As a displaced cowgirl living in Seattle, I am a vegetarian but miss the savory spices and fiery flavor of traditional Texas meat chili (no beans, of course). Thus, I developed the following “Rat City” chili recipe as an homage to my Texas roots. The only difference is that this chili dish can be enjoyed by vegetarians and even vegans (if you pay close attention to your ingredient choices.)
Cook the veggie crumbles in a non-stick skillet until tender (I recommend cooking on low/medium heat for 15 minutes, in batches if necessary).
Place cooked crumbles into a large stew pot and add veggie broth and tomato sauce. Bring ingredients to a boil then immediately reduce heat to simmer.
Add 3 ½ TSP onion powder; bouillon; ¼ TSP Cayenne pepper; 3 TBSP chili powder; and Serrano chili peppers. Stir.
Simmer for 1 hour, stirring occasionally. After 1 hour, remove the peppers.
Add black pepper; ½ TSP onion powder; garlic powder; white pepper; 1 TBSP cumin; ¼ TSP Cayenne pepper & remaining 1 TBSP chili powder. Stir.
Simmer for 30 minutes, stirring occasionally.
Add salt; remaining 1 TSP cumin; remaining ¼ TSP Cayenne pepper, lime juice & hot sauce. Stir.
Simmer for 15 minutes, stirring occasionally.
Allow to sit for 15 minutes before transferring to refrigerator.
For best results prepare on the eve of your event then refrigerate overnight. Reheat prior to serving and enjoy some authentic Texas chili that’s animal friendly!
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|Serving Size: 1 Serving (152g)|
|Recipe Makes: 8|
|Calories from Fat: 10 (27%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0.1mg||0 %|
|Sodium 198.7mg||7 %|
|Potassium 220.6mg||6 %|
|Total Carbohydrate 7g||2 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 4.7g|
|Protein 1.6g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 37
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