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Vegetarian Chili recipe

 

Vegetarian Soya chunk Chili
Nutrition Information
  • Serves: 6
  • Serving size: 350 grams
  • Calories: 356
  • Fat: 8.8g
  • Saturated fat: 2.2g
  • Carbohydrates: 38.4g
  • Sodium: 308.9mg
  • Fiber: 14.9g
  • Protein: 33.0g
  • Cholesterol: 6.3mg
Recipe type: Chilis
Cuisine: American
Prep time: 
Cook time: 
Total time: 
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This is an excellent recipe for a vegetarian Chili if you miss the texture of meat in your diet. Even most non-vegetarians won’t guess the difference between this and a Chili made with meat. Because TVP absorbs flavour so well, the spiciness of this dish is somewhat enhanced. Great food on a cold winters night with a good glass of red white
Ingredients
  • TVP ( Soya ) chunks – 3 cups
  • Canned tomatoes – 2 cans
  • Onions- one large – ( coarsely chopped)
  • Garlic – 3 to 4 cloves – finely chopped
  • Olive oil – 2 tablespoons
  • Dried bay leaves – 2 large
  • Cumin seeds – 1 tablespoon
  • Dried oregano - 2 teaspoons
  • Dark beer – I can
  • Fresh Chillies- 5 – 6 – chopped
  • Garlic powder - 1 teaspoon
  • Roasted bell peppers – 2
  • Dried Chillies – 4 – 5 (see note)
  • Juice of one lemon
  • Salt and pepper to taste
  • Grated cheese
Instructions
  1. Roast bell peppers. ( see method) Allow cooling and then peel the skin off. Chop coarsely
  2. Reconstitute Soya chunks in vegetable stock– see method
  3. Heat olive oil in a heavy-based casserole pot
  4. Heat oil to a gentle temperature. Add the cumin and cook for a minute
  5. Add the onion and cook until it starts to change colour
  6. Now add bay leaves, garlic, and fresh Chillies. Cook for 1 to 2 minutes.
  7. Add the roasted bell peppers. Stir well
  8. Add a little beer
  9. Add the reconstituted TVP chunks. Saute for 2 minutes
  10. Add tomatoes, remaining beer, lemon juice, oregano, dried Chillies and garlic powder (if using)
  11. Bring to the boil. Turn down the heat and place a lid on the pot. The dish will be ready in about 30 minutes
  12. Serve topped with cheese
Notes
This recipe yields 5 - 6 portions

Keywords: Best vegetarian Chili

 

Beef Chili – USA

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Beef Chili

 

Beef Chili
Nutrition Information
  • Serving size: 100g
  • Fat: 6.3g
  • Saturated fat: 2.3g
  • Carbohydrates: 2.1g
  • Sugar: 1.8g
  • Sodium: 0.09g
  • Fiber: 0.06g
  • Protein: 11g
Recipe type: Chilis
Cuisine: American
Prep time: 
Cook time: 
Total time: 
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Cold winters evening. Fire crackling in the background. Glass of red wine. Nothing beats a chili that has been slow cooked for hours to produce melt in the mouth tenderness. Succulent beef with the acidity of tomatoes, with garlic and spices – all complimented with the warming background hint of Chilli. Couldn’t, get better!
Ingredients
  • Rump Roast – 4 pounds
  • Canned tomatoes – 2 cans
  • Onions- one large – coarsely chopped
  • Garlic – 3 to 4 cloves – finely chopped
  • Olive oil – 2 -3 tablespoons
  • Dried bay leaves – 2 large
  • Cumin seeds – 1 tablespoon
  • Dried oregano - 2 teaspoons
  • Dark beer – I can
  • Fresh Chillies- 5 – 6 – chopped
  • Garlic powder - 1 teaspoon (optional)
  • Roasted bell peppers – 2
  • Dried Chillies – 4 – 5 (see note)
  • Juice of one lemon
  • Salt and pepper to taste
Instructions
  1. Roast bell peppers by cutting in half and holding over a gas flame with tongs until the skin has blackened or by broiling in the oven. Allow to cool and peel the skin off. Chop coarsely
  2. Chop meat into bite size pieces. Season with salt and pepper
  3. Heat olive oil in a heavy-based casserole pot (a Dutch oven is ideal)
  4. Brown the meat in small batches and set to one side
  5. In the remaining oil, add cumin and cook for a minute to release essential oils (if needed add more oil and bring up to heat for this step)
  6. Add onion and cook until translucent.
  7. Now add bay leaves, garlic, and fresh chilies. Cook for 2 minutes. Be careful not to burn
  8. Deglaze the pot with the beer
  9. Re-introduce the meat and add roasted bell peppers. Stir well
  10. Add tomatoes, beer, lemon juice, oregano, dried Chillies and garlic powder (if using)
  11. Bring to the boil. Turn down heat and place lid on the pot. We are looking for the meat to cook at a slow simmer for 3 hours until it becomes melt in the mouth tender
Notes
This recipe yields 5 - 6 portions

Keywords: Best beef chili