Vegetarian Chili from the Hills Market (recipe)


Vegetarian Chili


-1 cup medium diced Vidalia onion

-1 cup medium diced celery

- 2 tablespoon minced garlic

-3 tablespoons light olive oil

- 3 cups rough chopped cilantro

-3 seeded and rough diced jalapenos

-15.5 oz can of sliced no sugar added peaches

-1 cup cooked pigeon peas

-1 cup cooked black beans

-2 cups broken up and riced tempeh

-20oz can of crushed tomatoes

-20oz can of diced tomatoes (water drained)

-3 tablespoons dark chili powder

-2 tablespoons cumin

Salt and pepper to taste


In a large pot set on medium high heat. Start sweating the Vidalia onions, celery and garlic in the light olive oil. Once the onions and celery become transparent turn on low heat. In a blender mix together chopped cilantro, jalapenos and canned peaches with liquid until smooth. Set aside peach mixture for later step. Now turn the heat back up to medium high. Add the riced tempeh and add a few pinches of salt. Make sure you are continuously mixing and scraping tempeh so it doesn’t stick to the bottom of the pot. Once the tempeh has developed a golden color add the cooked pigeon peas and black beans to the pot. Now add the chili powder and cumin. Mix well so all ingredients are coated with the spices. Now add the diced and crushed tomatoes to the pot. Mix well. Taste for flavor. Add salt and pepper to preferred taste. Once you are happy with the seasoning add the peach mixture to the chili. Mix well. Taste for flavor. Turn down heat and let simmer for 35 to 40 minutes while stirring as to let more flavor develop. This will also give you a thicker and more intense chili. Enjoy with a dollop of plain greek yogurt and a lemon or lime slice.

close video ad
Unmutetoggle ad audio on off