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Veggie Chili 2

Categories: Main  
Submitted by:Brady

After much experimentation and many mistakes, a third "chili" recipe.


2medium-large yellow onions
4-6tomatoes (large-medium)
6bell peppers
1/2 lbsmushrooms
1 pkgsoft tofu
1 pkgveggie ground round (Yves)
1/2 pkgfirm or extra-firm tofu
2 canskidney beans
1-2 tbspminced garlic


3 tbspsmoky chili powder (No Name)
2 tspground cumin seed
1 tspground coriander seed
1 tspground black pepper


1 cancoconut milk
1/2 potKnorr homestyle veggie stock
1 blockJapanese curry (S&B)


  1. Chop onions, peppers, tomatoes, mushrooms, and firm tofu.
  2. Cook onions in oil in a large pot on medium-low for 20-30 minutes.
  3. Mix dry spices in a bowl.
  4. Simmer coconut milk in a small pot and add stock, curry block, and stir until dissolved. Remove from heat and set aside.
  5. Increase the big pot's temperature to medium-high. Add chopped peppers, mushrooms, and garlic. Cook for few minutes, stirring to avoid burning the onions.
  6. Add tomatoes, beans, and tofu; soft tofu can be added as a whole block and stirred until it falls apart. Add spices. Stir and cook for another five minutes or so.
  7. Add coconut milk mixture. Once chili starts simmering vigorously, reduce heat to medium-low and cover for 30-40 minutes. Stir and taste once after about 15 minutes but otherwise leave it alone.
  8. Remove the lid, add the veggie ground round, and cook for about two more minutes to heat it.
  9. Serve with bread or rice.


If the Japanese curry is omitted, add in a tablespoon of curry powder and the rest of the pot of veggie stock to compensate. A tablespoon or so of corn starch or flour to help it thicken might also be a good idea.