Vegetarian Chili

Day two of being meat-free.  So far, I haven't killed anyone, none of my pets look tasty, and I haven't had any cravings for meat...Of course, this is day two...Though I didn't say I was giving up meat, I'm just helping to make this easier for my son.  This weekend, my husband and I have a charity event we are going to with some of his colleagues from work, and I plan to take advantage of the non-vegetarian food.  As for showing more love, I wrote four short notes to friends yesterday and one apology letter to someone that I think I misjudged.

The biggest mistake I've seen with vegetarian food is that the recipes are bland and boring.  Or they are so creative with unusual vegetables/ingredients that they look scary.  I know it's almost impossible to make vegetarian foods taste exactly like the real thing, but that's no excuse for forgetting to season dishes properly.  My mother-in-law has an amazing talent for making vegetarian food taste exactly like the real thing.  A lot of her food is Vegan as well.  Unfortunately, I don't have the budget for some of the ingredients required to cook that way.  I've never met another person able to create the type of food that she has.

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Vegetarian Chili

3 tbsp Olive Oil

1 Onion, chopped

1 Bell Pepper, chopped

4 Cloves Garlic, minced

1/2 Can Loma Linda's Redi-Burger(don't worry I have other recipes to use up the rest)

2 tbsp Parsley

1 tbsp Ground Cumin

1 tsp Spanish Paprika

1/2 tsp Dried Oregano

1/2 tsp Garlic Powder

1/2 tsp Jalepeno Powder

2 tbsp Lime Juice

3 Cans Beans(I used 2 cans black beans and 1 can of pinto beans with jalapenos)

1 Can of Tomato Paste

2 cups of Water

2 tsp Better than Bouillon No Beef Base

2 1/2 tbsp Tapatio

Pink Salt to Taste

In a large pot, heat oil and cook onions and peppers for 5 minutes.  Add the garlic and the burger and cook for another 2 minutes.  Add the parsley, cumin, paprika, oregano, garlic powder, and jalapeno powder, and cook for another 2 minutes to help bring out the flavor of the spices.  Add the lime juice, the beans, tomato paste, water, and the bouillon and bring to a boil.

Turn the heat down to low, cover, and cook for 1 hour, occasionally stirring or adding water when needed.  Add Tapatio and salt just before serving.  You'll notice from the picture above that I served my chili over a baked potato, added some cheddar cheese, and a tbsp of sour cream, and never missed the fact that there wasn't meat in the chili.

Chili is one of the great peasant foods.  It's one of the few contributions Americans have made to the world cuisine.  Eaten with cornbread, sweet onions, sour cream, it contains all five elements deemed essential by the sages of the Orient: sweet, sour, salty, pungent, and bitter.

-- Rex Stout