Side by Side Meat and Vegetarian Chili

Side by Side Vegetarian and Meat Chili-01

My husband makes a nice and spicy chili.  He makes meat chili for himself and vegetarian chili for me.  This is his technique for making side by side meat and vegetarian chili.


1 tablespoon+ olive oil, divided
1 white onion
4 cloves garlic
28 oz canned crushed tomatoes
pinto, black, and kidney beans, 12 oz each
jalapeno, serrano, habanero peppers, more or less to taste
salt and pepper to taste
3/4 lb beef
1 cup thawed fake ground beef. I prefer Quorn brand.

Side by Side Chili-02

Heat olive oil in a large pan.  You will be cooking the base of the chili together before separating it.

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Coarsely chop onion.

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Finely chop garlic.

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Add onion and garlic to heated pan.

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Cook until the onion sweats and becomes transparent.

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Add crushed tomatoes.

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Cover, bring to a boil and then reduce heat to a gentle simmer.

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Open canned beans and rinse well.

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Add beans to pan and stir well.

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Cut up peppers as thinly as possible, removing the pith as you go.  Leave in seeds if you like things spicy!

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Add peppers to pan.

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Stir well.  Add salt and pepper to taste. Cook until the peppers are soft, about 20 minutes.

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While chili base is cooking, heat about 1/2 tbsp oil on high in a small non-stick frying pan.

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Add beef and cook on high to get a nice brown color.  Your beef may turn grey instead of brown if cooked at a low temperature.

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Drain fat from beef if desired.  My husband didn’t end up draining his because he used a very lean beef.

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Divide the chili base into two sauce pans.

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This is my favorite brand of fake ground beef.

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Add thawed soy crumbles to one of the pans.

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Stir well and continue to cook for about 5 minutes.

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Add cooked beef to second pan and mix well.

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Cook for 5 minutes.

Chili Side by Side-01

Serve chili with rice and shredded cheese if desired.


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