Vegetarian Chili Recipe Hearty Boca Vegetarian Chilli
This is an easy vegetarian chili recipe. The recipe produces a hearty homemade boca chili. Everyone seems to like it.
Vegetarian chili is excellent to serve to large groups of people at gatherings or parties. It can be made the day before, refrigerated, and then reheated.
The recipe contains soy and is therefore not suitable for anyone following a Paleolithic diet.
Recipe Ingredients
10 Vegan Boca Burgers (They come 4 to each frozen box; ensure they’re marked “No Fat Original.”)
1 cup diced onion
1/2 cup diced green bell pepper
1/2 cup diced red pepper
2 cloves garlic, minced (or pressed)
1 jalapeno chili pepper, seeded and minced
2 tablespoons chili powder (or more to taste)
1 tablespoon ground cumin
½ teaspoon oregano
1 (14.5 ounce) can diced tomatoes
½ cup salsa (no added fat) [try hot Old El Paso.]
1 (14.5 ounce) can organic vegetable broth
¼ cup water
sea salt
Recipe Method
You will need a large, heavy (preferably nonstick) covered pot.
(a) Cook Boca burgers according to package directions.
(b) Meanwhile, combine onion, green pepper, red pepper, garlic, jalapeno pepper, chili powder, cumin, oregano, and water in the pot. Bring to a simmer. Stirring occasionally, simmer for approximately five minutes until the vegetables are soft and the water evaporates.
(c) Chop Boca burgers coarsely, and add them to the pot. Also, add the tomatoes, salsa, and broth. Bring to a simmer. Cover and adjust heat to maintain a slow simmer. Cook about 20 minutes until chili is thick.
Add salt to taste.
The food counts are listed as follows.
Total calories / grams of proteins / grams of carbs / grams of fat (grams of saturated facts, if any).
