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Author Notes: My beau's mom, Patsy, makes some kick-ass vegetarian chili. It's warm, comforting and good for you. "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. —Vegetarianized.com
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 large bell peppers, chopped
- 1 cup frozen or canned corn
- 2 chipotle peppers, minced
- 2 teaspoons adobo sauce (what the chipotles are packed in)
- 2 tablespoons chili powder
- 1/2 tablespoon dried oregano
- 1/2 tablespoon ground cumin
- 1 teaspoon dry mustard
- 8 veggie burgers, chopped
- 45 ounces canned beans, drained (that's 3 cans)
- 56 ounces canned tomatoes, diced with juice (that's 2 large cans)
- 1/3 cup ketchup
- 1 lemon, juiced
- 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.
- This recipe was entered in the contest for Your Best Restorative Recipes