Here I am at day eight on my journey to vegetarianism. This has been great so far minus the odd dreams of eating meat. In fact, I eat the meat in my dreams and feel guilty when I wake. I am told that this is very common if you were a regular carnivore in your past. This week though I have been craving chili. Not just any chili though, I wanted something good. As a googler, I searched “The Best Vegetarian Chili EVER!” and came across Anjali’s blog “The Picky Eater”. She had a recipe that I just had to try (adding some spice on my end).
The challenge? Convincing my friends that I am not missing out on anything.
Monday night I had my friends over to try out this chili. It is the first time I made it for a group of people so I had to double the recipe up. I even took the advice from Anjali regarding the Trader Joe’s Cornbread.
The results? My dad said it could have been spicier but tasted amazing. Others had no bad comment but just great reviews. I added two things to her recipe that she had which was jalapeno and Morning Star Crumbles (taste like beef just without the beef).
My personal thought? Amazing! I don’t feel like I am missing out on anything and the taste of the chili was spectacular! Thanks Anjali and google (;
Want the recipe? Check it out below:
1 can Kidney beans, drained and rinsed
1 can Black beans, drained and rinsed
1 can Pinto beans, drained and rinsed
1 cup frozen corn
1 red bell pepper, diced
1 green bell pepper, diced
1 red onion, diced
1 28 oz can crushed tomatoes
1 cup vegetable broth
5 garlic cloves, minced
1 heaping tbsp chili powder
1 tsp cumin
1 tsp coriander
1 tsp Ghirardelli cocoa powder (unsweetened)
1/2 tsp garlic powder
1/4 tsp (or a bit less) cayenne pepper
A couple splashes of soy sauce
1/2 tsp salt
Black pepper and paprika to taste
1 bag of Morning Star Grillers’ Recipe Crumble
Step 1: Chop the garlic, onion, and bell peppers. Saute lightly over medium high heat in 1-2 tsp olive oil. Meanwhile, wash the beans until all of the canning liquid is gone.
Step 2: Once the veggies have sauteed for about 5 minutes, add everything else into the pot (tomatoes, beans, spices, etc.). Bring to a boil. Reduce heat and simmer for 30 min or longer as needed.