The No-Longer Vegetarian Veggie Chili

Shiitake mushrooms add a unique flavor and lively texture. (photo by Brian D. Sabin)

Tonight’s recipe:

Veggie Chili, sort of.

Source:

A Natalie Original

Difficulty: Easy

The Quote:

“This one’s really simple – you just chop, plop, and wait. But sometimes simple is delicious.” - Natalie

The Process:

We’ve mentioned how we once tried (and failed) to go vegetarian, right? We have. But it wasn’t all for naught. During that period, Natalie developed a unique chili recipe. It’s a lot like your usual dish, only with a wider variety of beans, possibly some vegetarian soy crumbles, and – best of all – shiitake mushrooms.

But as has been well-established, our veggie period didn’t last more than a few months. So with the return of fall football season and Sunday cooking days, we went back to our roots and brought back ground beef. And mmm, it’s good to be a carnivore again.

So making this meal is very easy. Essentially, all you’re going to do is chop some stuff, open some cans, and then pour everything into a Crock Pot. Here’s what you’ll need:

*Tomato sauce, 1 large can

*Tomato paste, 1 regular (small) can

*Diced tomatoes, 1 can

*2-4 cloves of garlic, chopped

*Shiitake mushrooms

*1 Red pepper

*1 Green pepper

*1 Yellow onion

*1 lb. ground beef (browned before mixing)

*1 can Garbanzo beans (drained)

*1 can Kidney beans (also drained)

*1 can Black beans (yup, you guessed it)

*1 tbsp. Cumin

*1 tbsp. Chili powder (or to taste)

*1 Jalapeno with seeds (optional)

*3 Bay leaves

*Veggie stock – add as necessary for preferred consistency.

Leave the mixture in the Crock Pot until the vegetables reach the consistency you desire. We cooked the mixture on low overnight, and they were perfect the following day.

Watch out: The mixture will look thick at first, but don’t be in a hurry to add stock. Water will come out of the vegetables over time, so the chili should thin out as it cooks. 

Accompaniment: Rice, Dark Chocolate Balsamic Vinaigrette  

Bigger veggie chunks make a heartier meal. (photo by Brian D. Sabin)

Learning Tip: Don’t chop your vegetables into too small of pieces. You’ll want them to be a little on the big side so they retain some crunch, and form a hearty spoonful when served.

Deliciousness Rating: 8