This is the perfect recipe for a rainy, chili day (no pun intended!)! I use to love the vegetarian chili at Fresh Market in Virginia Beach, VA. After years of experimenting and testing with different ingredients I have finally perfected it and think it´s close to Fresh Market´s if not better. The ingredients also vary depending on what´s in my fridge. Feel free to add other veggies or spices to create your own tasty chili. Even though I don´t follow a recipe, here is a good base below. The measurements are not exact as you can adjust according to your own personal taste.
Vegetarian Chili
1 pack Quorn (veggie meat)
kidney beans
black beans
white beans
2 tbsp tomato paste
2 dl or 1 cup of water
chili powder
paprika powder
garlic powder
1 yellow onion (optional)
1 chopped red bell pepper (optional)
1 chopped carrot (optional)
Sauté onion and Quorn in a sauce pan until soft and slightly golden brown.
Heat beans, tomato paste and water in a large pot.
Stir in Quorn/onion mix when ready to the bean mix in the pot.
Add spices
Stir frequently and bring to a boil. Lower heat and allow to simmer 15-20 min. or until the veggies are soft. Continue stirring to prevent stickage to the bottom of the pot. You´re hating it, when you have to clean the bottom of the pot due to lack of stirring. The pot literally has to soak for days before even the strongest Brillo pad (Svinto) can tackle it! So stir folks stir and don´t forget to lower the heat after it has come to a boil.
If you feel it is a little too thick, add a can of chopped tomatoes. Let me know if you have other ingredients or spices that would make it even yummier!
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