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For A Super Bowl, Try Vegetarian Chili

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MARCIA BIGGS, The Tampa Tribune

Published: January 25, 2008

Who doesn't love a good bowl of chili?

It's one of those dishes for which the variations are endless. Meat, no meat, beans, no beans, chicken, turkey, steak, pork, mild, spicy, smoky or sweet. Pick your favorite ingredients and it's fairly certain you can find a chili that supports them.

Searching for a no-meat chili recipe brought me to some pretty interesting versions. How about Jamaican Jerk Chili with kidney beans, diced tomatoes, red potatoes, seitan, onion, jerk seasoning, brown sugar and habanero chili (hoo-haa!)? Or Chinese Black Bean Chili with chow mein noodles (hmmm). If you are feeling adventurous, both of these recipes can be found in the "Vegetarian Times" recipe archive at vegetariantimes.com.

With Super Bowl Sunday not far off, why not offer your guests a hearty chili on the buffet table, but make it meatless for a healthy alternative? Pull out the crockpot and cook it up the day before; the next day, just reheat and add some fixings on the side: chopped onion, shredded reduced-fat cheddar cheese and low-fat sour cream.

When I make chili at home, it's meatless but full of black beans, lentils and chickpeas. It's thick and spicy with a tomato base and lots of chili powder. I like to add chopped carrots and corn for a solid consistency.

If you prefer chili with ground meat such as turkey or beef, try substituting textured vegetable protein, or TVP, for all or half the meat. TVP is a soy-based product with the texture of ground beef. It's high in protein with no fat. TVP comes in dry form and needs to be hydrated; since it's tasteless, it absorbs the flavors of the dish. Natural and health food stores and large supermarkets generally carry it. You also can substitute TVP for ground beef in spaghetti sauce, tacos and sloppy joes. Add it the last 15 to 20 minutes of cooking or it will break down.

Here's my vegetarian chili recipe, tweaked over the years. Adjust the seasoning to your own taste. You also can add chilies to add some zip and serve with cornbread.

BLACK BEAN CHILI

3/4 cup dry lentils

1 (15.25 ounces) can black beans, drained and rinsed

1 (15.5ounces) can garbanzo beans, drained and rinsed

2 or 3 carrots, sliced

1 small onion, chopped

1 green pepper, chopped

2 garlic cloves, chopped

1 (8.75ounces) can corn, drained and rinsed

1 (28ounces) can diced tomatoes, with juice

1 (28-oz) tomato sauce

2 tablespoons chili powder

2 tablespoons sugar

2-3 tablespoons vegetable oil

Salt and pepper to taste

Cook lentils according to package directions; drain. Do not overcook.

In large frying pan over medium heat, sauté carrots, onion, pepper and garlic in oil until tender, about 10 minutes.

In large pot, combine diced tomatoes, tomato sauce, chili powder and sugar; stir. Add sautéed vegetables, all beans and corn. Stir and simmer for 20 minutes. Makes 10-12 half-cup servings.

Correction: Last week's recipe for Mardi Gras Slaw left out 2 tablespoons sugar in the dressing.

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