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 Chili for approval. Even while working on ingredients, I could hear Vishal saying, "are you sure you wanna compete with meaty Lamb Chili with this Veggie Garden Stuff Chili?" He calls everything “vegetarian” as garden stuff.
Once dinner was served, I heard nothing for a while...
Hmm.... looks like someone likes Veggie Garden Stuff today!
I paired chili with following for a delicious dinner:
Vegetarian Sausage Chili
- 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
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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