Now, chili is one of those foods which can attract controversy and strong opinion. There are those who believe that beans have no place in chili, like the chili con carne often also called Texas chili. Others like a lot of beans and minimal meat in their chili, while still others like to call a chicken and white bean stew by the name "chili." Many vegetarian chili recipes will also include high-protein grains like bulgur, though many chili purists would turn up their noses at it.
Honestly, if it's good, I like it all.I won't fight to the death over some literal interpretation of what a dish is supposed to be called, I'll just eat it.
Vegetarian ChiliMakes 6 servings
- 1 15-ounce can chili beans in sauce (I used Full Circle Chili Beans)
- 1 15-ounce can dark red kidney beans
- 1/4 cup red quinoa
- 1/4 cup bulgur
- 1 20-ounce can diced tomatoes, with the juice
- 1 T tomato paste
- 1 cup water
- 1 cup Morningstar Farms crumbles
- 2 teaspoons chili powder
- 1 tablespoon unsweetened cocoa powder
- 1 small dried chipotle chili pepper
- 1 T dried minced onion
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon oregano
- Put all ingredients in a large pot bring to a near-boil and then reduce the heat and let simmer on low for about an hour. Stir frequently so that nothing sticks to the bottom and burns. Or you could just throw everything in a crock pot, put it on low and walk away.
- Taste to adjust seasonings, remove the chipotle and serve.
One serving of this chili is 5 WW points on the new PointsPlus Plan.
- This chili is flavorful but not spicy. The chipotle gives it a little bit of heat, but even better, a wonderful smokiness which I think rounds out the flavor. Of course, if you have to have a number of alarms on your chili, feel free to add diced jalapenos or hot sauce to taste.