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Vegan Chili from Peggy McCay

Peggy McCay

2 tablespoons grapeseed oil
1 salt, to taste
1 bunch fresh cilantro
1 cup tomato sauce
1 cup vegetable broth
1 teaspoon ground cumin
1 tablespoon chili powder, or to taste
1 15-ounce can vegetarian chili beans
1 14.5-ounce can Mexican-style stewed tomatoes
1 12-ounce package vegetarian ground beef substitute
1 garlic clove, minced
1 medium red onion, chopped
1 black pepper, to taste

In a stock pot heat the oil. Add the onions and sauté until just limp. Add the burger crumbles and brown well. Add all the other ingredients, one by one, except the cilantro. Bring to an almost boil, lower the heat put the entire bunch of cilantro on top for 15 minutes covered, stir a couple of times to make sure it doesn't burn at the bottom. Remove and discard the cilantro. Serve hot. Will keep in refrigerator for up to five days, or freezer for two months. Serve with a little chopped red onion and soy cheddar cheese sprinkled on top.

To be honest, this is not my own recipe. But I've tasted this and served it to my guests at dinner, who swore it was not a vegetarian chili. It’s the best chili I've ever tasted.

  • Calories: 0
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Calories from Fat: 0%
  • Cholesterol: 0 mg
  • Protein: 0 g
  • Carbohydrates: 0 g
  • Sugar: 0 g
  • Fiber: 0 g
  • Sodium: 0 mg
  • Calcium: 0 mg
  • Iron: 0 mg
  • Vitamin C: 0 mg
  • Beta Carotene: 0 mcg
  • Vitamin E: 0 mg