Two Heads of Lettuce

Simple recipes for vegetarian potlucks. Would you like to join the Two Heads of Lettuce team? Contact twoheadsoflettuce at gmail dot com.

Thursday, October 19, 2006

Vegetarian Chili that Rocks

Everyone has their version of veggie chili that they like; this is mine. Road-tested and approved by my good friends over at the Pizza Place.
1 medium onion, medium or small dice
1-2 cloves of garlic, minced (whatever amount you like)
1 pkg. YVES brand soy ground round (brand makes a difference, I think. I don't care for Morningstar)
1 can kidney beans
1 can navy beans
1 can black beans
1 bottle Heinz chili sauce
1 box POMI chopped tomatoes (or 1 28 oz. can plain, chopped tomatoes) DO NOT DRAIN
1-2 tbsp. chili powder
1/8 tsp. cayenne powder, or to taste.

Saute onions and garlic until soft, but not brown. Add soy ground round, season with salt & pepper, and saute a few more minutes. Add beans, chili sauce, tomatoes w/all their juices and spices. Simmer for 15-20 minutes. Done!

This is one of those dishes that is best made a day or two in advance - it just tastes better the next day, but feel free to serve it right away. Also good wrapped in a whole grain tortilla or in a taco shell with cheese and other acoutrements. Works perfectly in a crock pot (for 6 qt. crock pots, double the recipe) & great for vegans or vegetarians on Shabbes. Enjoy!


At 9:29 PM, November 26, 2006, Blogger shamirpower said...

wow! i just used yves for a chili i made a few weeks ago for kol zimrah. my recipie was much simpler. one of those "open can and dump in pot" ones:
1 package Yves veggie ground round
1 large can fire roasted tomatoes
1 jar medium salsa
1 bag sweet corn
2 cans black beans
1 tsp chili pepper

mix. simmer. enjoy with grated cheese, sour cream, and corn chips.


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