Anyway... I will put you out of your misery and nail-biting, suspense-filled agony and spill the beans (heh) on the "secret" ingredient. It's cocoa. Cocoa powder does actually lend a certain depth and smokiness to vegetarian chili. It does not make it taste chocolatey at all - but at least there is now incontrovertible proof that chocolate makes everything better ;)
|Mmmm, chocolatey! (Just kidding.)|
"Secret" Ingredient Vegetarian Chili
Makes 10-12 small bowls
- 1-2 tbsp oil (my preference is canola)
- 1 large onion, diced
- 2 tbsp dried oregano
- 2x540ml cans of beans (my preference is one of kidney and one of romano)
- 800ml can crushed tomatoes
- 800ml can diced tomatoes
- 3 tbsp paprika
- 2 tbsp cocoa
- 1 tbsp dried cilantro
- 2 tbsp garlic powder
- salt to taste
- 1/4 tsp cayenne pepper (this makes a relatively mild chili)
- 1 package (200-400g) vegetarian Italian sausage, diced or vegetarian ground beef
- 2 cups frozen peas or corn kernels
- Heat oil in a skillet over medium-high heat. Add onions and oregano. Cook until onions are soft and starting to brown, stirring occasionally.
- Add vegetarian sausage or ground beef to pan and an extra teaspoon or two of oil if necessary. Cook until meat substitute is browned. Set aside.
- Empty cans of crushed and diced tomatoes into a large saucepot over medium heat. Stir in remaining spices. Heat for a minute or two.
- Add beans and drained meat substitute/onion mixture to saucepot. Keep on heat for at least 10 minutes, stirring frequently. Spoon chili into individual bowls, top with cheese or sour cream, and serve!
|I hope you enjoy :)|