I adapted this recipe from a Cooking Light chili. Don’t be afraid to fiddle with the spices to make it taste the way you like it. I made a batch for 70 people this week at our church and everyone loved it! Check out the accompanying cornbread recipe.
Veggie Chili with Indian spices
- Cooking spray (I actually use at least 3 tablespoons olive oil, rather than just a layer of cooking spray)
- ½ tsp salt
- 1 ½ lbs fake meat, optional (I used the Quorn tenders from the frozen food section; if you’d rather have a “beefy” feel, try Morningstar farms “crumbles”, also in the frozen foods)
- 1 onion, chopped
- 2 tsp minced garlic
- 3 tbsp garam masala (see below)
- ½ tsp ground cinnamon
- ¼ tsp ground red pepper
- 1/8 tsp ground nutmeg
- one 6 oz. can tomato paste
- 1 cup water
- 2 tbsp red wine vinegar
- 1 (28 oz.) can diced tomatoes, undrained
- 2 (15.5 oz.) cans dark red kidney beans, rinsed, drained
- 1 (15.5 oz.) can light red kidney beans, rinsed, drained
- 1 bag frozen corn
- 3 tbsp cumin
- 2 tbsp coriander
- 1tbsp black peppercorn
- ½ tbsp cardamom
- ¼ tbsp ground cloves
1) Heat oil and sauté Quorn, onion, garlic, and salt until the onion is close to translucent
2) Add garam masala, cinnamon, red pepper, nutmeg, and tomato paste. Saute until things are well mixed together.
3) Add water, vinegar, and tomatoes. Cook 5 minutes.
4) Add beans and corn and cook for about 20 minutes.