Andromeda Vegetarian Chili
Submitted by aliciav7
Hearty vegetarian chili with meatless crumbles, dried apricots, and warm spices, simmered in beer and tomato sauce for a sweet-savory twist on classic chili.
YIELD
2 servingsPREP
40 minCOOK
50 minREADY
90 minThis isn’t your typical veggie chili.
The surprise here is chopped dried apricots, which add little bursts of sweetness that play against smoky chili powder, earthy cumin, and a splash of beer (which adds depth without shouting).
Meatless meat crumbles give it heft and texture, while toasted spices (cooked until fragrant in the oil before adding liquids) build layers of flavor that simmer together for nearly an hour.
Kitchen Tips
- Toast the spices: Cooking chili powder, cumin, and paprika in oil for a minute wakes up their oils and deepens their flavor.
- Remove jalapeño seeds: For moderate heat, scrape out the seeds before chopping (leave them in if you want serious fire).
- Substitute meatless meat: Can’t find Heartline brand? Use any plant-based ground beef substitute or add extra beans and mushrooms.
- Simmer covered: The 30-minute covered simmer melds flavors and thickens the chili naturally.
Variations
- Make it bean-forward: Skip the meatless meat and double up on black beans or pinto beans.
- Add more veggies: Stir in diced bell peppers or zucchini for extra bulk.
Ingredients
Directions
Heat oil in large cast iron skillet. Add onions and jalapeno pepper and cook until the onion is transparent. Add chili powder, cornflour, paprika, cumin powder, oregano and cayenne pepper. Stir until seasonings are slightly toasted. Stir in apricots, garlic, brown sugar, mustard, tomato sauce, water, Heartline Meatless Meat, beer and tomato paste.
Cook over medium heat for 15 to 20 minutes, stirring often. Then cover and simmer over medium-low heat for 30 minutes to help combine the flavors.
Makes about 1 qt.
Note: Heartline Meatless Meats can be found in some health food stores
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