Vegetarian Sausage Chili

There are two special ingredients which make this vegetarian chili special, meaty, and spicy, and those are - spicy chorizo (vegan spicy sausage) and sriracha. Not so common chili ingredients but both did great job to make me win this Veggie-chili-should-taste-good challenge!

If you wanna change anything in this recipe, you can (may be) skip the sriracha, BUT I strongly recommend adding this vegan sausage. Vegan sausage, (I used a spicier chorizo style, available in tofu/mock meat section in all grocery stores) gives this chili a meaty bite, deep rich chili color, and also adds a spicy bite.

Every holiday season, my friends and family demand Lamb Chili. By virtue of Vishal’s lamb love, I have practiced the art of Lamb Chili or chilies in general (a lot). But, every time lamb chili!!!! It is kind a getting boring.... This season, I have decided to start a new tradition - a vegetarian chili tradition. When I decided to make vegetarian version, it was more like a challenge than a vegetarian recipe testing. This recipe needed to match expectations of meaty spicy Lamb C...

Total Time: Prep Time: Cook Time:
Difficulty: Easy
Yields: 4 Servings Serves: 4

Ingredients

  • 1-2 Vegan Italian Sausage (1-2 links per your liking)
  • 1 & 1/2 Cup Kidney Beans
  • 1 tsp Cayenne Pepper (I used 1/2 tsp Cayenne + 1/2 tsp Paprika)
  • 1 Cup Mix Vegetables (1 small Zucchini, 1 Red Potato, 2 carrots - fine chopped)
  • 1 Cup Vegetable Stock (+ 2 cups water)
  • 1/2 Cup White Onion (fine chopped)
  • 1 tbsp Oregano
  • 1/2 tbsp Cumin Powder
  • 1 tsp Sriracha
  • 1 Cup Marinara Sauce (or chunky tomato sauce)
  • 1 tsp Salt (adjust per taste)
  • 3 Garlic (cloves of garlic, roughly chopped)
  • 2 tbsp Canola Oil

Directions

  • 1. Saute onion and diced sausage in 1 tbsp oil till onion are soft and translucent and sausage adds color to the onion. (about 4-5 minutes) Add garlic, oregano, cumin and coriander and stir fry for 1-2 minutes.
  • 2. Keep all the veggies chopped and ready.
  • 3. Mix cayenne pepper and sriracha with 1 tbsp of water to make a paste.
  • 4. Add pepper paste, salt and all veggies to pot and stir fry for 2 minutes. Now add tomato sauce and continue cooking for about 5 minutes.
  • 5. Add cooked or canned beans with vegetable stock and water. Stir well and taste for salt and adjust salt if needed.
  • 6. Cover and simmer for 15-20 minutes till potatoes are tender. Let it cool a bit before serving.
  • 7. Serve with rustic bread for dipping (it tastes amazing dipped in the chili) with a glass of Sauvignon Blanc

Savita's Notes:

This chili is more of a one pot meal, as a complete meal it will serve two people Or with rice or bread on the side, it is good for serving group of 4.
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6 comment(s)

Oh, and you can find vegetarian sausage in Asian Grocery section of most stores where you would find Tofu or Veggie Protein Foods. I also order it often from Vons.com or buy from Zimbos Stores.
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