I’ve been a vegetarian since I was 14. This is one of my favorite vegetarian recipes.
What You Need:
two bags Morningstar Farms fake chicken, cut into small pieces
one onion, diced
one red bell pepper, diced
one can (4 oz) diced green chilies
one cup salsa (I use medium but you can use hot if you prefer; I just buy the store brand)
three cans vegetable broth
three cans Great Northern beans
one tablespoon minced garlic
cumin
garlic powder
onion powder
What You Do:
In a big pot, sauté the garlic, onion and diced red pepper in a little olive oil until slightly soft. Add the chicken and sprinkle liberally with cumin, garlic powder, and onion powder. Stir and cook for a couple minutes. Add the broth, beans, green chilies and salsa. Stir. Add ½ teaspoon of cumin, ¼ teaspoon of onion powder and ¼ teaspoon of garlic powder (or more if you want it spicier). Stir. Bring to a boil. Reduce heat and simmer for about 40 minutes.
Note: this recipe makes a huge pot of chili. I like that because I like eating leftovers for lunch the rest of the week. It also freezes and reheats well. However, if you don’t want a giant pot of chili, you can easily cut the recipe in half.
Non-vegetarian version: if you don’t want vegetarian chili, you can use one pound cooked, diced chicken instead of the Morningstar Farms fake chicken.
