Michael's mom, Patsy, makes some kick-ass vegetarian chili. Two-step here refers to the ease of putting this protein-fiber-packed main together or just it's Southwestern Country style. The best part is you can really take it in any direction you want. In this version, I opted for Texas-style veggie burgers and added two fiery chipotle peppers with adobo sauce, dried oregano and ground cumin. Patsy called for three cans of beans so I went for the trifecta - black, pinto and red kidney. Add grated cheese, more hot peppers, chopped cilantro, diced green onions, crumbled tortilla chips, a dollop of sour cream - garnish possibilities are endless.
Patsy's Two-Step Chili
Servings: 8 as a hearty main
Time: 15 minutes active; 1:15 total
Price: ~$22.40 total; $2.80 per serving
Nutrition (per serving):
Saturated fat: 0.39g
1 Tbsp EVOO
1 large onion, chopped
2 large sweet peppers, chopped (I chose red, but any combo will do)
5 garlic cloves, minced
1 cup corn
2 chipotle peppers, minced with 2 tsp adobo sauce
2 Tbsp chili powder
1/2 Tbsp dried oregano
1/2 Tbsp ground cumin
1 tsp dry mustard
8 veggie burgers, chopped (I chose Amy's Texas Veggie Burgers)
3 cans of beans, drained and rinsed
2 28oz cans of diced or whole (broken up or chopped) tomatoes with juice
1/3 cup ketchup
1 lemon, juiced
1. In a large pot, heat EVOO over medium heat. Add all the veggies and dry ingredients (onion through veggie burgers). Saute 15 minutes until onions are softened.
2. Add beans, tomatoes, ketchup and lemon juice. At this point you may need to add some water to get a more juicy consistency - I added half a tomato can of water. Reduce heat to low and simmer, partly covered, for one hour (or more if you have the time). Serve hot. This chili will improve with age.