Vegetarian Chili Joes

Vegetarian Chili Joes requires roughly 45 minutes from start to finish. This recipe makes 8 servings with 556 calories, 18g of protein, and 29g of fat each. For $3.86 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. 6 people were impressed by this recipe. Only a few people really liked this main course. This recipe is typical of American cuisine. This recipe from Café Johnsonia requires apple cider vinegar, maple syrup, bell pepper, and black beans. The Super Bowl will be even more special with this recipe. Overall, this recipe earns a solid spoonacular score of 68%. Similar recipes include Vegetarian Sloppy Joes, Vegetarian Sloppy Joes, and Vegetarian Sloppy Joes.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 30 minutes

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Ingredients:

2 Tablespoons vegetarian Worcestershire or apple cider vinegar

Sliced avocado

1 bell pepper, diced

1½ cups cooked black beans OR one 15-ounce can black beans, drained and rinsed

15-ounce can tomato sauce

2 Tablespoona oil

8 gluten-free hamburger buns

1 Tablespoon liquid smoke (optional)

2-4 Tablespoons pure maple syrup, to taste

1 large onion, diced

Salt and pepper, to taste

2 8-ounce package tempeh, finely crumbled

Water, for thinning, if needed

Equipment:

frying pan

Cooking instruction summary:

Heat a large skillet over medium-high heat. Add 2 Tablespoons oil to the pan and heat for 30-60 seconds. Add the onion and bell pepper. Cook, stirring occasionally, until the veggies start to soften and turn golden. Next add the tempeh. Continue cooking for another 5-10 minutes, or so, stirring frequently, allowing tempeh to brown a bit. Sprinkle the McCormick Gluten-Free Chili Seasoning packet over the tempeh and veggies. Cook for 30 seconds. Add the tomato sauce, drained beans, maple syrup, Worcestershire (or vinegar), and liquid smoke, if using. Lower heat to a simmer and cook for 10-15 minutes to allow flavors to blend. Stir in a little water if the mixture is too thick or if it starts to scorch on the bottom. Remove from heat and serve immediately on gluten-free rolls topped with sliced avocado.Yield: 8-10 servings

 

Step by step:


1. Heat a large skillet over medium-high heat.

2. Add 2 Tablespoons oil to the pan and heat for 30-60 seconds.

3. Add the onion and bell pepper. Cook, stirring occasionally, until the veggies start to soften and turn golden. Next add the tempeh. Continue cooking for another 5-10 minutes, or so, stirring frequently, allowing tempeh to brown a bit. Sprinkle the McCormick Gluten-Free Chili Seasoning packet over the tempeh and veggies. Cook for 30 seconds.

4. Add the tomato sauce, drained beans, maple syrup, Worcestershire (or vinegar), and liquid smoke, if using. Lower heat to a simmer and cook for 10-15 minutes to allow flavors to blend. Stir in a little water if the mixture is too thick or if it starts to scorch on the bottom.

5. Remove from heat and serve immediately on gluten-free rolls topped with sliced avocado.


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