Vegetarian Chicken Chili
Never miss meat again...this is really delish! Texture is amazing easy, fast, and freezes well!
Never miss meat again...this is really delish! Texture is amazing easy, fast, and freezes well!
- 2 cups water
- 1 cup diced onion
- 1 teaspoon smoked paprika
- 1 cup ketchup
- 1 (16 ounce) can garbanzo beans
- 1 (16 ounce) can kidney beans
- 2 (16 ounce) cans italian stewed tomatoes
- 8 ounces canned diced green chiles
- 1 -2 tablespoon worcestershire sauce
- 3 -5 dashes louisiana hot sauce
- 1 -2 teaspoon sugar
- 4 -5 tablespoons olive oil
- 1 cup diced green pepper
- 1/2 cup carrot diced
- 3 -4 garlic cloves chopped
- 1 -2 tablespoon chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoon all purpose greek seasoning
- 16 ounces vegan chicken chunks
- 1 (13 ounce) can mexicorn
- 1/2 cup cooked rice (optional)
- Carbohydrate 9.91835002553816 g
- Cholesterol 0 mg
- Fat 0.20485468768277 g
- Fiber 0.68371432608901 g
- Protein 0.831817254888691 g
- Saturated Fat 0.0305663247960196 g
- Serving Size 1 1 (197g)
- Sodium 343.147371159168 mg
- Sugar 9.23463569944915 g
- Trans Fat 0.0482503322452624 g
- Calories 40 calories
Step-by-step
- In large pot place chick peas, kidney beans, tomatoes, ketchup, sugar, Worcestershire sauce, green chili's, water (add more water if needed) and hot sauce.
- Stir and cook on medium heat.
- Add olive oil to skillet and add onions, green pepper, carrots and heat over medium flame.
- Cook 2 minutes then add garlic, cook until vegetables are tender.
- Be careful not to burn garlic.
- Add chili powder, cumin,Greek seasoning and paprika to vegetable mixture.
- Stir and cook about 1-2 minutes being careful not to burn.
- Add onion mixture to beans, stir bring to boil, lower heat and simmer for 30 minutes.
- Add chicken and corn, stir and taste (adjust seasonings as needed.
- Cook 10 more minutes and serve over rice if desired.
- Garnish with crushed tortilla chips, chopped tomatoes, chopped onions.
- Use vegan style grated cheese and sour cream if desired.
Adding finely chopped garlic to hot oil requires constant attention because small pieces burn within seconds. This recipe begins effectively by separating the heavy simmering base from the aromatic vegetable sauté. Cooking the onions, green peppers, and carrots for two minutes softens their cellular walls before the garlic enters the pan. Spices like cumin, chili powder, and smoked paprika contain fat-soluble aromatic compounds that release fully when exposed to direct heat. Stirring these spices directly into the hot oil and vegetable mixture for precisely one to two minutes blooms their flavors without turning them bitter. A heavy-bottomed Dutch oven distributes heat evenly across the base, preventing the thick tomato and ketchup mixture from scorching during the thirty-minute simmer. Vegan chicken chunks require significantly less cooking time than raw poultry, so introducing them during the final ten minutes prevents them from breaking down into a mushy texture. Freezing works exceptionally well for bean-based stews, provided the container allows for head space as the liquid expands. Cool the finished pot completely to room temperature before transferring portions to airtight containers for storage.
