Chili for your chill: Vegetarian Frito Pie

First couple of cold days in a row here.  Had to share this recipe. Enjoy!

P.S. Don’t share this with any of my fellow Texas relatives.  If my dad finds out I’m making no-meat chili with beans and texturized vegetable protein I will never hear the end of it.  (Shhh…thinking about serving it to him at Thanksgiving!)

vegetarian_chili21

 

 

 

 

 

 

VEGETARIAN FRITO PIE

Soak

1 ½ cups Texturized Vegetable Protein (TVP)

1 cup water or broth heated

 

Saute  

2 ½ Tbsp. oil

1 onion, chopped

3 stalks celery, chopped

2 carrots, chopped

1 red or yellow bell pepper, chopped

6 cloves garlic, preferably roasted

 

Make Dry Spice Mixture

1 tsp. salt

1 tsp. black pepper

2-3 Tbsp. chili powder*

2 tsp. cumin powder

¼ tsp. cinnamon

1 piece Mexican chocolate**, broken into pieces or grated

1 Tbsp. fresh ground coffee, dark roast or espresso

 

Add Liquids

1 Tbsp. soy sauce

1 Tbsp. sugar or maple syrup

1 chipotle pepper, diced and 2 Tbsp. adobo sauce (optional)

1 15-oz can diced tomatoes

1/2 cup water or broth

 

Blend With These 

1/2 cup frozen corn

1/2 can black beans or kidney beans, rinsed (optional)

 

Then Add These

½ cup purple cabbage, chopped

1 yellow squash, chopped

1 zucchini squash, chopped

1/2 cup frozen corn

1/2 can black or kidney beans, rinsed (optional)

1 cup water or broth

 

Top With These 

1 lime, juiced

Handful of chopped cilantro

Bunch green onions

1 avocado, chopped, sliced or mashed

Spoonfuls of Greek yogurt

Grated cheddar cheese

Corn chips

  1. Soak TVP in warm water or broth 30 minutes
  2. Heat oil and sauté, medium high TVP, onion, celery, garlic, bell pepper and carrots, 2 minutes. Then turn heat to medium, cover for 2 minutes to let veggies sweat.
  3. Add spice mixture and stir together, 2 minutes.
  4. Add soy sauce, sugar, chipotle pepper, adobo, and diced tomatoes and ½ beans if using.
  5. In food processor blend half chili mixture and 1/2 cup corn with ¼ cup water or broth.
  6. Add blended mixture back into pot.
  7. Mix in vegetables – squash, cabbage and corn***
  8. Add 1 cup water or broth
  9. Heat on medium high until chili bubbles, then turn to low and let simmer 30 minutes mixing regularly.       Add ½ cup liquid if needed.
  10. Turn pot off and leave lid on letting flavors meld for 20 minutes.
  11. Before serving add 1 Tbsp. vinegar or lime juice.
  12. Serve on a bed of chips with your choice of toppings lime wedge, cilantro, green onion, avocado, yogurt and cheese.

*You can use any red chili powder, ancho, pasilla, chipotle, cayenne, New Mexico or variety of them.

**Today I used Mexican chocolate with chipotle

***If you prefer your vegetables al dente then add them in 10-15 minutes into the simmering process.