Vegetarian Chili with Plant Based Ground
Our family eats a lot of chili! It seems we always have a batch in the fridge during those cold winter months. When I first started to experiment with vegetarian cooking, I wanted to create a recipe that was as close as possible to my old chili recipe. By using plant based ground, it not only looks very similar to my original but I think it also taste very similar.
Chili Ingredients
- 1 small onion, diced
- 3 garlic cloves, minced
- 2 small zucchini, grated
- 1 large carrot, grated
- 1 340 g container of plant based ground (I used LightLife)
- 1 can fire roasted tomatoes
- 1 can kidney beans
- 1 can green chilies (use a 1/4 of a can for a milder chili)
- ½ cup vegetable broth
- 1 tsp oregano
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon chipotle chili powder
Garnish Ingredients
- Avocado
- Grated cheese (dairy free if vegan)
- Hot sauce
- sour cream (dairy free if vegan)
Step 1: Instructions for the Chili In a large pot or dutch oven, heat the olive oil over medium heat. Add the onion, carrots, zucchini, garlic, salt and pepper. Cook, stirring until tender, about 5 minutes.
Add plant based ground, use a wooden spoon to stir and break apart into pea sized pieces. Add the chipotle chili pepper and still to combine. Add oregano, chili powder, cumin and chipotle chili powder. Stir to combine.
Stir in green chilies, tomatoes, beans and broth and bring to a boil.
Reduce heat to a simmer and cook, uncovered and stirring occasionally, for 20 minutes for the flavours to meld. If you have time you can simmer the chili for up to 1 hour or all afternoon in a slow cooker.
Step #2 Instructions for Serving Ladle into bowls, and top with your favourite toppings. The combinations really are endless. Enjoy!
