Quick Versatile Chili for a Crowd
1 lb bell pepper and onion fajita mix (I use a bag a frozen with green, yellow, & red bell
peppers and white onions
1 large onion, chopped (yellow or white)
6 cloves garlic, minced
2 tablespoons Rigani (Greek Oregano, a wild marjoram)
1/4 cup cumin
4 tablespoons chili powder
1 1/2 tablespoons cinnamon
4 tablespoons cocoa
2 cans diced tomatoes undrained, 28 oz. each
2 cans crushed tomatoes undrained, 28 oz. each
1 can ro-tel style tomatoes with green chilies, undrained, 28 oz. can
2 cans each dark red kidney beans, light red kidney beans, and pinto beans - 14 oz. cans
1 can each black beans, white kidney (cannelloni) beans, and corn - 14 oz. each drained
2 cups textured soy protein (textured vegetable protein
My own creation
To prepare - I chop the necessary veggies, open all cans, drain beans and corn in one large colander, and pre-measure spices in a little prep bowl.
In a very LARGE pot - sauté peppers, onions, and garlic until onions are transparent. Add rigani, cumin, chili powder, cinnamon, and cocoa. This will become a chunky paste.
Mix in diced tomatoes and tomatoes with chilies. When sauce bubbles, add crushed tomatoes. Bring the soup to a boil. Add salt and pepper (I crush a blend of white, pink, green, and black peppercorns) to taste. Reduce heat and simmer 15 minutes.
Add drained beans and corn. Add water until vegetables are completely covered. Fold vegetables into soup. Bring to low boil. Reduce heat and simmer 15 minutes.
Fold textured soy protein into soup. More water may be necessary for the desired consistency. Bring to boil. Reduce heat and simmer 15 minutes.
Serve over rice or alone in bowls with vegan cornbread or corn chips as a side.
This is a crowd pleaser at my church. Even the omnivores say good chili and are none the wiser that the meat is missing. But the mix of veggies and beans appeals to the veggies and vegans.