Saturday, January 24, 2015
vegetarian lental chilli
Who says you can't watch the Super Bowl while eating healthy! Chili is easy to make, can be made in large quantities and most importantly tastes delicious. I've make this chili vegetarian to cut out fat and calories but not the taste! Chipotle chiles in adobo give the chili just enough kick!
2 tablespoons olive oil
2 cups diced onions
4 cloves minced garlic
1 teaspoon unsweetened cocoa
2 teaspoons ground cumin
2 teaspoon chili power
1/2 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup canned mild green chilies
1 to 2 chipotle chilies in adobo, sauce, minced, Add two if you like your chili with a stronger kick!
1 (14.5) can diced tomatoes in juice
2 11.5 can V-8 vegetable juice
1 cup dark beer or hard cider
14.5 ounce can kidney beans, drained and rinsed
14.5 ounce can pinto beans, drained and rinsed
14.5 ounce can black beans, drained and rinsed
juice of 1/2 lime
1 package veggie crumbles, I used Morning Start
Tabasco sauce or chili garlic paste to taste
In a large pot or Dutch oven set over medium heat, heat the olive oil until hot. Add the onion, garlic, cocoa, and spices and cook, stirring occasionally, for 3 to 5 minutes, until the onions are clear and the spices fragrant.
Add the peppers and cook for 2 minutes, then add the tomatoes, V-8, beer or cider, beans, and veggie crumbles. Simmer for 30 minutes, until the flavors are blended.
Add the lime juice and Tabasco or chili garlic paste to taste. Serve warm, or chill and rewarm the next day for even better flavor.
Serve with shredded cheese, sour cream and chopped avocado.
Makes eight 12-ounce servings.