- 2 tbsps vegetable oil
- 1 lb Boca Burger patties, broken up
- 6 cloves garlic,s crushed and chopped
- 1 medium white onion, chopped
- 1 large green bell pepper, seeded and chopped
- 1 large yellow bell pepper, seeded and chopped
- 1 large red bell pepper, seeded and chopped
- 2 larges jalapeno peppers, seeded and minced
- 2 chipotles peppers, minced in adobo sauce or 2 tbsp ground, chipotle chili powder
- 1 cup vegetable broth or 1 bottle of beer
- 32 ozs can whole plum tomatoes, crushed and chopped
- 16 ozs can tomato sauces
- 2 tbsps ground cumin
- 4 tbsps chili powder
- 2 tsps coarse salt
- 14 ozs can vegetarian refried beans
- 14 ozs can pinto or red kidney beans
- 1 tbsp hot sauce or more, to taste
You’ll never know there’s no meat in this thick, delicious chili, created by chef (and Chili Chancellor) Scott Scrivner.
Directions
1. Over medium heat, add oil to deep pot and add burgers. Break up and brown patties, then add onions and garlic and sauté until onions are softened. Add all chopped peppers and continue to sauté until all are softened. Onions will eventually disappear into sauce. Add vegetable stock or beer — alcohol will evaporate out during cooking. Bring to boil.
2. Add tomatoes and tomato sauce, and then bring back to boil. Add cumin, chili powder and salt. Lower heat and simmer 10 minutes. Adding refried beans will thicken chili, so add in stages to desired thickness. Simmer 20 30 minutes, adding additional stock as needed. Re-season with hot sauce and additional chili powder as needed.
Servings per Recipe: 6
Source: MeatlessMondays.com, submitted by Scott Scrivner, Chili Chancellor
