Meat-Lovers Vegetarian Chili

This is a thick, hearty vegetarian chili that is a hit at parties even among die-hard meat eaters. The TVP gives it the texture of ground beef, and the chiles give it a nice depth of flavor. Cook it in the slow cooker or on the stovetop. This recipe really benefits from using the best quality ingredients you can find. Also, I find this tastes best after sitting in the fridge overnight and reheating the next day. Serve with grated cheese on top.

INGRIDIENT

6 tablespoons olive oil, divided

2 large red bell peppers, seeded and chopped

2 poblano peppers, seeded and chopped

1 large onion, chopped

5 cloves garlic, minced

1 jalapeno pepper, seeded and minced, or more to taste

2 cups hot vegetable broth

2 cups texturized vegetable protein (TVP)

3 tablespoons nutritional yeast

1 (32 ounce) can canned diced tomatoes, undrained

2 (15 ounce) cans kidney beans, drained and rinsed

1 (15 ounce) can black beans, drained and rinsed

½ cup beer

1 (6 ounce) can tomato paste

½ cup cider vinegar

3 tablespoons soy sauce

3 tablespoons lemon juice

2 tablespoons chili powder

2 tablespoons unsweetened cocoa powder

4 teaspoons seasoned salt

1 tablespoon Worcestershire sauce

1 tablespoon paprika

1 tablespoon ground cumin

2 teaspoons dried oregano

1 teaspoon liquid smoke flavoring

1 teaspoon ground black pepper

1 teaspoon white sugar

DIRECTION

Step: 1

Heat 3 tablespoons olive oil in skillet over medium-low heat. Add bell peppers, poblano peppers, onion, garlic, and jalapeno. Cook and stir until soft, about 15 minutes. Transfer to a slow cooker.

Step: 2

Combine hot vegetable broth and TVP in a bowl; stir and let sit until liquid is absorbed, about 5 minutes. Add to the slow cooker.

Step: 3

Place diced tomatoes, kidney beans, black beans, tomato paste, beer, vinegar, soy sauce, lemon juice, chili powder, cocoa powder, seasoned salt, Worcestershire sauce, paprika, cumin, oregano, liquid smoke, black pepper, and sugar into the slow cooker. Mix to combine.

Step: 4

Cook chili on Low for 6 to 10 hours or on High for 4 to 5 hours.

NUTRITION FACT

Per Serving: 300 calories; protein 25g; carbohydrates 32.7g; fat 9.1g; sodium 1346.8mg.

The name of “stew” can process to both a dish and a cooking method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, instead it does have a few notable differences. The meat is chopped into few of pieces but of being cooked whole , and the water based material completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that comfortable you up on a cold , winter day. It’s right that ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.

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