Vegetarian Chili with chipotle and cocoa Recipe
Chili is one of those foods which can attract controversy and strong opinion. There are those who believe that beans have no place in chili, like the chili con carne often also called Texas chili. Others like a lot of beans and minimal meat in their chili. Honestly, if it’s good, I like it all. I wanted to marry my love of chipotle and mole together in a single chili and came up with this very satisfying and delicious dish.
- 1 15-ounce can chili beans in sauce (I used Full Circle Chili Beans)
- 1 15-ounce can dark red kidney beans
- 1/4 cup red quinoa
- 1/4 cup bulgur
- 1 20-ounce can diced tomatoes, with the juice
- 1 T tomato paste
- 1 cup water
- 1 cup Morningstar Farms crumbles or other tvp crumbles
- 2 teaspoons chili powder
- 1 tablespoon unsweetened cocoa powder
- 1 small dried chipotle chili pepper
- 1/4 cup minced onion
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1 teaspoon oregano
- Put all ingredients in a large pot bring to a near-boil and then reduce the heat and let simmer on low for about an hour.
- Stir frequently so that nothing sticks to the bottom and burns.
- Or you could just throw everything in a crock pot, put it on low and walk away.
- Taste to adjust seasonings, then remove the chipotle before serving. Top with minced chives or green onion, if desired.
Member recipes are not tested by the CHOW food team.