History
In order to understand the history of Vegetarian Chili, you must understand it's origin and evolution.
In Spanish, the word chile, from the Nahuatl chīlli, refers to a chili pepper, and carne is Spanish for 'meat'. (wikipedia)
A recipe dating back to the 1850s describes dried beef, suet, dried chili peppers and salt. They were pounded together, formed into bricks and left to dry, which could then be boiled in pots on the trail. (wikipedia)
Chili originated from what is now northern Mexico and southern Texas. Unlike some other Texas foods, such as barbecued brisket, chili largely originated with working-class Tejana and Mexican women. The chili queens of San Antonio, Texas were particularly famous in previous decades for selling their inexpensive chili-flavored beef stew in their casual "chili joints". (wikipedia)
The San Antonio Chili Stand, in operation at the 1893 Columbian Exposition in Chicago, helped popularize chili by giving many Americans their first taste of it. San Antonio was a tourist destination and helped Texas-style chili con carne spread throughout the South and West. Chili con carne is the official dish of the U.S. state of Texas. It was designated by the House Concurrent Resolution Number 18 of the 65th Texas Legislature during its regular session in 1977. (wikipedia)
Vegetarian Chili
Vegetarian chili (also known as chili sin carne, chili without meat, chili non carne, and chili sans carne) acquired wide popularity in the U.S. during the 1960s and 1970s with the rise of vegetarianism. It is also popular with those on a diet restricting the use of red meat.
To make the chili vegetarian, replace the meat with a textured vegetable protein or tofu, quinoa, or a starchy vegetable, such as potatoes. Chilis nearly always include beans. Variants may contain corn, squash, mushrooms, or beets.
Raised in the Midwest where almost every dish or meal includes meat, I was skeptical about a meatless chili. But after many trials, this has become my go-to chili recipe when I need a "meat-detox."
This recipe is flavorful, substantial and easy to make. The most time you'll spend is sharpening your knife skills chopping all the vegetables.
Enjoy and let me know how you like it.
Vegetarian Chili
DESCRIPTION
INGREDIENTS
- 1 tablespoon extra virgin olive oil
- 2 bell peppers (chopped)
- 1½ cup mushrooms (chopped)
- 1 onion (chopped)
- 2 ribs celery (chopped)
- 3 cloves garlic (minced)
- 1 tablespoon chili powder
- 1 tablespoon dried oregano
- 1 teaspoon cumin
- ¼ teaspoon salt
- 30 ounces pinto beans
- 14.5 ounces diced tomatoes
INSTRUCTIONS
- In a large saucepan, heat oil over medium heat. (I prefer adding all the ingredients to a crock-pot and cooking on low for 3-4 hours)
- Add peppers, mushrooms, onion,celery, and garlic. Cook about 7 minutes until vegetables begin to soften.
- Add seasonings and continue to cook an additional 5 minutes, stirring occasionally.
- Add beans and tomatoes with all their juices and bring to a gentle simmer. Simmer 25 to 30 minutes, until chili is fragrant and slightly thickened.
Notes
NUTRITION
Check out the Kosher Cowboy's other vegan recipes and desserts here.
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