Veggie Chili

19 ingredients
8 steps

Ingredients

  • 1/2 cup olive oil
  • 3 tablespoons whole cumin seeds
  • 1 tablespoon crushed red pepper
  • 1 teaspoon whole fennel seeds
  • 3 pounds carrots, chopped
  • 4 medium zucchini, chopped
  • 3 large onions, chopped
  • 1 large bunch broccoli (or 2 smaller ones), chopped
  • 1 bunch celery, chopped
  • 1 gallon chopped tomatoes packed in juice
  • 3/4 cup chili powder
  • 1/2 cup all-purpose seasoning, such as Spike
  • 1/2 cup onion powder
  • 1/3 cup dried basil
  • 1/3 cup garlic powder
  • 1/3 cup dried oregano
  • 2 teaspoons ground black pepper
  • 4 cups textured vegetable protein, soaked in hot water to reconstitute, then rinsed and drained
  • 6 cups canned kidney beans, rinsed and drained

Directions

  1. 1
    Heat the olive oil in a large pot over medium heat.
  2. 2
    Add the cumin seeds, crushed red pepper and fennel seeds and cook until very aromatic, 3 to 4 minutes.
  3. 3
    Add the carrots, zucchini, onions, broccoli and celery and saute until the veggies are tender, about 10 minutes.
  4. 4
    Add the tomatoes, 8 cups water, chili powder, all-purpose seasoning, onion powder, basil, garlic powder, oregano and black pepper and stir to combine.
  5. 5
    Stir in the textured vegetable protein, then the beans.
  6. 6
    Simmer for 10 to 15 minutes.
  7. 7
    Taste and adjust seasoning if need.
  8. 8
    Serve hot.

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