Meatless Chili With Corn Chips

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Servings: 4 Difficulty: Advanced
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Mexican-style savory and satisfying main that brings home-style flavor to your table
Meatless Chili With Corn Chips recipe image
Meatless Chili With Corn Chips recipe image
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Meatless Chili With Corn Chips

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 222.7

Description

This Mexican main features Dried kidney beans, Soy tempeh, crumbled, Red wine, Low-sodium soy sauce. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. shoyu, or tamari 1 ts Ground cumin 1 ts Dried basil 1 ts Chili powder divided 1 c Coarse chopped onions 1/4 c Dry sherry 2 tb Olive oil 2 c Sliced mushrooms 8
  2. Chop tomatoes 1 c Minced green peppers 1 c Minced celery 1 c Minced carrots 1/2 c Minced mild chili peppers -(usually anahiems; could -use -canned) 2 tb Minced jalapenos 4 Cloves garlic 4 c Vegetable stock 3 tb Tomato paste -Crushed corn chips for -
  3. Soak beans in cold water to
  4. cover 8 hours or overnight.
  5. drain.
  6. Combine crumbled tempeh, wine, soy, cumin, basil, chili; let marinate for 2 hours at least.
  7. Meanwhile, in a 6 qt.
  8. pan over medium high heat, saute onions in sherry and oil 10 minutes, stirring.
  9. Add mushroom and cook 10 more minutes.
  10. Add tomatoes, green pepper, carrot, celery, chili, jalapenos, garlic.
  11. Saute stirring 5 minutes.
  12. Add beans, stock, tomato paste.
  13. Bring to boil, cover, lower heat, simmer 2 to 3 hours till beans are tender.
  14. Add tempeh and marinade.
  15. cook 10 minutes.
  16. Serve garnished with chips.
  17. NOTES: This is a midwestern chili (beans and tomatoes!).
  18. I added some leftover crushed tomatoes, and we garnished it with non-fat sour
  19. cream and chopped cilantro (better for you than corn chips).
  20. A more traditional chili style would be to relplace all tomatos with a red chili sauce: split and de-seed dry red anchos, anahiems, and/or gujanailos (sp?) and
  21. sear on a hot cast iron skillet.
  22. put in a bowl and cover by boiling water.
  23. soak 20 min, then puree, maybe with a little garlic (and usually salt, but not for this recipe!).
  24. Use that instead of tomato paste and crushed tomato.
  25. Enjoy, Keith

Nutrition Facts

Servings 4

Amount Per Serving
Calories 222.7kcal
% Daily Value *
Total Fat 1.0g2%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 12967.5mg541%
Total Carbohydrate 25.2g9%
Dietary Fiber 5.7g23%
Sugars 3.3g
Protein 23.9g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beans, boiling, chili, chips, corn, crumbled, dried, kidney, lowsodium, main, meatless, mexican, red, sauce, sautéing, simmering, soy, tempeh, title, vegan
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