Meatless Mission Chili

Meatless Mission Chili

  • Prep Time: 5 mins
  • Total Time: 50 mins
  • Servings: 4

    • About This Recipe

    “This is an adopted recipe that I’ve not yet had the chance to try. I have made similar vegetarian chilis before, and feel comfortable recommending it especially considerng the extant reviews, but would love more feedback from anyone else who might get to it before I do. Thanks!”

    Ingredients

  • 2tablespoonssafflower oil
  • 1garlic clove, minced
  • 1green bell pepper, chopped
  • 1stalkcelery, chopped
  • 1onion, chopped( 1/4 cup)
  • 1carrot, shredded
  • 1mediumzucchini, shredded
  • 1 (18ounce) cans tomatoes with juice
  • 1 (15ounce) cans kidney beans, drained
  • 1 (8ounce) cans tomato sauce, 1 cup
  • 1/4 cupwater
  • 1 1/2 teaspoonschili powder
  • 1/4 teaspoonhot pepper sauce, to taste
  • 1teaspoonbasil
  • 1teaspoonoregano
  • 1/2 teaspoonblack pepper

    • Directions

  • GARNISH: corn, chopped scallions, shredded Cheddar or Monterey jack cheese, or a combination, optional.
  • In a Dutch oven or 4-5 qt saucepan, heat oil.
  • Saute garlic, green pepper, celery, onion, carrot, and zucchini until crisp/tender, about 3 minutes.
  • As mixture cooks, stir in remaining ingredients.
  • Bring to a boil over high heat, then reduce heat to medium.
  • Cover and cook until heated through, about 5 minutes.
  • Top each serving with a garnish, if desired.
  • If you wish, set under broiler to melt cheese.
  • VARIATIONS: – add 1/2 cup whole raw cashews If reheating, add addt’l liquid, such as water, tomato juice, or veg stock.

    • Reviews

  • “Chili is one of my favorite foods and I recently became a Vegetarian so I had to find a way to still have it. I made a few changes though. I did a whole white onion, added Rotel tomatoes and green chilies, did a can of kidney beans, a can of Northern beans, omitted the bell pepper, and used a chili seasoning packet instead of chili powder. I’m letting it simmer for a couple of hours to develop the flavors. I’m so excited to eat some of it. I tasted it and its awesome so far. Thanks for the amazing recipe.”

  • “YUM, YUM, YUM!!!!This is still bubbling on the stove, waiting for the cornbread to finish baking, and I think I’ve eaten half of it from the pot!I love the mix of seasonings!I had to omit the bell pepper and the zucchini because I don’t have them today, and I also used a can of Rotel tomatoes with lime and cilantro since that’s what I had.The rest of the mix I followed exactly, and BOY is it delicious!So easy, too, and uses ingredients I *almost* always have on hand.Thanks for this great meatless option!We’ll be making this often this fall.:)”

  • “This was amazing chili!I doubled it so I’d have leftovers and am wishing now that I had made more.A couple of changes: I used olive oil instead of safflower, red & yellow bell peppers instead of green, and fresh tomatoes instead of canned.I didn’t add the hot sauce and only 1 out of 3 people eating added it.Yum!”

  • “First time making meatless chili.Family ate it up!Thank you for the recipe.”

  • “I really enjoyed this recipe.I used pinto beans, because that was what I had on hand, and topped it with sharp cheddar.Very good.”

  • “This is a delicious recipe.I made the following adjustments to the recipe:- Red bell pepper instead of green- No zucchini – I made this with 4 cans of beans – 3 cans of red kidney beans, and 1 of black beans. – Increased the amount of oregano- Added cumin powder & paprika (to taste)- No basil- No tomato sauceAlso, I simmered this for 2.5 hours.”

  • “I added Textured Vegetable Protien and left out the hot sauce, and it was great. I made it for a skate with Santa afternoon at our community center. Everyone really enjoyed it and eat it all up. Thanks!”

  • “Extant reviews were accurate.With no small irony, as two vegetarians, we must congratulate RedMeatGirl for posting the most wonderful meatless chili we have ever tried.We also noted that this chef is responsible for posting numerous vegetarian recipes so don’t be put off by the somewhat misleading name.BF loves chili, so he makes it a lot and therefore I tend to get tired of it, but this was simply too good to resist.I did halve the oil (used olive) and the jar of tomatoes I used was purported to be “fresher than canned.”Very fresh tasting, anyway, with all the fresh vegetables which made a truly memorable meal!I was hoping to bring some in to work for lunch the next day but the two of us ate it all last night:(Well anyway, thank you very much, I will be making this again.”

  • “This was so easy to do and uses ingredients that are readily available.The directions were precise and easy to follow.I used 2 gloves of garlic, a can of drained and rinsed black beans and extra water.This is a very good veggie chili with very little effort.Thanks so much for sharing this!”

  • “This is good! I made it last night, following the recipe except for substituting winter melon (a very bland vegetable) for the zucchini, which is hard to get here. I was a little doubtful about the cooking times, but found them to be good. The crunch of the carrot and celery that is left adds a pleasant texture to the dish. Thank you very much for sharing this recipe.”

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