Foodie Friday: Vegetarian Chili with Mixed Beans
When I think about the meals I ate at home as a child, this is one of the dishes that comes to mind. This recipe, which I think my grandpa perfected, is something my mother, who is a chef, makes to this day. It’s a meal that’s so hearty and high in protein, no one ever misses the meat! Best of all, it’s easy to prepare, and the leftovers always taste better than the original meal!
2 Tbsp. olive or vegetable oil
2 medium onions (chopped)
1 cup textured soy protein (optional)
1/2 cup red or green bell pepper (chopped)
2 28-oz. cans tomato sauce
2 15-oz. cans diced tomatoes or 3 fresh tomatoes (diced)
1 1/2 cups water (as needed)
3 15-oz. cans of beans (kidney, black, white, or black-eyed peas)
1/2 cup dried red lentils
3-4 Tbsp. red chili powder
1 tsp. cumin powder
1/4 tsp. oregano
1/2 tsp. salt
- In a large pot, combine the oil, onions, textured vegetable protein (if using), and pepper. Sauté on medium-high heat for 3-4 minutes.
- Add the tomato sauce, diced tomatoes, beans, lentils, and spices.
- Cook on medium-low heat for 45 minutes, stirring often to avoid scorching the bottom of the pan. Using either a potato masher or a hand blender, purée part of the chili to a desired consistency.
- Garnish the top of each bowl with crushed tortilla chips, fresh cilantro, jalapeños or green onions.
Posted by Jason Baker