I used a veggie protein sausage substitute from Gimme Lean which I found at Whole Foods. I also used beans, which are a traditional ingredient in chili, and eggplant to add more chunky goodness to my version.
We ate Red-Hot Chili piled high on chunky bread with a super-simple salad of cucumber, avocados and onions that’s flavored only with red wine vinegar (try it- it’s delicious).
Thanks, Harini, for inspiring me to revisit a favorite.
- 1 14- oz package of Gimme Lean sausage-style veggie protein
- 1 large red onion , diced
- 1 cup cooked pinto beans
- 1 medium eggplant , cubed
- 5 large cloves garlic , minced
- 1 cups crushed tomatoes
- 3 chipotle chilies in adobo sauce , chopped (Cut down if you don't like your chili too hot. These are important because they add that great smoky flavor. You can find them for a dollar a tin in the Hispanic foods aisle of any supermarket)
- 2 cups vegetable stock or water
- 1 tbsp canola/vegetable oil
- Heat oil in a large skillet. Add the onions and garlic and saute on medium heat until softened, around 3-5 minutes.
- Crumble the Gimme Lean into the skillet. Stir until the sausage starts to brown, which may take about 5-8 minutes. Try to scrape up anything that sticks to the bottom of the skillet, but don't panic if all of it doesn't come off: it will come off later when you add the liquid ingredients, and so long as you don't burn it over very high heat, it'll add more fabulous flavor to the chili.
- Now add the cubed eggplant and some salt and stir a few more minutes until the eggplant is fairly tender.
- Add the beans and the tomatoes and the chipotle chilies.
- Stir around for another couple of minutes. Then add 2 cups of water or vegetable stock.
- Cook, covered partially, over low heat for around 45 minutes until the chili is quite thick.
- Serve hot with salad or just finely diced onions.