If you've been keeping an eye on us at All About recently, you may have noticed how fortunate we are to have more than one serious foodie on the team. Talents that simply cannot go to waste.. which is why we have our biweekly family lunches for showcasing!
Today was Audrey's 'go.' Not only is she consistently kicking butt on the production line at our HQ, but she's one of the finest bakers in the entire county after hours.
For all the veggies in the audience, you'll want to save this one..
Vegetarian Chili
Total Time: 1 hour 15 minutes ( serves 1 – 5 )
Original recipe by Pinch of Yum
The "Meat"
- 1 cup walnuts
- 8 oz fresh mushrooms, washed stems removed
- 4 medium carrots, cut into chunks
The Chili
- 2 tablespoons olive oil
- 1 onion, finely diced
- 4 cloves garlic, minced
- 16-ounce can diced green chiles
- 3 tablespoons tomato paste
- 2 – 3 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 2 tablespoons soy sauce
- 1 – 2 teaspoons salt (more or less for taste)
- 2x 14 oz cans diced or crushed tomatoes, with juices
- 14 oz can of beans of choice
- 1 cup of water
Instructions
- Pulse all ingredients for "the meat" in a food processor until broken down into a chunky paste-like texture. Set aside.
- Heat the olive oil over medium heat. Add the onions and garlic. Sauté for 5-10 minutes until very soft.
- Add green chiles, tomato paste, chili powder, cumin, smoked paprika, and soy sauce.
- Add your “meat” to the pan – once it mixes in and starts cooking, it should start to resemble chili meat. Let the “meat” cook for 10 minutes or so to soften the vegetables. Season with salt.
- Add tomatoes, beans if you want, and water to get the consistency right. Let it simmer for about 45 minutes to soften the vegetables, thicken it up, and let the flavours come together.
- Serve sizzling and with your favourite chili toppings!
No, not our own original recipe, but wayyyy too good not to share. Perfect for a potluck lunch, family barbecue (bbq), work function, and so on! Happy cooking, friends.