I've received several requests lately for a vegetarian version of T-Rev's Stiff Willi Chili, and being the man of the peeps that I am, I try never to disappoint.
Now, you may recall a recent discussion in which I noted that "chili" containing poultry really isn't chili. Same goes for "chili" that doesn't contain any meat at all. However, those are technicalities when you're in the comfort of your own kitchen, because I also happen to be a huge proponent of cooking what you like and how you like. And there's no point in cooking anything if you can't actually eat it, right?
There are a couple different ways you can prepare this vegetarian version of the original chili recipe on my spice mix label. Either way you will substitute the ground chuck with a variety of beans, but you can use crushed tomatoes as a base and basically keep the rest of the label recipe the same, or you can use a broth base. For this recipe I decided to go with a broth base just to shake things up a little.
One note: If you are not a vegetarian and simply prefer a vegetable chili to meat, you can use chicken broth instead of vegetable broth, as I think this yields an even better flavor.
INGREDIENTS:
1 small yellow onion, diced
2 cloves garlic, minced
14½ oz. can diced tomatoes
10.5 oz. can tomato puree
14 oz. can vegetable broth
1 cup (8 oz.) water
1½ tsp. Worcestershire sauce
1 can pinto beans (15-16 oz.), drained and rinsed
1 can black beans (15-16 oz.), drained and rinsed
1 can garbanzo beans (15-16 oz.), drained and rinsed
1 can northern beans or white beans (15-16 oz.), drained and rinsed
½ cup baby carrots, cut into match sticks (or buy them that way)
½ cup (half-bottle) T-REV'S STIFF WILLI™ CHILI Spice Mix
Salt to taste
DIRECTIONS:
1. Cook onion on low heat in stock pot with 2 tbsp. olive oil until soft. Add diced tomatoes and tomato puree and stir into onion. Add vegetable broth, water, Worcestershire sauce, garlic, and half of spice mix and turn heat to high and cover.
2. When liquid begins to boil, add beans and turn heat to low. Simmer for 45 minutes. Salt to taste.
3. Add remaining half of spice mix and carrots. Simmer for another 45 minutes, or until chili has gravy consistency. Taste to adjust for salt if necessary and remove from heat. Let stand for 15 minutes covered and serve.
Servings: 8-12
Comments