Two different Chili's

There are so many different vegetarian chili recipes out there, and most of them are very good. Some use only beans - black, pinto, kidney, cannelloni. Some use only soy crumbles or TVP (textured vegetable protein). Other recipes may use a combination of crumbles and beans.

We used to be a sucker for an easy in box kind of chili. For a box, it was not so bad, and maybe even good. But, I am trying to get away from such out of the box dinners, so no more packaged chili either.

Here are a couple of chili recipes that are not from a box. I made the first one a few months ago and loved it, but made it the other night and was not impressed. I think the problem was with the soy crumbles I chose (vegan). Nothing against vegans, but the fake meat that is made vegan is usually pretty terrible, at least in my opinion. When it comes to fake crumbles I prefer Boca brand crumbles that are sold in a red box. The red box is key. Second choice is morning star burger style crumbles that are sold in a green bag.

Chili with beer

3 slices temphe fakon bakon, chopped

1 large onion, chopped

2 garlic cloves, minced

1 lb soy crumbles

12 oz beer

3 TBS chili powder

1 tsp Worcestershire sauce (omit if you are strict vegetarian)

1/2 tsp salt

1/4 tsp ground cumin

1 (14 1/2oz) can diced tomatoes, undrained

1 (8 oz) can no-salt added tomato sauce

2 (15 oz) can pinto beans, rinsed and drained

1/2 cup or more shredded cheddar for the top

1. Heat small amount of oil in large pot over med-high heat. Add onion and fakon bakon. Saute until slightly browned, maybe 5 minutes. Add garlic and cook about 1 more minute.

2. Add soy crumbles and cook about 5 minutes until thawed and browning, stirring often. Add beer and cook about 7 minutes.

3. Add chili powder and next 5 ingredients, through tomato sauce. Cover and reduce heat, simmer 20 minutes, letting mixture thicken slightly. Add beans and cook about 5 - 10 minutes longer, uncovered.

4. Top with cheese when serving.

This next chili is extra yummy with a sweet twist. I loved it, my neighbors loved it, and I read reviews is the magazine I found it in (Cooking Light) that raved over the taste. But, if you don't like a slight hint of sweetness in your food, you may not enjoy this chili. It is not sweet, I promise. Just a slight suggestion that there is something different in the chili - dark chocolate!

Chili with chocolate

1 large onion, chipped

1 red bell pepper chopped

2 cloves garlic, minced

1 pkg soy crumbles

2 TBS brown sugar

2 TBS chili powder

1 TBS unsweetened cocoa

1 tsp ground cumin

1/2 tsp black pepper

1/4 tsp salt

2 (15 oz pinto or kidney beans)

2 (14.5 oz) cans diced tomato, undrained

14 oz veggie broth

2 chipolte chilies, canned in adobo sauce, minced (NOT 2 cans, but 2 chilis)

2 ounces unsweetened chocolate, chopped (I'd say 70% coco or higher)

1/2 cup light sour cream

1. Heat dutch oven over med-high heat, add a little olive oil. Saute onion, bell pepper, garlic about 3-5 minutes. Add soy crumbles. Saute about 5 minutes more until crumbles are thawed and just browning.

2. Add sugar and next 9 ingredients, through chiplote chili, stirring to blend. Bring to a boil. Reduce heat and simmer 15 minutes or until slightly thickened, stirring occasionally.

3. Add chocolate, stirring to melt.

4. Serve and top with sour cream is desired.

I loved this! Next time Jason goes out of town, I may make this recipe again!