BEEFLESS CHUCK CHILI
BEEFLESS CHUCK CHILI

BEEFLESS CHUCK CHILI

Yield
12 portions
Ingredients: Measure:
Vegetable oil
1/4 cup
Onions, chopped
5 onions
Jalapeno pepper, deveined, seeded and minced
1
Garlic, minced
4 cloves
Chili powder
6 tbsp
Ground cumin
3 tsp
Bay leaves
2
Tomato paste
1/2 cup
Canned chickpeas, drained, rinsed
2 cups
Dark red kidney beans, drained, rinsed
2 cups
Frozen corn
2 cups
Chipotle pepper in adobo sauce, pureed
2 tbsp
2 quarts
Vegetable stock
1 quart
4 lbs
Salt, as needed
Ground black pepper, as needed
Chopped fresh cilantro
1/2 cup
Lime wedges
12
Vegan sour cream
1 cup

Directions

  1. In a large pot, saute onion, jalapeno and garlic in oil until onions are translucent.

  2. Add chili powder, cumin, bay leaf and tomato paste; cook 5 minutes.

  3. Add chickpeas, kidney beans, corn, tomatoes and chipotle. Add stock to cover vegetables. Bring to a boil; reduce heat and simmer 30 minutes, stirring often.

  4. In saute pan, in batches, caramelize beefless tips on all sides until golden brown and add to chili. Season with salt and pepper to taste. Remove bay leaves.

  5. Garnish chili with cilantro, sour cream and lime wedges.

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