Fueled by Carrots

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Hearty Harvest Chili

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I’m blessed this Thanksgiving holiday to have my family visiting from Kansas.  Although they love their meat… they are always willing to try out new things and eat vegetarian once in a while.

My sister requested my vegetarian chili… this is the first recipe that I created and called my own.  In fact, it is one of my most requested recipes is my vegetarian chili. I concocted this recipe by trial and error and combining several elements of different recipes I came across.

Enjoy!

 

 

Hearty Harvest Chili

Ingredients

Olive oil for pan

2 large onions, diced

6 cloves garlic, minced

1 TBS tomato paste

1 TBS vegan Worcestershire sauce

1 TBS BBQ sauce

1 TBS chili powder

1 1/2 tsp brown sugar

1 1/2 tsp soy sauce

1 tsp celery salt

1/2 tsp cumin

1/2 tsp black pepper

1/2 tsp white pepper

1/2 tsp cayenne pepper

1/2 tsp season salt

1/2 tsp onion powder

1/2 tsp garlic powder

8 oz mushrooms, stemmed and quartered (sometimes I use 16 oz)

2 green peppers, chopped

2 stalks celery, diced

1 small zucchini, chopped

2 jalapeno peppers, minced

28 oz whole pealed tomatoes, torn apart with juice

3 cans beans (your choice)

1 bag meatless crumbles

hot and spicy v-8

Instructions

Heat oil, add garlic and onions. Saute for 10 minutes.

Meanwhile, in a small bowl mix together the next 14 ingredients.

Add the mushrooms and seasoning mix and saute until the mushrooms release their liquid and soak most of it back up.

Add the peppers, celery and zucchini and saute for another 5 minutes.

Add remaining ingredients and cook ~30-60 minutes. Adjust liquid content with v-8.

Taste and adjust seasoning.

Serve with Frito's and shredded cheese.

http://fueledbycarrots.com/hearty-harvest-chili/


I’m linking up today with Running on Happy, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday; and Rock My Vegan Socks & VNutrition for Healthy Vegan Fridays!

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8 Comments

  1. Deborah @ Confessions of a mother runner

    The meatless crumbles are great in chili-thanks for linking up
    Deborah @ Confessions of a mother runner recently posted…Hearty Fall Lentil StewMy Profile

    Reply
    1. Vicki (Post author)

      Yes!

      Reply
  2. Rachel

    This recipe looks amazing. We love chili in our house, and I love trying new chili recipes all the time. Thanks!
    Rachel recently posted…Protein Boosted Cinnamon Banana BreadMy Profile

    Reply
    1. Vicki (Post author)

      THanks!

      Reply
  3. Kimmythevegan

    Holy moly girl, you got a lot of goodness into that pot!! It sounds incredibly flavourful. Your family is lucky to have had this on their Thanksgiving table!
    I’m tempted to make myself a big pot of this and freeze it in lunch sized portions for days I know I’ll be in a rush with no lunch prep-time. YUM!
    Thanks so much for sharing at Healthy Vegan Fridays – I’m pinning & sharing.
    I hope you had a wonderful Thanksgiving Vicki!
    Kimmythevegan recently posted…Seared Tofu and RiceMy Profile

    Reply
    1. Vicki (Post author)

      This is so freezer friendly!

      Reply
  4. Mary Ellen @ VNutrition

    This looks so delicious! So much good stuff in that chili!

    It’s great to hear your family is open to trying veg foods. I’m sure anyone would if you served them your tasty chili!
    Mary Ellen @ VNutrition recently posted…Healthy Vegan Fridays #127My Profile

    Reply
  5. Pingback: 5 Great Recipes for Fall - Fueled by Carrots

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