Vegetarian Chili for Meat Lovers
Vegetarian Chili | Substituting beans for meat doesn't mean skimping on flavor in this hearty comfort food!
It was our first family “Meatless Monday” dinner.
I say that with the caveat: I DID make a side of seasoned ground turkey breast for some of the (adorable) grumblers at the table. I wanted to show them that if they had the option to put it in after they tried the vegetarian version, they might like it better when compared side by side. I’m pretty happy with the outcome!
Our youngest child eats like a bird and I’m convinced yogurt alone sustains him. He ate maybe six bites… but he still ate it! Our tween is growing like a weed and eats pretty much anything, even if he is annoyed by it. He added some turkey, but loved every bit. The “self-proclaimed vegetarian” of the family still loves cured meats (pepperoni, salami, bacon) and dislikes most cooked items. He did himself in by adding too many raw jalapenos, but really liked the vegetarian option. And our sous-chef-kid will never love beans, no matter what I put them in or how I hide them. I’ll never stop trying to convince him, and he’ll never stop meticulously picking them out! My husband ate it with the ground turkey as well, but I think it was just to add bulk to his meal, honestly. He even went back for seconds! He was my biggest supporter, asking to have the leftovers packed up for his lunch the next day.
Vegetarian Chili | Loads of protein and savory veggies with a spicy kick!
When choosing the ground meat, I consulted with the butcher’s department at my local grocery store. I had hoped they might offer to grind some chicken breasts for me (which have less saturated fat), but alas… I was directed to the packaged area of the department. He advised me to choose the turkey since it was labeled as 94% or 99% fat free, indicating it was primarily breast meat. The chicken had no label, so it was probably ground together with all the darker bits as well. No, thank you.
(I haven’t missed the irony here, either… as I shop for only breast meat, and it was the breast cancer that sent me down this path! Ha, ha, ha… oh, the joys!)
I add this info about the meat so you can make the best decision for what works for your family. According to my doctors… less animal products are healthiest for your heart. But if you do include them, just opt for the best you can… locally sourced, hormone-free, organic, lean… yada, yada, yada. You get the point. This is about reducing the bad, not restricting yourself SO much that you no longer enjoy eating.
Vegetarian Chili for Meat Lovers | Hello, Sweetie!
Vegetarian Chili recipe:
Ingredients
1/2 medium yellow onion, chopped
4 ounces baby bella mushrooms, finely chopped
1 (12 oz) can kidney beans, drained (not rinsed)
1 (12 oz) can seasoned chili beans (not drained)
1 (12 oz) can lentils (drained, not rinsed)
1 (12-16 oz) jar favorite salsa
2 tsp Worcestershire sauce*
1 Tbsp chili powder
1 tsp ground cumin
4 oz of your favorite dark beer or lager (I used an “Oktoberest” style)
1 cup frozen veggies (we love peas & corn in this!)
your favorite toppings (scallions, jalapenos, cilantro, dairy-free sour cream & cheese shreds, avocado, etc.)
*My Worcestershire sauce lists ingredients like anchovies, which excludes this recipe from being “vegan.” It adds SO much of that “meaty” flavor, I can’t bring myself to leave it out. If you find a vegan brand, leave me a comment; I’d love to try it!
Directions:
Heat 1 tablespoon Olive oil on medium high heat in a Dutch oven or heavy bottomed pot. Add the diced onion and a pinch of sea salt. Cook for about 3 to 4 minutes until it starts to become translucent and softened.
Reduce heat to medium, add minced mushrooms and another pinch of salt. Cook about 5 minutes until darkened in color. (The mushrooms add a great “meaty flavor" and the size won't give to much texture for the wary/picky eaters.)
Add the dry seasonings (chili powder and cumin) and sauté for a minute. The heat brings out the natural oils and it starts to smell fantastic.
Add the Worcestershire sauce (aka: Secret Ingredient). Cook 2 minutes. The smell will instantly remind you of A1 steak sauce. Get ready for your mouth to water.
Add the beer. Pour a glass for yourself while you're at it. You're doing great!
Now add in all the salsa and beans. Easy peasy. Speaking of peas, I like to add the peas and frozen vegetables during the last 5 minutes of cooking or so. They soften up so quickly, they don't really need a long cooking time like the beans. So go ahead and cover the bean and salsa mixture after giving it a nice stir. Let this simmer on low for about 15 minutes.
Meanwhile, prepare all your favorite toppings… slice the avocado, jalapeños, chopped the cilantro, shred the cheese, etc. I made a dairy free sour cream topping, diluted with a little fresh squeezed lime juice. But use what you like!
Uncover the chili and add your frozen veggies of choice. Give it a taste and season with more salt if you think it needs it. Stir it up and let them cook for about 5 more minutes.
Ladle the chili into bowls and let everyone top their own. Serve with cornbread, chips, or as is! Enjoy!
Yield: serves 6-8
