vegetarian chili
1 TBSP. OIL
2 LARGE ONIONS – SMALL DICE
2 LARGE CARROTS – SMALL DICE
2 PEPPERS (ANY COMBINATION OF RED OR GREEN)
MEDIUM DICE
1 JALAPENO PEPPER (PARTIAL SEEDS AND RIBS LEFT IN IF YOU LIKE HEAT)
CHOPPED VERY FINE
6 GARLIC CLOVES, CHOPPED
1 LARGE EGGPLANT, CUT INTO ½ INCH DICE
SAUTE ALL INGREDIENTS LISTED ABOVE TILL SOFT.
ADD:
1 ½ TBSP. CUMIN
1 ½ TBSP. CHILI POWDER
SALT & PEPPER TO TASTE
ADD:
1 PKG. MORNINGSTAR SOY CRUMBLES. MIX UNTIL DEFROSTED AND ALL INCORPORATED WITH VEGETABLE MIXTURE.
ADD:
1- 28 OZ. CAN TOMATO PUREE OR CHOPPED TOMATOES
1 ½ CANS OF WATER (USE THE EMPTY 28 OZ. CAN FOR MEASURING PURPOSES)
2 -15 OZ. CANS SMALL RED BEANS, PARTIALLY DRAINED, OR ANY COMBINATION
OF BEANS THAT YOU LIKE
2-3 TBSP SOFRITO VERDE
COOK 30-45 MINUTES ON MEDIUM HEAT.
ADD 2 TBSP SOFRITO VERDE 5 MINUTES BEFORE COOKING IS COMPLETE. FOR EXTRA “HEAT” ADD ¼ TSP. CAYENNE AS WELL. SERVE OVER RICE.
TO INTENSIFY FLAVOR, LEAVE REFRIGERATED OVERNIGHT.
2 LARGE ONIONS – SMALL DICE
2 LARGE CARROTS – SMALL DICE
2 PEPPERS (ANY COMBINATION OF RED OR GREEN)
MEDIUM DICE
1 JALAPENO PEPPER (PARTIAL SEEDS AND RIBS LEFT IN IF YOU LIKE HEAT)
CHOPPED VERY FINE
6 GARLIC CLOVES, CHOPPED
1 LARGE EGGPLANT, CUT INTO ½ INCH DICE
SAUTE ALL INGREDIENTS LISTED ABOVE TILL SOFT.
ADD:
1 ½ TBSP. CUMIN
1 ½ TBSP. CHILI POWDER
SALT & PEPPER TO TASTE
ADD:
1 PKG. MORNINGSTAR SOY CRUMBLES. MIX UNTIL DEFROSTED AND ALL INCORPORATED WITH VEGETABLE MIXTURE.
ADD:
1- 28 OZ. CAN TOMATO PUREE OR CHOPPED TOMATOES
1 ½ CANS OF WATER (USE THE EMPTY 28 OZ. CAN FOR MEASURING PURPOSES)
2 -15 OZ. CANS SMALL RED BEANS, PARTIALLY DRAINED, OR ANY COMBINATION
OF BEANS THAT YOU LIKE
2-3 TBSP SOFRITO VERDE
COOK 30-45 MINUTES ON MEDIUM HEAT.
ADD 2 TBSP SOFRITO VERDE 5 MINUTES BEFORE COOKING IS COMPLETE. FOR EXTRA “HEAT” ADD ¼ TSP. CAYENNE AS WELL. SERVE OVER RICE.
TO INTENSIFY FLAVOR, LEAVE REFRIGERATED OVERNIGHT.