vegetarian chili

stormy fall sunday afternoon. perfect for a bowl of chili.


  • 1 tsp evoo
  • 1 yellow onion, chopped
  • 1 fresh jalapeno, seeded, diced
  • 1 sweet red pepper, diced
  • 1 package Boca/morningstar/quorn crumbles (optional)
  • 1 can red beans (or kidney beans, but they freak me out)
  • 1 can fire roasted tomatoes
  • 2 cups vegetable stock
  • 1/2 cup beer (I used Beck’s octoberfest)
  • 2 tsp tomato paste
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1/2 tsp crushed red pepper
  • s and p to taste
Put evoo in pan over medium-high heat, add onion–cook for about 4-5 minutes until onions are translucent. Add peppers, crumbles and spices and cook for an additional 2-3 minutes. Add vegetable stock, tomatoes, tomato paste, and beans. Reduce heat to simmer for 10-15 minutes. Add s and p if desired. Top with cheese and sour cream or serve over rice.
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