MEMBER RECIPE
erebus chili Recipe
By adrndack
Difficulty: Easy |
Total Time:
5+ hours
|
Active Time:
|
Makes:
at least 6 servings
my basic vegetarian chili. i add to it and change things every time i make it. the measurements are not set in stone and i generally add MUCH more garlic and spice than this recipe suggests.
i love it with fresh guacamole, fresh diced onion and sour cream/yogurt.
INGREDIENTS
- 29 oz can tomato puree
- 3 15 oz cans beans, drained and rinsed (i like black, pinto & kidney)
- 1 can chipotle in adobo sauce
- 8+ cloves garlic, diced
- 1 small onion, finely chopped
- 1 cup frozen corn
- 3+ fresh chile peppers, diced
- 3 TBSP vegetable oil
- 14 oz Gimme Lean "beef" (or your choice of veggie "meat")
- 1 1/2 tsp cumin
- 1/2 tsp cayenne
- 2 tsp paprika (i use smoked)
- 1/4 tsp allspice
- 1/4 tsp cinnamon
- black pepper to taste
- 1/2-1 cup water
INSTRUCTIONS
- place the tomato puree in a slow cooker. add cumin, cayenne, paprika, allspice, black pepper and cinnamon. add two tablespoons of the adobo sauce and two diced chipotles. add beans and corn.
- saute the onions, chile peppers and garlic in the vegetable oil for a few minutes over medium high heat. add the “beef” and saute for a few more minutes. if you use Gimme Lean then be sure it gets “chopped up” into small pieces. add to slow cooker.
- set slow cooker to high and add 1/2 cup water. add more water to achieve desired thickness.
- cook for 4+ hours.
Member recipes are not tested by the CHOW food team.
I doubled the recipe but used only 2 chile peppers because i was afraid of how hot that would make it! This will be my go to chili recipe because of the variation of beans and veggie "meat" from now on.