Chili Non Carne

  1. 1 cup sliced onion
    6 cloves garlic
    1/2 green bell pepper, sliced
    l medium zucchini, sliced
    2 cups sliced carrots
    6 ounces of portobello mushrooms, diced
    l and 1/2 teaspoons olive oil
  2. 1/4 teaspoon red pepper flakes
    2 12-ounce packages ground beef alternative
    l can (15.5 oz) chili beans
    l can (28 ounces) Mexican-style diced, stewed tomatoes with jalapeno chile peppers
    2 teaspoons dried oregano
    2 teaspoons ground cumin
    1/2 cup snipped fresh cilantro
  1. Place onion, garlic and bell pepper in a food processor, and pulse to chop. Set aside.
  2. Place zucchini, carrots and mushrooms in the food processor, and pulse to chop. If you decide not to use a food processor, we recommend dicing the veggies.
  3. In a five-quart saucepan, heat the oil and red pepper flakes for one minute on medium-high. Add the chopped veggies, and saute for 5 minutes, stirring frequently.
  4. Add the ground beef alternative, beans and tomatoes (with juice). Lower heat to simmer, add oregano, cumin and cilantro, and cook about 20 minutes.
  5. Makes 8 servings
  6. Recipe by Mary Sue

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases