I use to be a full vegetarian years ago when I was raising my boys, It was hard to try to please everyone after a day of work with 2 diferent meals, so I learn to make vegetarian meals that look and taste as they had meat in them. And boy they love it! They never knew they were eating veggie crumbles in their chili, tacos and lasagna and spagueti sauce until years later. Matter of fact, they surprised me...as I learned they prefer those dishes with the vegie meat to the original recipes. You have to try them, at least for 2 to 3 times a week for a family who is not all into the vegetarian preference.
INGREDIENTS
1 cup coarsely chopped onions, divided
3 cloves garlic, minced
2 teaspoons olive oil
2 very pack tablespoons chili powder
1 teaspoon ground cumin
1 can (28 oz.) crushed tomatoes
1 can (14.5 oz.) diced tomatoes
2 can (15 oz.) organic chili beans, or rinsed and drained pinto beans or a mix of black, pinto and red beans.
2 1/2 cups water
1 teaspoon dried coriander
1 package (12 oz.) vegetarian Meat Crumbles
2 1/2 cups coarsely chopped sweet potatoes
Shredded cheddar cheese (optional)
cilanntro leaves (optional)
one slice jalapeno (optional)
avocado (optional)
DIRECTIONS
1. In a big pot cook 3/4 of the onion and the garlic, with the sweet potatoes in hot oil until tender and the sweet potatoes have a softer feel . Stir in chili powder and cumin. Cook and stir for 1 minute more. (stiir the jalapeno if is use) 2.Stir the meat crumbles and cook with all the vegies and spices in low-med heat for about 10 mns, this is the secret to a good meat flavor base, as the crumble suck all the flavorful juices and becomes tastier than even regular meat, having all the chili flavors and beautiful color. It is really more flavorful than regular meat and dont have any bad fat, the beauty of this chili is you control completly the fat intake with the use of only good fats and a little olive oil. Not that oily film floating around your chili !
3. Stir in crushed tomatoes, beans, undrained diced tomatoes, water, coriander (you can ad a cup of organic corn if you want). Bring to boiling. Reduce heat. Simmer, covered, for 1 hour, stir occasionally. 4. Return to boiling. Reduce heat. Simmer, uncovered, for 10 minutes more or until sweet potatoes are tender enough and the liquid has thicken. Ladle into serving bowls. Serve topped with the remaining 1/4 cup onion & cilantro,cheddar cheese and avocado (if desired).
