The temperature was 6 below yesterday, so I made a big pot of vegetarian chipotle chili.
Vegetarian Chipotle Chili
16 oz plant based sausage (we like Impossible brand)
1/4 cup olive oil
1 1/2 cups onion, diced
4 cloves garlic, minced
2 teaspoons cumin
1/2 teaspoon red pepper flakes (optional)
1/2 teaspoon black pepper
1/2 teaspoon chipotle chili powder
4 Tablespoons tomato paste
4 large carrots, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
3 stalks celery, diced
1 (28-ounce) can whole peeled tomatoes, drained, chopped
6 cups tomato juice
2 (15-ounce) cans kidney beans, drained
1 (15-ounce) can pinto beans, drained
2 teaspoons Chipotle Tabasco sauce (optional)
Salt to taste
Garnish (optional)
2 Tablespoons Chipotle Tabasco sauce (or more per preference)
8 ounces shredded sharp cheddar cheese (2 cups)
16 ounces sour cream
Instructions:
Crumble plant based sausage into skillet and stir over medium heat for 2 to 3 minutes. Set aside.
Heat oil in large heavy pot over high heat.
Add onions garlic, cumin pepper flakes and black pepper.
Sauté until onions are transparent.
Stir in chili powder and tomato paste.
Sauté for 30 seconds then stir in celery, carrots and peppers.
Cook and stir for 2-3 minutes.
Stir in tomatoes, tomato juice and beans.
Bring the mixture to a boil.
Stir in plant based sausage.
Reduce heat and simmer for 20 minutes.
Stir in the Chipotle Tabasco sauce and season to taste.
To make garnish:
Stir together the Chipotle Tabasco sauce and sour cream.
Top each bowl of chili with a spoonful of the sour cream/Tabasco mixture and then sprinkle with cheese.
Serve immediately.
. (Some require cats or other animals! The lace catnip comforter is a favorite of mine.)
