Past As Prologue (Vegetarian) Chili
- 10m Prep Time
- 20m Cook Time
- 30m Ready In
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.
Ingredients
- 29.6 ml extra virgin olive oil
- 1 large onion chopped
- 14.8 ml garlic chopped
- 7.39 ml red pepper flakes
- 1 soy chorizo
- 29.6 ml chili powder
- 1 crushed tomatoes
- 118 ml water
- 14.8 ml peanut butter
- 3 beans of your choice
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.
- 29.6 ml extra virgin olive oil
- 7.39 ml red pepper flakes
- 1 soy chorizo
- 29.6 ml chili powder
- 1 crushed tomatoes
- 118 ml water
- 14.8 ml peanut butter
- 3 beans of your choice
Prepare
- Chop 1 large onion
- Chop 14.8 ml 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.