Ingredients
-
2 lbs vegetarian ground beef, substitute
-
2 garlic cloves, peeled and minced
-
2 cups chopped tomatoes (fresh or canned-15 ounces)
-
4 ounces tomato paste
-
2 tablespoons dried cilantro (good)
-
2 teaspoons chili powder
-
1 teaspoon ground cumin
-
1/4-1/2 teaspoon cayenne pepper or 2 -3 dashes hot sauce
-
1 tablespoon cornmeal
-
1/2-1 cup water
-
1 (15 ounce) can dark red kidney beans or 1 (15 ounce) can black beans, well-drained
-
lime zest
-
vegetarian cheddar cheese
-
1 1/2 cups chopped onions
-
1 cup diced green bell pepper
Instructions
- In a large skillet, warm the veggie burger a bit.
- Add the chopped onion, and cook until the onion is soft and the garlic, tomatoes, tomato paste, peppers, spices, and cornmeal, stirring to combine and allowing to simmer for about 1 minute, just till everything is hot.
- Spoon the chili into an ovenproof 2- to 2 1/2-quart crock or casserole dish; add sufficient water to cover.
- Cover the dish, with a lid or foil, and bake the chili in a preheated 275°F oven for 1 1/2 to 2 hours.
- Stir the chili after 1 hour, adding a bit of tomato juice or water if most of the liquid has evaporated, and it seems dry.
- Half an hour before serving, stir in the beans, and cook until heated through. Garnish the chili with fresh cilantro and and grated veggie cheese (with a bit of lime zest added to it), if desired.