Vegetarian Sausage Chili
Posted By Savita
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...
- 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