Add the spices at this time.  Taste as you go so you can make sure to stop adding if it gets too intense. Put the lid on the chili pot and let the chili stew for about 10-15 minutes stirring occasionally.  Then, add the soy “meat.”  This will give it a meaty texture and add protein as well.

Place the lid back on the pot and let it simmer for another 15 minutes.  Remember to stir ever now and then to keep it from burning at the bottom of the pot.  Letting it simmer will allow the spices to develop and the beans to become tender.  Once the beans are at the right consistency, serve!

Pour it in a bowl.  Throw some cheese on it.  Get some crackers.

Chili is like left over Thanksgiving dinner.  There are so many things to do with it.  Throw it on some tortilla chips with sour cream for nachos.  Put it on a salad for some taco salad.  Get some macaroni and make chili mac.  The possibilities are endless!  Here, have some more.

And the best thing about chili?  You can freeze it and eat on it for weeks, or be like me and my husband and finish it in 3 days.  I’m not lying when I say that I ate this for lunch AND dinner for 3 days straight.  Oh. YUM.

Vegetarian Three Beach Chili

Yields: 8 servings

2 cloves garlic

2 T olive oil

1/4 chopped red onion

1 C chopped bell pepper

2 cans of whole kernel corn, drained

2 can diced tomatoes (I prefer the “fire-roasted” kind)

1 can tomato paste

1 can kidney beans, with juice

1 can pinto beans, drained

1 can black beans, drained

12 oz soy “meat” (I used Lightlife Smart Ground, but Boca makes a good one, too)

2 T chili powder

2 tspn cumin

1 1/2 tspn cayenne pepper (omit if you don’t like spicy)

2 tspn salt

1 tspn black pepper

1/4 tspn paprika

1. Heat olive oil in a large chili pot over med-high heat.  Add garlic, onion, and pepper.  Saute 5-7 minutes until veggies are tender and onions become translucent.

2. Turn the heat to low and add the drained corn, diced tomatoes, tomato paste and beans.  Stir until it is well mixed.

3. Add spices, making sure to taste as you go.  Feel free to keep spicing it up until it’s to your liking.  Place the lid on the chili and let simmer for 10-15 minutes, stirring occasionally so as not to burn the bottom of the chili.

4. Add the soy “meat” and stir to incorporate.  Place the lid back on and let simmer for an additional 15 minutes, until the beans are tender.

5. Serve by the ladle-full.

Tags: great leftovers, spicy chili, three bean chili, vegetarian chili, weekly dinners