Vegetarian Texas Style Chili
- 1 red onion diced
- 3 cloves fresh garlic minced
- 1 cup bell pepper chopped (any color or a variety)
- 2 tbs olive oil
- 2 cups vegetable broth
- 1 can red kidney beans drained and rinsed
- 1 can black beans drained and rinsed
- 1 can white Tuscan beans drained and rinsed
- 1 can garbanzo beans drained and rinsed
- 1 can vegetarian refried beans
- 1 can corn rinsed (or 1 cup fresh cooked corn cut from the cob)
- 1 small can tomato paste
- ½ cup cherry tomatoes sliced in half
- ¼ cup white vinegar
- 2 tbs sugar
- 2 tbs chili powder
- 1 tbs onion powder
- 2 tsp kosher salt
- 1 tsp ground black pepper
- Chili flakes/cayenne pepper for heat (optional)
- Diced jalapenos (optional)
- 1 bag Morning Star Soy Meat Crumbles (optional)
- Toppings:
- Sliced avocado
- Lime wedges
- Grated cheddar cheese
- Sliced green onions
- Pico de gallo
- Jalapenos
- In a very large pot, sautee onions and garlic with olive oil on low heat until translucent.
- Add bell peppers and sautee for two more minutes.
- Add broth, beans, corn, tomato paste, tomatoes, vinegar, sugar and spices.
- Stir regularly and bring to a boil. Continue to simmer on low for 30 minutes.
- If you want it thicker or thinner, you can alter the amount of vegetable broth you add.
- The refried beans give it a thick consistency as opposed to a soupy consistency.
- For extra protein, you can add Morning Star soy meat crumbles.
- Serve immediately or make in advance. Chili is tastier if made the day before serving.
Recipe by Chef Times Two at https://www.cheftimestwo.com/vegetarian-texas-style-chili/
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