So this winter, chili is back! I also decided to make chili because it has a ton of veggie goodness because let's face it, caveman and I have been stuffing our faces with more protein than we should. This was a 2 in 1 solution which is why I decided to make it completely vegetarian. This makes a huge pot and between the 2 of us, it usually takes a few meals before its gone but when it's gone, its every last drop. I suppose you can make this completely from scratch but to save myself some time (until I get a pressure cooker or something), half-scratch it shall be and you know what, it came out better than expected!
Homemade Vegetarian Chili
- 2lbs soy based ground beef (or skip altogether if you want, but I wanted the texture)
- 2 chopped bell peppers
- 1 chopped jalapeno
- 1 chopped onion
- 1 chopped stalk of celery
- 2-3 cloves of garlic, minced
- 1 (28oz) can of crushed tomatoes
- 1 (15oz) can of black beans
- 1 (15oz) can of red kidney beans
- 1 (15oz) can of pinto beans
- 1 (8z) can of tomato paste
- 1 tbsp ketchup
- 1 packet of fajita seasoning
- 1 tbsp garlic powder
- 1 tbsp oregano
- 1-2 tsp cumin
- 1 tsp ground ginger
- 2-3 tbsp of sweet vermouth (for deglazing)
- 1/4 cup of shredded cheddar cheese (optional)
- In a large stock pot, over medium high heat, saute soy beef, peppers, onions, garlic, and celery together until tender. De-glaze contents with sweet vermouth. Add in seasoning mix, other herbs/spices and tomato paste.
- Over low medium heat, add in cans of beans and tomatoes. Include all liquids. Stir and continue to cook for an additional 10-15 minutes to marinate all the flavors
- Add cheese, mix until melted and chili is ready to be enjoyed.