My dad's chili recipe

mathandcats · June 2014

Hi folks! I thought I would share this recipe of my dad's for a meatless chili (he's vegetarian - no reason you couldn't put meat in!). It's a variety of chili that is heavy on beans and tomatoes, and is more like a stew. People who like chili to be soupy might not like this so much. It's low-calorie and filling!

Ingredients:
1 onion, minced
2 tsp. canola oil
2 carrots, minced
4 cloves of garlic, minced
1 tbsp ground cumin
1 tsp. ground anchio chili (may adjust to taste)
1 312g-package of Yves Veggie Ground Round - Mexican for a spicier dish, original if you want it mild (http://www.yvesveggie.com/products/detail.php/meatless-ground-round-original - can replace with meat if so desired, I believe Yves says 1 package is about 1 1/3lb ground beef)
2 28-oz cans of crushed tomatoes
2 14-oz cans of red kidney beans (we rinse and drain them)
1 14-oz can of black beans
2 tbsp. dried oregano

Directions:
1. Mince the onions and saute in the oil until soft.
2. Add carrots and garlic and continue frying until onions are a bit brown.
3. Add the cumin and chili and stir.
4. Add the veggie ground round, break it up, and stir well. Continue to heat.
5. Add tomatoes and simmer for 20 to 30 minutes.
6. Add the beans and oregano and continue to simmer until heated.
7. Adjust spices and add salt if needed (the ground round and tomatoes are usually salty enough)

Yields about 12 cups, approximately 180 calories per cup, 1g of fat, 12g protein, 29g carbs, 6g sugar. It's also got 30%D.V. of iron!

It's very filling, and cheap to make as well - we did the math, and it cost us about $14 to make the whole batch. You can it eat it as is, on rice, or even put it in a wrap.