Big & Bold Vegetarian Chili

Vegetarian, Chili, Plant based

Dinner

Mexican

Yield: 11 ( 1 cup)

Author: Beth Richey, MS, RDN

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Big &Bold Vegetarian Chili

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Ingredients

• 2 Tbsp. canola oil
• 2 Poblano peppers, finely chopped
• 1 medium onion, finely chopped
• 1 cup shredded carrots
• 2 blocks of tempeh (crumbled)
• 1 Tbsp. soy sauce (reduced sodium)
• 2 (12oz) cans of low sodium V8
• 4 garlic cloves
• 2 Chipotle peppers in adobo
• 1/3 cup raisins
• 1 Tbsp. ground cumin
• 1 Tbsp. ground coriander
• ½ Tbsp. chili powder
• ½ Tbsp. dried oregano
• 1 Tbsp. golden balsamic or sherry vinegar
• 28 oz canned crushed tomatoes
• 2 cups water
• 2 cans of low sodium black beans
• 2/3 cup bulgur wheat, dry

Instructions

1. In a heavy bottomed soup pot heat the canola oil over medium/high heat.
2. Sauté the Poblano peppers, onion, and carrot until the onions start to soften.
3. Add the crumbled tempeh and soy sauce. Sauté until the tempeh starts to brown, stir frequently to prevent sticking.
4. While the veggies are sautéing, add the V8, garlic, Chipotles, raisins, vinegar, and spices to a blender. Blend the ingredients until smooth.
5. When the tempeh starts to brown, lower the heat, pour the blended spice mixture to the pot, then add the crushed tomatoes and water. Simmer for 15-20 minutes.
6. Lastly, add the black beans and dry bulger. Simmer for another 10 minutes and serve.

http://www.firstwenourish.com/food-for-thought/2024/1/19/big-amp-bold-vegetarian-chili