Onion, bell pepper and celery are sautéed to fuse this holy trinity of flavors together with carrots, garlic, cumin and oregano. The range of chilies allows the spice intensity to be adapted according preference, so use a jalapeño or hot sauce if you like it mild to medium, or crank it up with an habanero or scotch bonnet pepper if you’re tongue is partial to fire. This recipe comes to us from Tony of Real Men Eat Green.
- 1 tablespoon olive oil
- 1/2 large onion, chopped
- 2 teaspoons ground cumin
- 1 tablespoon dried oregano
- 1 stalk celery, chopped
- 1 carrot, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, chopped
- 1 12 ounce package veggie ground round*
- 1 28 ounce can whole peeled tomatoes
- 1 tablespoon salt
- 2 tablespoons chili powder
- 1 teaspoon black pepper
- 1-2 jalapeños, chopped
- 2-3 teaspoons hot sauce
- 1 habanero pepper, chopped
- 1 scotch bonnet pepper, chopped
- 1 15 ounce can black or kidney beans, drained & rinsed
- 1 15 ounce can corn
*a pre-cooked soy based crumble found in the frozen food, produce or health food sections of most grocery stores.
Heat the olive oil in a large pot over medium heat. Add the onion and season with the cumin and oregano. Cook for 4-6 minutes, or until the onion is tender.
Add the celery, carrots, bell peppers and garlic to the pot. Slowly crumble in the ground round. Reduce heat to low, cover and simmer for about 5 minutes.
Mix the tomatoes into the pot. Season with the salt, chili powder, black pepper and chili peppers or hot sauce of choice. Pour in a little water if necessary to bring the chili to the desired consistency. Stir in the drained beans, bring to a boil, reduce heat to low and simmer for 30 minutes.
Add the corn and cook for 5 minutes more. Taste for seasonings and adjust to preference, and enjoy.