Carly's Meaty-Beany Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 15 oz. can of NSA diced tomatoes1 15 oz. can of NSA black beans, drained and rinsed1 15 oz. can of NSA kidney beans, drained and rinsed1 15 oz. can of peeled and crushed tomatoes1 medium onion, diced1 cup water6 cloves garlic, minced1 dried bay leaf 1 small jalapeno pepper, seeds and membranes removed, diced1 medium portabello mushroom, chopped1 3/4 cups vegetarian beef crumbles1 Tbsp. extra virgin olive oil1 Tbsp. chili powder1 1/2 tsp. cumin1/2 tsp. celery seed1/2 Tbsp. freeze-dried cilantro (or 1 1/2 Tbsp. freshly chopped cilantro)1 dash of Worcestershire sauce (Annie's if vegetarian)1/2 dash Kosher salt2 Tbsp. no-pulp orange juice1/4 tsp. liquid smoke
1- Heat oil in a 3 or 4-quart pot on medium-high heat. Saute onions for 3-4 minutes until translucent. Add garlic and jalapeno, and saute another 2 minutes. Add in the mushroom and saute 2-3 minutes.
2- Add in chili powder, cumin and celery seed, and saute 1 minute or so, until scent begins to be released. Add in the beans, and mix until warmed through. Pour in the tomatoes and the water, and stir. Add in the bay leaf, bring to a simmer, and cover. Cook for 30 minutes.
3- Check seasonings. Add in the salt, the orange juice, the Worcestershire and the freeze dried cilantro. Stir, bring back up to a slow simmer, and cover, cooking another 30 minutes.
4- Pour in liquid smoke, stir and warm through. Serve, either on its own with garnishes of your choice, on top of nachos, or on top of a baked potato with snipped scallions on top.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CARLY783.
2- Add in chili powder, cumin and celery seed, and saute 1 minute or so, until scent begins to be released. Add in the beans, and mix until warmed through. Pour in the tomatoes and the water, and stir. Add in the bay leaf, bring to a simmer, and cover. Cook for 30 minutes.
3- Check seasonings. Add in the salt, the orange juice, the Worcestershire and the freeze dried cilantro. Stir, bring back up to a slow simmer, and cover, cooking another 30 minutes.
4- Pour in liquid smoke, stir and warm through. Serve, either on its own with garnishes of your choice, on top of nachos, or on top of a baked potato with snipped scallions on top.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CARLY783.
Nutritional Info Amount Per Serving
- Calories: 427.4
- Total Fat: 10.5 g
- Cholesterol: 0.0 mg
- Sodium: 502.0 mg
- Total Carbs: 57.5 g
- Dietary Fiber: 22.0 g
- Protein: 27.6 g
Member Reviews