One of my old standby vegetarian recipes is taco soup, adapted from one of my mother's recipes to use fake meat instead of ground beef. I really like the recipe, but I make it all the time and my other pointed out that's a weird recipe, calling for noodles in the soup while also calling for it to be served with tortilla chips. She had suggested that I adapt the recipe to make it chili, and I did just that. It's not a terribly complex recipe:
2 Tbsp. canola oil
1 large onion, diced
2 poblano peppers, sliced
2 jalapeño peppers, sliced
2 pkgs. Lawry's taco seasoning
1 tsp. cumin powder
2 pkgs. Quorn grounds
1 can tomatoes and chilis
water to cover
1 tsp. dried oregano
1 tsp. dried marjoram
1 tsp. dried basil
1 tsp. dried thyme
1 Tbsp. chipotle chili powder
1 tsp. black pepper
1/2 Cup red wine vinegar
salt to taste
I sauteed the onions in the oil over medium heat until they were translucent and then added the peppers. I let all that cook for a while, and then added the taco seasoning, cumin and the grounds, stirring all in very well. I then added the tomatoes and chilis and water to cover and let all that cook for a while. About 15 minutes from the end, I added the herbs and spices, as well as the vinegar. I garnished with sour cream and cilantro and served it with Beanitos restaurant style white bean tortilla chips.
It turned out really well. Since I used two packages of the Quorn grounds, it made just a whole mess of chili. It had a nice smokiness and quite a bit of spiciness, and the red wine vinegar helped it be just the right amount of tangy. I'm definitely going to make this again, probably when it's cold out again.
