Today is grocery shopping day, and last night as I approached my pantry shelves, there did not appear to be much in the way of fixins' for dinner. That is a personal challenge to my cooking skills, and so I rustled up what turned out to be some of the best vegetarian chili I've ever made, plus some cornbread ('cause you got to have cornbread with chili).
Like all my recipes, ingredient amounts are guesstimated. You've been warned. However, near as I can tell, this recipe makes about 5 hearty servings which weigh in at a whopping 224 calories each. Now you can't beat that, because one serving WILL fill you up. Here goes.
CINDY'S BARE PANTRY VEGGIE CHILI
1 Vidalia onion, chopped
1 cup mushrooms, chopped
3-4 cloves garlic, chopped
2 carrots, chopped
2 tbsp olive oil
2 cups mushroom broth (I use Pacific Organics)
1.5 cups chili beans (I use Westbrae Naturals)
28 oz diced tomatoes (I use Muir Glen Organic Fire Roasted)
4 oz chorizo style seitan (I use Upton's)
Chili powder and hickory salt to taste
In a large pot, heat the olive oil and sautee the onions with a little salt, until brown. Add mushrooms and carrots and continue sauteeing until soft and fragrant. Add garlic and sautee until it, too, is brown.
Add mushroom broth, tomatoes, seitan, and chili powder and stir well. Let it come to a boil and reduce about 1/4 of the way.
Remove 1/3 to 1/2 of the chili and place in a blender or food processor (you could also use an immersion blender). Process just a few seconds, until a thick, still chunky sauce forms. Pour it back into the chili pot and stir. Add hickory salt to taste.
Serve up with hot cornbread and crumble a little into your chili. Mmmmmmmmm.
BTW, although not generally a fan of mixes, there are a few I trust and I like both Hodgson Mills and Bob's Red Mill products. I used a Hodgson Mill cornbread mix (you add an egg, a little honey, a little oil, and water) to make a delicious batch of cornbread.