Fall always inspires me to make a big old pot of chili. Yes, I'm well aware that it's still August, kids haven't damaged my brain that much! But the weather has cooled a bit and thoughts of back-to-school had me yearning for something warm and hearty. Often, simply omitting meat from chili can leave the remaining dish tangy and unbalanced. Ground beef or turkey will impart a warm earthiness to chili that can be difficult to replicate. After a little experimentation, I've come up with a non-meat chili recipe using mushrooms and Boca crumbles that is hearty and filling for even your meat-eating friends and family.
Serves 6-8
Ingredients 1 medium onion chopped
1 small green pepper chopped
1 small red pepper chopped
1 tsp. Olive Oil
2 cans diced tomatoes with green chiles
2 32oz cans tomato sauce
1/2 cup finely chopped mushrooms
1 can red kidney beans drained
1 can black beans drained
2 tsp ground cumin
2 tbsp chili powder
1/4 cup A-1 sauce
1 cup water
1/2 cup meat substitute crumbles (Boca)
3 tbsp sugar
Salt
Directions
1. Heat oil in a large pot, add onions and peppers to the pot and cook until softened.
2. Add the cans of diced tomatoes, heat through. Then add the two cans of tomato sauce.
3. When the sauce is heated through, add beams, mushrooms, cumin, chili powder, A-1 sauce, and water. Stir so that all the ingredients are combined and bring to a simmer.
4. Cook on medium low heat for and hour to hour and a half. Check the flavor and add salt and sugar to taste (the sugar cuts some of the tang from all those tomatoes). Add the crumbles to the chili 30 minutes or so before serving. They don't need to cook long but should be allowed to incorporate.
Serve
I like to serve chili over rice, not everyone does.
More traditional add-ins are cheddar cheese (or vegan substitute) and crackers.
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