Past As Prologue (Vegetarian) Chili
10m prep 20m cook 30m ready
A hearty vegetarian chili made with soy chorizo and a secret ingredient: peanut butter. This flexible recipe is inspired by a high school cafeteria favorite and can be adjusted to taste.
Nutrition (per serving, estimated)
Estimated based off 7 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 66.8 mg
- Iron: 2.35 mg
- Magnesium: 34.7 mg
- Phosphorus: 73.5 mg
- Potassium: 430 mg
- Zinc: 0.72 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 tbsp extra virgin olive oil
- 1/2 tbsp red pepper flakes
- 1 soy chorizo
- 2 tbsp chili powder
- 1 crushed tomatoes
- 1/2 cup water
- 1 tbsp peanut butter
- 3 beans of your choice
Prepare
- Chop 1 large onion
- Chop 1 tbsp garlic
Let's Cook
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Step 1.
In a 2-quart pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add 1 chopped large onion, 1 tablespoon of chopped garlic, and ½ tablespoon of red pepper flakes. Cook, stirring occasionally, until the onion is soft but not browned, about 5–7 minutes.
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Step 2.
Crumble the 12-ounce package of soy chorizo into the pot with the onion mixture. Stir to combine and cook for 2–3 minutes, breaking up any large pieces.
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Step 3.
Add 2 tablespoons of chili powder, the 28-ounce can of crushed tomatoes, and ½ cup of water (or red wine or stock). Stir thoroughly to combine. Continue cooking over medium heat, stirring occasionally, until the mixture comes to a gentle simmer.
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Step 4.
Reduce the heat to low. Add 1 tablespoon of peanut butter and stir until fully incorporated and melted. Let the chili simmer gently for 5 minutes, stirring occasionally, avoiding a rolling boil.
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Step 5.
After simmering, add the 3 cans of beans (drained and rinsed if desired) and stir to combine. Cook until the beans are heated through, about 3–5 minutes. Alternatively, if freezing, omit the beans now and add them when reheating to serve.
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