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VEGETARIAN CHILI
Nb persons: 6
Yield:
Preparation time:
Total time:
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| Tastes best when reheated and served next day! | |
| 2 tblsp | organic olive oil |
| 1 pkg | firm org. tofu |
| 2 tblsp | org. Tamari, (soy sauce) |
| 2 tblsp | tomato paste |
| 3 tblsp | chili powder |
| 3 tsp | cumin powder |
| 1 tsp | chipotle sauce |
| 2 tsp | sea salt |
| 1 tblsp | freshly ground black pepper |
| 1 tblsp | org. onion powder |
| 1 stalk | org. celery, diced small |
| 2 org. carrots, diced small | |
| 8-16 oz | sliced pesticide-free mushrooms |
| 1 large | org. onion, diced small |
| 1 large can | org. plum, (Roma) tomatoes |
| 1-2 c | org. tomato sauce, (depends how soupy you like your chili & whether you use TVP) |
| 1/2 c | TVP, (texturized vegetable protein- perfectly mimics ground beef but can be excluded, just reduce amount of tomato sauce) |
| 1-2 cans | red kidney beans or variety of beans, (depends how much you like beans) with juice |
| 3-6 peeled cloves of garlic (depends how strong a garlic flavour you woud like) | |
| 1 | dry bay leaf |
1. Heat oil over medium in deep pan or dutch oven. Add tofu & brown, about 10-15 minutes. Add Tamari sauce and cook down about 5 minutes. Turn heat down a bit & add tomato paste, stir.
2. Add all spices except onion powder. Constantly stir as flavours develop, about 3 minutes. Be careful not to burn.
3. Add celery, carrots & mushrooms. Stir & cook for about 10 minutes. Add onions & cook until wilted.
4. Add canned tomatoes. If whole, break up with wooden spoon as it cooks. Add rest of ingredients including onion powder. Bring to simmer. Cover, leaving vent (lid open about an inch or so) & simmer for 1 hour at least, stirring occasionally. If too watery remove lid and continue to simmer until thickened. Likewise, if too thick, thin with tomato sauce or canned org. veggie stock or water. Check seasonings. Add salt if necessary. Sometimes mire cumin will enrich the depthbif flavours. Too make it spicier add more chipotle sauce or finely diced pickled jalepeno peppers. Too spicy? Sweeten with a tablespoon or two of honey.
Remove bay leaf & garlic cloves (if you can find them) before serving.
Serve hot with yogurt cheese (put yogurt in fine strainer lined with cheese cloth over catch bowl & let drain 1/2 hour or more) or sour cream, variety of grated cheeses (for dairy sensitive, soy & rice cheeses melt perfectly & taste great), snipped chives or finely sliced green onions & cilantro.
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