I found this recipe a while back, I can’t remember where – it was listed as vegetarian, but looking through the ingredients, the only thing keeping it from being vegan is the addition of the vegetarian faux hamburger. It is spicy but not too spicy, super filling, and best of all, makes a TON of chili. I had a huge bowl the day I cooked it, stuck another huge bowl in the fridge for the next day, and then filled something like 10-12 quart ziploc bags for the freezer. The ingredients cost something like $25, I think, but that comes down to something like $1.75-2 a meal. Not bad!
Ingredients
1 tablespoon olive oil
1 small-medium onion, chopped (the original said half of one, but I used a whole one since I used less chili peppers)
2 tablespoons dried oregano
1 tablespoon salt
1 can squash
6-8 baby portobella mushrooms, sliced
2 green bell peppers, chopped
1 jalapeno pepper, chopped
3 cloves garlic, chopped
1 or 2 (12 ounce) packages vegetarian burger crumbles (original recipe said two, I used one)
3 (14 ounce) cans crushed or chopped tomatoes
2 medium roma tomatoes, chopped
1/4 cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans, drained (I actually used a larger can, think it was something more like 25 oz I think, since it was the same price)
1 (15 ounce) can whole kernel corn
Directions
Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with oregano, and salt. Cook and stir until onion is tender, then mix in the squash, mushrooms, green bell peppers, jalapeno peppers, and garlic. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, (these are the original instructions, I actually just left it on medium) and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.
I cooked it on the stovetop, but I assume it could be easily switched to cook in a crockpot. Hope you enjoy!
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