I love vegetarian chili. Even when I ate meat, I always found vegetarian chili to be better than meat chili. I don't know why, but it's almost universally good which you can't say about many foods (sans chicken strips which I can't eat anymore, damn it!)
This recipe is different from my other chili recipe because it isn't based on expanding a canned chili and has a meat substitute in it.
I recently tried Boca Meatless Ground Crumbles. They were fabulous. They were everything I'd ever wanted ground meat to be. I've always liked the idea of ground meat, but not the flavor or texture. Vegetarian crumbles fit the role of ground meat much better than meat does.
Ingredients
1 package vegetarian crumbles (Boca and Morningstar both make nice versions) or however much is equivalent to 1 pound ground meat
1 can of petite diced tomatoes (a can with chilis and lime juice can be very nice)
1 can black beans (or pinto beans or kidney beans) well rinsed
1 clove garlic
1 t cumin approx.
1 tablespoon tomato paste
about 1 cup water approx.
1 vegetable bullion cube (can substitute 1 cup vegetable broth for water and bullion, if desired)
red pepper flakes to taste
1 t dried oregano
1 T margarine
1 T flour
In a cast iron skillet, cook the veggie crumbles according to package directions. Remove them from the pan and start a roux. Over medium heat, melt the butter. Wisk in the flour and cook until blond. Wisk in the liquid from the tomatoes until the mix is smooth, then add the bullion, tomato paste, spices, and water. Stir in the tomatoes, black beans, and veggie crumbles. Serve with cornbread, rice, or crackers.
