The below recipe makes a big batch of veggie chili (about 1 dutch oven in volume):
| Ingredient | Amount (range, modify based on taste) | |
|---|---|---|
| Oil | 1-2 tablespoons | |
| Garlic | 1 head | |
| Soy chunks (optional) | 1 cup (boiled, squeezed, and cut) | |
| Beyond burger (optional) | 2 patties (alternative to Soy chunks) | |
| Onion (red or white) | 1 big onion | |
| Jalapeño | 4-6 (roughly 50% of onion volume) | |
| Carrots | 2-3 (roughly 50% of onion volume) | |
| Beans (optional) | similar volume as carrots or less | |
| Zuccini (optional) | similar volume as carrots or less | |
| Cumin powder | 1-1.5 tablespoon | |
| Chili powder | 1-1.5 tablespoon | |
| Tomatoes/tomatillos (optional) | 2-3 | |
| Tomato sauce | 1 can | |
| Diced tomatos | 1 can | |
| Canned chipotle chillies | 1-2 chillies + 1-2 tablespoons canning liquid | |
| Pickled Jalapeños | 5-10 slices s + 1-2 tablespoons pickling vinegar | |
| Salt | to taste |
- Veggie prep work: slice up garlic, onions, jalapeños, carrots and any other veggies you want to add. I prefer adding a diverse range of veggies. Some of the ones I have tried and has worked well have been added as optional veggies.
- Soy chunks prep work (optional): Boil soy chunks for 15 min, with thyme (or rosemary). Remove the soy chunks, let it cool a bit and squeeze out all the water from them. I prefer slicing the chunks afterwards but it can be left as is and added to chili as well.
- Heat oil, add garlic till aromatic.
- If adding soy chunks, add them with the garlic. Fry them with the garlic till the soy chunks realize rest of the water and have reduced slightly.
- If adding beyond burger instead of soy chunks, add them to garlic. Fry them with the garlic and break the burger patties into small granules.
- Add in onion, jalapeno and let them reduce a bit.
- Add in all the veggies, spices, salt and let them all reduce.
- Add in the tomato sauce, diced tomatoes and fresh tomatos/tomatillos.
- Close the lid of the vessel, reduce the heat and let it cook for 30-45 min. Check periodically, adjust salt and spices if required.