I found the base for this recipe in a cookbook for Diabetics ("Month of Meals"); I modified it a tiny bit, but it’s mostly the same. I really like meat sauce, but my roommate is vegetarian – we’ve found that the Yves brand fake-meat crumbles are perfect in this recipe & it makes us both happy. Plus, it’s a lot healthier! If you’re really sensitive to spicy foods like me, this recipe has a great chili flavor without using a lot of chili powder; I typically use about 1 tablespoon. Of course, add as much or as little as you want. By the way, this dish (like many chilis) gets even better the next day - it does wonderfully to refrigerate or freeze it.
Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Vegetarian Chili (Good for Non-Spicy Lovers). It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Vegetarian Chili (Good for Non-Spicy Lovers) in your home. Then, follow these steps below to serve Vegetarian Chili (Good for Non-Spicy Lovers) for your family or friends.
4 canola oil
3 celery seed
1 minced garlic cloves
8 no-salt-added diced tomatoes
3 pinto beans in chili sauce
1/4, NA, NA, NA no-added-salt tomato paste
fresh ground pepper
If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Vegetarian Chili (Good for Non-Spicy Lovers) in your home by yourself.
Place the oil in a large pot and heat until hot. Add onion, celery seed, and garlic and sauté until onion is transparent.
Add vegetarian meat; sauté until warmed through.
Add rest of ingredients (along with about 2 cups water and bring to a boil.
Reduce to medium heat and cook partially covered for about 2 hours, stirring and adding water occasionally. (I typically add about 2-4 more cups of water.
Serving suggestion: top with a little bit of shredded cheese and/or sour cream.
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