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PrintCookoff-Winning Veggie Chili
This uniquely rich chili combines warm spices and chocolate — like a Mexican mole sauce with traditional vegetarian chili ingredients. Meat is replaced with vegetable protein crumbles and black beans. Delicious with fresh corn-studded corn bread and maple butter and a crisp, light green salad. Serve garnished with sour cream or crème fraiche and avocado slices, if desired. Veggie chilis cook much quicker than meat based ones. If you want to simmer this for a while, turn to low and add another cup of broth.
Serves 4–6
- 1 ear corn, kernels shaved (or 3/4 cups frozen corn kernels, thawed)
- 2 tablespoons extra virgin olive oil, divided
- 1 medium eggplant, peeled and diced (about 3 cups)
- 4 garlic cloves, minced
- 1 large white onion, peeled and chopped (about 1 3/4 cups)
- 12 ounces veggie protein crumbles
- 1/2 jalapeno pepper, minced (more or less, to taste)
- 1 tablespoon ground cumin
- 1/2 teaspoon cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon smoked or regular paprika
- 1/2 teaspoon chili powder
- sea salt, to taste
- ground pepper, to taste
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 (14.5 ounce) can fire roasted or regular diced tomatoes with juices
- 1 cup vegetable broth
- 1 tablespoon fresh lime juice
- 2/3 cup semi-sweet chocolate, grated or shaved
In a large heavy skillet, roast the corn over medium high heat until golden, remove and set aside. Heat 1 tablespoon of oil in skillet over medium heat and cook eggplant with a pinch of salt until golden, about 10 minutes. Set aside.
In a large saucepan, heat remaining 1 tablespoon of oil over medium high heat. Add the garlic and sauté for 1 minute, then add the onion and cook until onion is translucent, about 7 minutes.
Reduce heat to medium. Add the protein crumbles, jalapeño, cumin, cinnamon, coriander, paprika, chili powder, salt and pepper and cook for 5 minutes, stirring occasionally. Add some juice from the tomatoes if mixture cooks too quickly. Reduce the heat to medium-low and stir in corn, eggplant, beans, tomatoes, broth, and lime juice. Cover and cook for about 10 minutes, stirring occasionally. Taste to adjust seasonings, then stir in chocolate.
Nutrition Info
Per serving (16.5 oz/468g-wt.): 480 calories (120 from fat), 14g total fat, 4g saturated fat, 29g protein, 71g total carbohydrate (20g dietary fiber, 18g sugar), 0mg cholesterol, 510mg sodium