RCI-SP.003.0721.001

Vegetarian Crumbles Chili

From: The Duke Diet Prep Time: 20 minutes | Cook Time: 35 minutes Servings: 4

nut-free
Prep45 min
Cook35 min
Total80 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Slice the mushrooms into bite-sized pieces, roughly the size of ground meat; set aside with the chopped onion and bell peppers.
2
Heat a large heavy-bottomed pot over medium-high heat and coat lightly with cooking spray. Add the mushroom pieces and cook for 4-5 minutes, stirring occasionally, until they release their moisture and begin to brown slightly.
5 minutes
3
Add the chopped onion, green bell peppers, diced green chile peppers, and minced garlic to the pot. Cook for 3-4 minutes, stirring frequently, until the vegetables soften and the garlic becomes fragrant.
4 minutes
4
Stir in the chili powder, ground cumin, and cayenne pepper, stirring constantly for 30 seconds to bloom the spices and release their flavors.
5
Add the canned whole tomatoes with their juices, breaking them apart with a wooden spoon as they go into the pot.
6
Pour in the water and stir in the vegetable broth. Bring the mixture to a simmer over medium heat.
7
Add the vegetarian crumbles to the pot and stir well to distribute evenly throughout the chili. Continue simmering over medium heat.
8 minutes
8
Drain and rinse the canned black beans, then add them to the pot along with the canned chili beans (including their liquid). Stir well to combine.
1 minutes
9
Reduce heat to medium-low and simmer uncovered for 15-18 minutes, stirring occasionally, until the chili thickens slightly and the flavors meld together.
17 minutes
10
Taste and adjust seasoning as needed with additional chili powder, cumin, or cayenne pepper. Serve hot.

What Makes This Variant Distinct

  • Original variant

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