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Lucy's Real Vegetarian Chili




Source of Recipe


PP Kitchen


Recipe Introduction


This chili has real chili peppers in it, and will fill your kitchen with lovely smells, your mouth full of lovely flavors and textures. It is excellent served with cornbread or tortilla chips as a main dish topped with pickled jalapeno peppers, sour cream, and grated yellow cheddar or Monterey jack cheese.

Caution: use vinyl or plastic gloves while handling fresh chilis or your hands will burn like hell.

This recipe can also be made a day ahead; covered and chilled in the fridge. Time also allows for the flavors to develop even more.



List of Ingredients




2-3 tablespoons olive oil
1 medium onion, peeled and chopped fine
1 carrot or sweet potato, medium, peeled and chopped
1 poblano chili pepper, cored, seeded and chopped
1 6 ounce package vegetarian ground beef (Smart Lean original flavor works best)
1 28 oz. can whole organic tomatoes and juice
1 cup or half 15 oz. can, cooked pinto beans, drained
1 cup or half 15 oz. can, cooked black beans, drained
2 Tablespoons Mexican-style dark chili powder
1/2 teaspoon Mexican oregano
3 cloves garlic, peeled and chopped fine
1 tablespoon ground cumin
1/2 teaspoon crushed red pepper flakes
1 teaspoon sugar
2 bay leaves
1 small dried chipotle or smoked habanero (optional for wimps)
1 teaspoon kosher salt or to taste
freshly ground black pepper to taste (add before serving)


Recipe



Heat olive oil over medium heat in a deep cast iron skillet or large soup pot. Before it begins to smoke, add onions and sauté until softened, about two minutes. Add the carrot and the poblano chili and sauté another minute. Stir in the vegetarian ground beef and allow to brown for three more minutes.

Add tomatoes and juice. With a potato masher, crush the tomatoes until tomatoes are slightly chunky. Add beans, garlic, chili powder, oregano, cumin, red pepper flakes and stir to incorporate. Add the sugar, bay leaves and dried chili peppers (optional for wimps) and stir. Lower the heat to simmer and cover. Simmer for twenty and thirty minutes, stirring one or twice to prevent it from scorching. Add salt and freshly ground black pepper to taste.

Dish into chili bowls and pass toppings around the table.