Ingredients with Measurements:
- 2 cans (15 oz each) of kidney beans, drained and rinsed
- 1 can (14.5 oz) of diced tomatoes, undrained
- 1 package (12 oz) of Morningstar Farms Veggie Crumbles
- 1 green bell pepper, chopped
- 1 red onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable broth
- 1 tablespoon olive oil
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, green bell pepper, and minced garlic. Cook for 5-7 minutes or until the vegetables are tender.
3. Add the Morningstar Farms Veggie Crumbles, chili powder, ground cumin, dried oregano, salt, and black pepper. Stir to combine and cook for 2-3 minutes.
4. Add the drained and rinsed kidney beans, diced tomatoes (undrained), and vegetable broth. Stir to combine.
5. Bring the chili to a boil, then reduce the heat to low and simmer for 20-25 minutes, stirring occasionally.
6. Taste the chili and adjust the seasoning as needed.
7. Serve hot with your favorite toppings.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Per serving (based on 6 servings):
- Calories: 230
- Total Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 950mg
- Total Carbohydrates: 34g
- Dietary Fiber: 12g
- Sugars: 6g
- Protein: 14g
Substitutions for ingredients:
- You can use any type of beans you like instead of kidney beans.
- You can use fresh tomatoes instead of canned tomatoes.
- You can use vegetable or chicken broth instead of vegetable broth.
Variations:
- Add a can of corn for extra sweetness and texture.
- Add a diced jalapeño pepper for extra heat.
- Use different spices like smoked paprika or chipotle powder for a smoky flavor.
Tips and Tricks:
- To make this recipe even faster, you can use pre-chopped onions and peppers.
- This chili can be made ahead of time and reheated for an easy meal.
- Serve with cornbread or tortilla chips for a complete meal.
Storage Instructions:
Store leftover chili in an airtight container in the refrigerator for up to 4 days.
Reheating Instructions:
Reheat the chili in a pot over medium heat until heated through.
Presentation Ideas:
Serve the chili in individual bowls and top with shredded cheese, sour cream, and chopped cilantro.
Garnishes:
- Shredded cheese
- Sour cream
- Chopped cilantro
- Diced avocado
- Sliced jalapeño peppers
Pairings:
- Cornbread
- Tortilla chips
- Salad
Suggested Side Dishes:
- Cornbread
- Rice
- Salad
Troubleshooting Advice:
- If the chili is too thick, add more vegetable broth or water to thin it out.
- If the chili is too thin, let it simmer for a few more minutes to thicken.
Food Safety Advice:
- Make sure to cook the Morningstar Farms Veggie Crumbles according to the package instructions before adding them to the chili.
- Store leftover chili in the refrigerator within 2 hours of cooking.
Food History:
Chili is a popular dish in the United States, especially in the Southwest. It is believed to have originated in Texas in the 1800s and has since become a staple in American cuisine.
Flavor Profiles:
This chili is savory, slightly spicy, and has a hint of sweetness from the diced tomatoes.
Serving Suggestions:
Serve this chili as a main dish for lunch or dinner.
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