Contest-Winning Vegetarian Chili
Total TimePrep: 20 min. Cook: 40 min.
I've made a lot of chili: beef, chicken, turkey, sausage, tofu, bean, (some beef based some tomato based) to name a few. I always follow the recipe the 1st time I make it, no alterations whatsoever to make sure to get the originators 'vision'. This was just average at best. It was bland needing a ton of salt and hot sauce afterwards. It had too much liquid to be considered a chili but not enough to be considered a soup. I actually liked the ingredients, but they just didn't meld together as expected, but it was better the day after cooking, just not enough to go through the effort again as is. I did speed up the prep by utilizing the food processor for the chopping, but still a lot of prep for a very small payback. I may try this again as a base with some mods of my own.
I've been hooked on this recipe for a few years now. I initially made it for a chilli cook off at a USA style bar in my home town of Auckland, New Zealand and it won. It was the only vegetarian chilli in among meat based ones.
This has been a family favorite for years. when I wrote out a cookbook for both of my daughters I made sure this recipe was in there. I have also tried it with hamburger in it which was also good.
We loved it. So versatile; use alone or with crackers OR add macaroni for a complete dinner. You can even add rice. It made a lot for 2 but we keep eating and enjoying. Nice to have something so good in the fridge to eat.
Good, but not really very exciting or chili-like. Tastes like veggie stew with chili powder and cumin. My non vegetarian friends all said it was "interesting" which is code for "not good." Also I wasn't sure if I was supposed to drain the stewed tomatoes before adding them? It didn't say to do it, but I'm kind of wishing I did to thicken it a bit. This makes a TON, so I would also halve the recipe next time. Still on the hunt for a good vegan chili recipe that can appease non-vegetarians.
First time I have made a vegetarian chili and it was AMAZING! I loved it and so did my husband and our new vegetarian foreign exchange student. I made a few adjustments. For the tomatoes I used one diced and one crushed since that is what I had and then added 1 1/2 t. Italian seasoning to it to make up the seasoning. I don't like too hot so I skipped the jalapeno pepper. Other than that I follow the recipe as is. It does make a lot of chili but we look forward to eating it!! :)
Really enjoyed this full-flavoured chili! Nice and thick and great with sour cream, cilantro, and cheese on top!
My family and I thought this vegetarian chili was out of this world!!! Plan to make it on a regular basis. I may try a version with more jalapenos down the road.
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