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.
Heat olive oil in a large pan. You will be cooking the base of the chili together before separating it.
Coarsely chop onion.
Finely chop garlic.
Add onion and garlic to heated pan.
Cook until the onion sweats and becomes transparent.
Add crushed tomatoes.
Cover, bring to a boil and then reduce heat to a gentle simmer.
Open canned beans and rinse well.
Add beans to pan and stir well.
Cut up peppers as thinly as possible, removing the pith as you go. Leave in seeds if you like things spicy!
Add peppers to pan.
Stir well. Add salt and pepper to taste. Cook until the peppers are soft, about 20 minutes.
While chili base is cooking, heat about 1/2 tbsp oil on high in a small non-stick frying pan.
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.
Drain fat from beef if desired. My husband didn’t end up draining his because he used a very lean beef.
Divide the chili base into two sauce pans.
This is my favorite brand of fake ground beef.
Add thawed soy crumbles to one of the pans.
Stir well and continue to cook for about 5 minutes.
Add cooked beef to second pan and mix well.
Cook for 5 minutes.
Serve chili with rice and shredded cheese if desired.