Meatless Autumn Chili | PCC Natural Markets

Meatless Autumn Chili

Serves: 4 to 6

Your rating: None (5 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Soups and chilis often rely on a variety of spices. Keep your spices fresh and only pay for what you need by buying spices in bulk.



Heat oil in a large, heavy pot over medium heat. Sauté onions, red peppers, jalapeño and garlic for 5 minutes, or until tender. Stir in chili powder and cumin and cook for 1 minute. Add beef substitute and remaining ingredients, except cilantro. Bring to a boil; reduce heat. Simmer, uncovered, stirring often, for about 20 minutes. Stir in cilantro.


Serve garnished with grated jack cheese and sour cream if you like!

Recipe by Lynne Vea, PCC Chef

More about: black beans, corn, pinto beans, salsa, spices, sweet peppers, zucchini


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wonderful and light chili

I get compliments every time I serve this chili. I don't bother with a ground beef substitute - there's enough nutrition in this without it, and I serve it with corn tortillas or chips and grated pepper-jack cheese, which adds even more nutrients.

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