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102.9296875
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.
156
101.91796875
156
88.81640625
Patsy’s Two-Step Chili
January 16, 2011
30 min or less active, fall, gluten-free, main, soup, spring, summer, vegan, winter
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.Information
Servings: 8 as a hearty main
Time: 15 minutes active; 1:15 total
Price: ~$22.40 total; $2.80 per serving
Nutrition (per serving):
Calories: 383.9
Protein: 23.8g
Fat: 5.8g
Saturated fat: 0.39g
Carbohydrates: 63.4g
Fiber: 9.8g
Sodium: 1,224.4mg
Cholesterol: 0mg
High In:
Good Source:
Low In:
Ingredients
- 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 15oz 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
Preparation
- 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.
- 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, partially covered, for one hour (or more if you have the time). Serve hot. This chili will improve with age.
