Hearty Vegetarian Chilli. Homemade burger mixes packed with hearty vegetables. Stir in the chili beans, tomatoes, water, broth, chili powder, brown sugar, celery salt and cumin. Top each with avocado and, if desired, sour cream.
Ingredients of Hearty Vegetarian Chilli
- It's 200 g of vegetarian mince meat alternative,.
- You need 1 tin of chopped tomatoes, (400g),.
- It's 1 of orange or red bell pepper, chopped finely, seeds removed,.
- You need 1 of large carrot, chopped very finely,.
- It's 1 of courgette, chopped finely,.
- You need 3 of salad tomatoes, chopped,.
- Prepare 1/2 of an onion, chopped finely,.
- Prepare 1 of medium hot fresh red chilli, seeds removed, chopped finely,.
- Prepare 1 tbsp of tomato pureé paste,.
- You need 2 cloves of garlic, crushed,.
- You need 1 tbsp of cocoa powder,.
- It's 1 tsp of hot chilli powder, or to taste,.
- You need 1 of level tsp ground cumin,.
- It's 1 tsp of ground cinnamon,.
- It's 1 of heaped tsp smoked paprika,.
- Prepare 1/2 tbsp of vinegar,.
- Prepare 1 of vegetable stock cube,.
- It's 400 ml of water,.
- It's 1 tbsp of cornflour, mixed into 3 tbsp cold water,.
- It's of Salt and pepper to season,.
- You need of Cooking Oil for frying.
- It's of Serving suggestions:.
- You need of White rice,.
- You need of Grated cheese,.
- Prepare 1 of dollop of quark or soured cream,.
- Prepare of Chopped spring onions,.
- Prepare of Extra Red chilli flakes,.
- Prepare of Tortilla wraps.
When it's cold outside, I love making a big pot of chili with cornbread on the side. Chili is the perfect one pot meal for a cold day. This Hearty Vegetarian Chili is packed with vegetables, beans, spices, and we like to load our bowls with lots of delicious toppings. This is a delicious colourful chili with a perfect blend of many vegetables with tofu in a thick spicy tomato base.
Hearty Vegetarian Chilli step by step
- Heat up a large saucepan over a medium heat and add in a bit of oil to fry the onions. Add the onions and also the vinegar. Fry gently until they begin to soften. Add in the mince meat alternative and the tomato pureé paste, season well with salt and pepper. Stir to get it coated in the oil and fry for around two minutes..
- Add in the water and the vegetable stock by crumbling it in. Stir gently then turn down the heat and bring to a simmer. Add in the cocoa powder, stir through until dissolved and the sauce turns a dark rich brown colour..
- Add in the dried spices next, so the cumin, cinnamon, chilli powder and smoked paprika. I find it best to add in a bit of chilli powder first, taste it, then add more accordingly to your own personal preference. I like mine pretty hot so add 1tsp!.
- Stir the spices through and then add in the chopped carrots. Place a lid over and simmer for 15-20 minutes. Once that time has elapsed, add in the tomatoes, courgette and pepper. Stir really well to get everything incorporated well then return to a simmer with a lid on. Simmer low and slow for 1 hour 30 to 2 hours. Cooking the chilli nice and slowly gives the sauce more depth of flavour..
- At the end of cooking, dilute the cornflour with a tiny bit of cold water then pour it in and stir through to thicken up the sauce. Add in fresh chilli at the end to taste. Simmer for a few more minutes so the fresh chilli infuses with the sauce then remove from the heat. Season with more salt and pepper to taste..
- Serve up with your choice of sides and enjoy! :).
This original recipe came from Runner's World magazine, although I have altered it to suit my likings. Frying tofu gives it a more meat like texture. In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon of the salt. These tempting vegetarian chili recipes are so toothsome and hearty, even the non-vegetarians at the table will ask for seconds.