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Vegetarian Chili

Dontated by Mark ( Marcus ) Shlosberg

2 medium onions chopped
1 15 oz jar nopalitos (cactus) {drained rinsed & diced}
2 cups (dry measure) textured soy protien "beef" chunks
1/2 pound mushrooms (sliced)
4 cloves garlic(peeled & minced)
4 14 oz cans pinto beans (drained)
2 14 oz cans crushed tomatoes
2 large green bell peppers (seeded & diced)
1/4 cup chili powder ( more or less according to taste)
2 cups vegetable broth
2 bay leaves
3-4 tablespoons 
corn oil 

Place soy chuncks in a large bowl and cover with boiling water. Allow to stand until softened but still firm. Drain and reserve the water for thinning the chili to desired constinancy. In a heavy 6 qt pot heat the oil to the smoking point, add the onions, garlic, bell peppers and mushrooms, and stir fry until vegetables are just limpand starting to "sweat," add vegetable stock, bay leaves and chili powder. Stir until all the chili powder is disolved, add remaining ingredients, and enough water to reach desired thickness, bring to a quick boil, reduce heat to medium low and simmer. Cook for one hour, stirring occasionally. If Chili gets too watery, thicken with a little corn starch disolved in vegetable stock

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