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Chickenless chicken chili: how to rock the taste, but lose the meat {vegetarian} Recipe

by Lydia (The Perfect Pantry)
Chickenless chicken chili: how to rock the taste, but lose the meat {vegetarian}
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Ingredients

  • 1 onion, cut into 1/2-inch dice, divided
  • 3 carrots, sliced on the diagonal, divided
  • 2 bay leaves
  • 3 tsp ground cumin, divided
  • 3 tsp ground coriander, divided
  • 3 tsp chili powder, divided
  • 4 black peppercorns
  • 1 bell pepper (red or green, or a combination), cut into 1/2-inch dice
  • 1 medium sweet potato, cut into 1/2-inch dice
  • 1 Tbsp sunflower or canola oil (or any neutral oil)
  • 1/2 tsp crushed chiles
  • 1/2 tsp chipotle powder (or 1 chile pepper in adobo)
  • 1-2 spicy vegetarian sausages, cut into 1/2-inch pieces
  • 14 oz crushed tomatoes
  • 1 Tbsp red wine vinegar
  • 1 Tbsp kecap manis
  • 1-1/2 cups cooked pinto or black beans (canned okay)
  • 1-2 Tbsp Goya Masa Rica or cornstarch
  • 1 lime
  • 1/4 cup chopped fresh cilantro
  • Garnishes (to taste): sour cream, chopped mango, diced tomatoes, grated cheese

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1234g
Calories 1535  
Calories from Fat 198 13%
Total Fat 22.31g 28%
Saturated Fat 2.94g 12%
Trans Fat 0.0g  
Cholesterol 3mg 1%
Sodium 344mg 14%
Potassium 6423mg 184%
Total Carbs 270.3g 72%
Dietary Fiber 66.2g 221%
Sugars 36.94g 25%
Protein 73.61g 118%
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