Monday, April 4, 2011


After a surprisingly cold and snowy Sunday, nothing hit the spot more than a big bowl of vegetarian chili with some of my best friends. Not just this, but my omnivorous companions, made sure to make it meat-free for me. Aww I love those guys! So straight from Chef Michael's kitchen, here is his version of veggie chili.

Stuff you need: 1. 2 cans diced tomatoes 2. 1 can kidney beans 3. 1 can black beans 4. 1 can chili beans 5. 1 can corn 6. 1 onion 6. a few bell peppers 7. your choice of faux meat 8. chili powder or a chili spices seasoning packet

First and foremost, chop up your onion and bell pepper, and sauté them in a little olive oil, until they're starting to get tender. You can do this in your giant soup pot or in a separate skillet- your choice. When your veggies are starting to get soft, throw everything else into the pot. That's right. The beans, the corn, the spices, and the fake meat. Plop it all in there!

Last night, Michael used Gimme Lean Ground Beef Style, which was delicious, but we both agree that we prefer Boca ground crumbles in our veg chili- highly recommend you try that version too.

After everything is combined in the soup pot, throw the lid on, turn the heat to low, and let it simmer as long as you can fight off the urge to devour it on the spot- the longer the better :)
When we could take it no longer, the three of us dug in and devoured! I've found a lot of meat-free chili recipes, but I must say that Michael's is one of my favorite. It's simple, hearty, and always ends up tasty. Great company. Great food. Thanks Michael!

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