Vegetarian Field Roast Chili
Image: White ceramic serving bowl filled with a tomato based stew made with vegetarian meat, and various other ingredients and toppings.
Description: This is my go-to recipe for vegetarian chili, made with 2 kinds of beans, field roast sausage and delicious flavor to keep you warm in the winter and coming back for more!
Yield: Recipe makes 4-6 servings
Ingredients:
3/4 cup red kidney beans, dried* or 1 ½ cups canned kidney beans
3/4 cup black beans, dried* or 1 ½ cups canned black beans
3 Field Roast Sausage (any variety), chopped
4 stalks of celery, rough chopped
3 medium carrots, chopped
1 medium yellow onion, chopped
6 cloves garlic, minced
2 - 25 ounce cans stewed tomatoes
2 tablespoons vegetarian beef bouillon or vegetable bouillon
3 cups water
2 tablespoons tomato paste
1 tablespoon apple cider vinegar
4 tablespoons Vegan Worcestershire
2 tablespoons Cholua Hot Sauce (or preferred hot sauce)
2 tablespoons celery Seed
1 tablespoon ground Coriander
2 tablespoons chili powder
3 tablespoons smoked paprika
2 teaspoons red pepper flake
1 tablespoon cayenne pepper
2 tablespoon dried thyme
2 tablespoons cumin seeds or 4 tablespoons ground cumin
1 teaspoon fresh nutmeg, grated
Optional Toppings:
Hot sauce, for topping
4 teaspoons chives, for topping
1 cup shredded vegetarian/vegan cheddar cheese, for topping
2 avocados, chopped, for topping
1/2 cup Vegan Sour Cream, for topping
Extra virgin olive oil, for topping
Directions:
Add 1 tablespoon avocado oil or other cooking oil to a big soup or stock pot.
Add the field roast and brown on low heat for 4-6 minutes, stirring occasionally.
Then, add all the chopped vegetables and seasonings, and sauté on medium heat for 3-4 minutes.
Add in the cooked beans, stewed tomatoes, water, bouillon, vinegar, hot sauce, Worcestershire sauce and tomato paste. Stir to combine, and put a lid on the pot.
Cook on medium-low heat for 20-25 minutes, stirring occasionally.
Ladle the chili into a bowl. Top with avocado, sour cream, cheddar cheese, chives, hot sauce, and a pinch of nutmeg. Serve and enjoy!
Notes:
*If using dried beans, you’ll need to presoak and cook the beans first according to the package directions before starting on the rest of the recipe.