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Simple Veggie Chili

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Ultimate Chili2

Ultimate Veggie Chili

Prep Time: 15 mins

Cook time: 1 hour, largely inactive [1]

Serves: 6-8

DescriptionEdit

Donna says: If you haven’t tried Anne’s ULTIMATE VEGGIE CHILI recipe, put this on your “Must Try” list. It is easily the best veggie chili I have ever eaten. It has a fabulous rich, smoky flavor and texture and is very frugal. It is packed with budget-friendly healthy protein in the form of beans and tofu.

IngredientsEdit

DirectionsEdit

  1. In a large stockpot, sauté onion, bell pepper, and garlic in the olive oil over medium-high heat until onions are starting to soften. Stir in cumin, chipotle, and red pepper flakes. Crumble the thawed tofu into the mixture and sauté 5 minutes more.
  2. Reduce heat to medium. Add all tomatoes, jalapenos, green chiles, black beans, kidney beans, corn and cashews; mix well. Reduce heat to low and simmer for 1 hour, stirring occasionally. Add salt and pepper, to taste.
  3. As the recipe stands, it’s an effortlessly vegan recipe. I personally prefer to add a little sour cream and grated sharp cheddar, but it stands alone perfectly well too, or you could use a vegan sour cream and/or cheese.

ReferencesEdit

  1. One author recommend leaving it overnight whenever possible. This may or may not improve the flavour, it seriously weakens the food value. Vegetables are best eaten at once after they are cooked, if left the vitamin content deteriorates and after leaving cooked vegetables overnight they are no better than tinned vegetables.
  2. The one technique that might be new to a lot of people is the freezing, thawing and crumbling of the tofu. This is a crucial step! The freezing process causes the moisture within the tofu to separate from the soybean curd, which results in a denser, chewier texture, which is perfect for crumbling into any recipe you would normally use ground beef, turkey, sausage, etc.

    My favorite way to do this is, after defrosting the tofu, placing it in a clean dishtowel and wringing it out, thus squeezing the water out and crumbling the tofu at the same time. I usually crumble it a bit more by hand after I open the towel, just to make sure it’s even – and then right into the pot it goes!

Contributed ByEdit

Fab Frugal Food

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