Vegetarian Chili
Everyone has their own version of chili but here's my vegetarian version. You can make it with the vegetarian burger or not. I put in a dried burger that I reconstitute with water.
Everyone has their own version of chili but here's my vegetarian version. You can make it with the vegetarian burger or not. I put in a dried burger that I reconstitute with water.
- 1/4 teaspoon salt
- 1/2 cup water
- 1 teaspoon chili powder
- 1 can diced tomatoes i use the chili diced tomatoes from western family
- 1 can black beans use whatever bean you like to use for chili. i jsut grab a random one...
- 1 tablespoon soy sauce my secret ingredient!
- 1/4 cup onion sauted in the bottom of pan
- 1 clove garlic peel...
- Carbohydrate 11.1378475 g
- Cholesterol 0 mg
- Fat 0.243035 g
- Fiber 4.48463756669313 g
- Protein 3.9042225 g
- Saturated Fat 0.05738675 g
- Serving Size 1 1 Serving (87g)
- Sodium 264.6996875 mg
- Sugar 6.65320993330687 g
- Trans Fat 0.054113125 g
- Calories 60 calories
Step-by-step
- Saute the onion in the bottom of the pan and get nice and sauteed.
- Then ad the tomatoes and beans.
- Stir until it boils.
- Add seasoning.
- This is a kind of a guess recipe and i make if differently ever time.
- It's really on how ever you grew up with it and how ever you like it.
- I like to sautee the garlic with the onion and sometimes i don't.
- It's up to you.
- This soup is good for company that isn't always on time because you can keep it on low and it won't affect the consistancy any.
- You can make it up to an hour in advance.
Ingredient quantities alone fail to convey how moisture absorption dictates the final mouthfeel of this dish. Textural success relies entirely on managing how the dried meat alternative and legumes interact with the surrounding liquid. When reconstituting textured vegetable protein or dried burger substitutes, monitor the water ratio closely so the mixture retains firmness rather than turning mushy. Excess liquid mutes the chili powder and garlic, masking the savory depth provided by the soy sauce.
- Saute the onion over medium-low heat for roughly seven minutes until translucent before introducing any garlic to prevent burning the alliums.
- Rinse canned black beans thoroughly under cold running water to eliminate excess canning liquid that otherwise thickens the pot with unwanted starch.
- Maintain a gentle simmer for 20 minutes to meld the tomatoes and spices without breaking down the structural integrity of the beans.
- Hold the finished soup on the lowest burner setting for up to 60 minutes safely without altering its overall consistency.
Leftovers develop deeper complexity as the starches cool and reabsorb remaining liquids overnight in the refrigerator. Reheating benefits from adding a splash of water to restore the proper pouring consistency lost during chilling.
