Growing up vegetarian in an age where vegetarian was not particularly common, I ate an awful lot of vegetarian chili during potlucks. They were always quite sour for my taste, so I thought that chili was just something that I would never like. When I got much older, I tried on a whim a chili recipe from The New Laurel’s Kitchen by Laurel Robertson, Carol Flinders, and Brian Ruppenthal, and was floored by how great it tasted. Wonderful depth of flavor without the offputting tartness of canned tomatoes. Below is a modification to that base recipe that I’ve made to add veggie faux meat and even more depth of flavor.
Bean Chili with VegBeef and Corn
- 2 Beyond Meat beef patties defrosted
- 1 onion chopped
- 1 clove garlic crushed and minced
- 1 T cooking oil split into 1 T + 1 T
- 1 green pepper diced
- 2 c pinto or kidney beans canned or cooked, do not drain, keep the liquid
- 2 c water
- 1 t oregano
- 1 bullion cube
- 1 c canned sweet corn
- 1.5 t salt
- 2 t chili powder
- 1 t cumin powder
- 2 T tomato paste
- Prepare the ingredients as described above.
- Fry the defrosted Beyond meat patties in 1 T of oil on medium high heat. Break up in to tiny ground meat chunks with a spatula while cooking. Remove from the pan and set aside.
- Mash 1.5 c of the beans and set aside.
- Saute the chopped onions and minced garlic in the remaining 1 T of oil on medium high heat until onion is soft and slightly golden.
- Add the diced green peppers and Spices and stirfry for 1 minute
- Add the mashed and unmashed beans with can/cooking liquid, oregano, bullion cube, and water. Cook for 10 minutes
- Add corn and fried Beyond Beef crumbles. Cook for 5 minutes.