1 1/2 tablespoons vegetable oil
1 pound ground meat substitute
1 cup chopped onion
1 cup chopped red or green bell peppers
2 cloves garlic, minced
1 (16-ounce) can kidney beans, rinsed and drained
1 (16-ounce) can black-eyed peas, rinsed and drained
2 cups chopped tomatoes
1 (16-ounce) can tomato sauce
1 cup vegetable broth or water
2 habanero chiles, seeded and chopped
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh basil
1 tablespoon packed light brown sugar
1 teaspoon Worcestershire sauce
1 bay leaf
1 cup corn kernels, fresh or frozen
Salt to taste


1. In a large nonstick saucepan or Dutch oven, heat oil. Over medium heat, brown ground meat substitute; remove with a slotted spoon, set aside. In same pan, add onion, bell pepper and garlic, cook until crisp-tender, about 3 minutes.
2. Stir in meat substitute, kidney beans, black-eyed peas, chopped tomatoes, tomato sauce, broth, habaneros, cilantro, basil, brown sugar, Worcestershire and bay leaf. Bring mixture to a boil; reduce heat. Simmer, partially covered for 35 to 45 minutes, or until vegetables are tender.
3. Stir in corn and salt to taste; cook 5 minutes more. Remove bay leaf before serving.

Recipe Courtesy of Freida's, The Specialty Produce People.

Use just one of the habanero chiles if you like chili with a bearable kick; add more if your diners are eager to sweat! Wear rubber gloves when handling the habaneros. Serve with warm flour or corn tortillas.

Vegetarian Habanero Chile Chili
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