We are trying to eat less meat.
Today I made chili using crumbled frozen spicy black bean burgers instead of hamburger. I suppose true meat lovers wouldn’t consider it chili but more of a vegetable stew. But it was pretty tasty. A bowl of it with a small square of corn bread was pretty filling. (of course I made mine un-vegan by putting a blop of light sour cream on top)
I used chopped onion, garlic, celery, red and green peppers, a can of diced tomatoes, a can of tomato sauce, a can of corn, a can of “chili ready beans in mild sauce” a TB of tomato paste, and the crumbled black bean burgers which I thawed out first….simmered it till everything was soft. Added more tomato sauce at one point because I wanted it saucier.Tasted it and added a teaspoon of brown sugar to cut the acidity. All my tomato products were “no salt added.”
= new reply since forum marked as read
I'm also attempting to eat less meat products.
Took a screenshot of your 'recipe'❣
as a vegetarian, someone last week asked me how I got my protein, implying that I couldn't get enough... as it was, my bet is that I was much healthier than all the meateaters sitting at the table with us
My children and their whole families are vegetarian/vegan like my ex-husband, so I've been cooking veg since the 1970's. My favorite meat substitute is TVP, textured vegetable (soy) protein, like Bob's:
https://cloudinary.images-iherb.com/image/upload/f_auto,q_auto:eco/images/brm/brm03542/v/4.jpg
It has a sponge-like consistency that absorbs the flavor of the dish, and a texture that really mimics ground beef. I use it in chili, tacos, pasta sauce, shepherd's pie and any other recipe that calls for ground meat. For use in chili and sauces, I make the recipes a bit on the "soupy" side and add the dry TVP to the dish for the last 30 minutes, as the dry TVP has a thickening effect. For tacos and shepherd's pie, I hydrate the TVP in hot veg broth first, and then use it in the recipe. 