Vegetarian Ventures: Sophie’s “You Won’t Believe it’s Vegetarian” Chili

There’s nothing better than a big, steaming bowl of chili on a cool, rainy October day.  By combining bits and pieces of various chili recipes and adding my own vegetarian flair, I’ve created a meatless chili so meaty that it has fooled even my carnivorous sixteen-year-old brother.  My favorite comfort food, I made a pot with my mom and grandma when I came home today for fall break.  It’s easy, guilt-free, and it will warm both your body and your soul.

Sophie’s “You Won’t Believe it’s Vegetarian” Chili
Makes 6 servings

Ingredients:
1 15-oz. can black beans (rinsed & drained)
1 15-oz. can red kidney beans (rinsed & drained)
1 15-oz. can white cannellini beans (rinsed & drained)
1 pkg. frozen Morningstar Meal Starters or other vegetarian ground “beef”
1 large 32-oz. can chopped tomatoes
8 cloves crushed garlic
2 cups chopped carrots
½ cup olive oil
3 chopped bell peppers (red, green, yellow)
½ jalapeño pepper
2-3 chilies in adobo
1 cinnamon stick
1 large can (about 3 cups) corn niblets
1 1/3 cups sherry or port
3 tbsp. chopped cilantro
4 tsp. chili powder
2 tsp. sea salt
2 tsp. cumin
2 tsp. ground pepper
Shredded cheese (cheddar, Monterey jack)
Cooked white rice

Directions:
1. Heat olive oil in large heavy pot. Sauté onion & garlic until soft, then add spices.
2. Stir in adobo chilies and jalapeño. Add vegetarian ground “beef,” breaking up large pieces with spoon.
3. Add bell peppers, carrots, sherry, and half of the cilantro. Sauté another 5 min.
4. Stir in beans and tomatoes. Drop in cinnamon stick and simmer on low for 45 minutes, stirring occasionally.
5. Add corn and simmer another 15 min.
6. Serve over rice. Garnish with remaining cilantro and shredded cheese if desired. Enjoy! 🙂

-Sophie Litwin