Karen's Meatless Chili
Yield
8 servingsPrep
10 minCook
1 hrsReady
?Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
vegetable oil
|
|
| 1 | x |
onions
chopped |
*
|
| 4 | Garlic |
cloves
minced |
*
|
| 3 | Jalapeno |
jalapeño pepper
minced |
*
|
| 5 | tablespoons |
chili powder
|
|
| 1 | teaspoon |
cayenne pepper
|
|
| 1 | teaspoon |
cumin
ground |
|
| 1 ½ | teaspoons |
salt
or to taste |
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
molasses
|
|
| 1 | tablespoon |
apple cider vinegar
|
|
| 16 | ounces |
tomato sauce
|
|
| 6 | cups |
water
|
|
| ½ | cup |
nutritional yeast flakes
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
vegetable oil
|
|
| 1 | x |
onions
chopped |
*
|
| 4 | Garlic |
cloves
minced |
*
|
| 3 | Jalapeno |
jalapeño pepper
minced |
*
|
| 75 | ml |
chili powder
|
|
| 5 | ml |
cayenne pepper
|
|
| 5 | ml |
cumin
ground |
|
| 7.5 | ml |
salt
or to taste |
|
| 1.3 | ml |
black pepper
|
|
| 3E+1 | ml |
molasses
|
|
| 15 | ml |
apple cider vinegar
|
|
| 462.4 | ml/g |
tomato sauce
|
|
| 1.4 | l |
water
|
|
| 118 | ml |
nutritional yeast flakes
|
*
|
Directions
Heat oil in large soup pot.
Sauté onions in oil over medium heat, stirring often, until lightly browned.
Add garlic and jalapeno peppers; cook and stir for another minute.
Stir in remaining ingredients, lower heat and cover.
Simmer for at least one hour, stirring occasionally.
Cooked beans may be added near the end of cooking period, if desired (adjust seasonings to taste).
Serve chili topped with diced onions, sliced olives, avocado chunks, chopped cilantro leaves or your favorite garnishes.
