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Vegetarian Habanero Chile Chili

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    Source: www.allfood.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, H, C, E, P
    MineralsSelenium, Zinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 1/2 tablespoons vegetable oil

    2. 1 pound ground meat substitute

    3. 1 cup chopped onion

    4. 1 cup chopped red or green bell peppers

    5. 2 cloves garlic, minced

    6. 1 (16-ounce) can kidney beans, rinsed and drained

    7. 1 (16-ounce) can black-eyed peas, rinsed and drained

    8. 2 cups chopped tomatoes

    9. 1 (16-ounce) can tomato sauce

    10. 1 cup vegetable broth or water

    11. 2 habanero chiles, seeded and chopped

    12. 2 tablespoons chopped fresh cilantro

    13. 1 tablespoon chopped fresh basil

    14. 1 tablespoon packed light brown sugar

    15. 1 teaspoon Worcestershire sauce

    16. 1 bay leaf

    17. 1 cup corn kernels, fresh or frozen

    18. Salt to taste

    Instructions Jump to Ingredients ↑

    1. In a large nonstick saucepan or Dutch oven, heat oil. Over medium heat, brown ground meat substitute; remove with a slotted spoon, set aside. In same pan, add onion, bell pepper and garlic, cook until crisp-tender, about 3 minutes.

    2. Stir in meat substitute, kidney beans, black-eyed peas, chopped tomatoes, tomato sauce, broth, habaneros, cilantro, basil, brown sugar, Worcestershire and bay leaf. Bring mixture to a boil; reduce heat. Simmer, partially covered for 35 to 45 minutes, or until vegetables are tender.

    3. Stir in corn and salt to taste; cook 5 minutes more. Remove bay leaf before serving.

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