“Sundays come
And Sundays go,
But it’s the Monday 
That makes me say “Oh no!”
…and that is because every Monday my husband eats only vegetarian food. Now veg food has never been a difficult task for me. As an Indian, I grew up eating more vegetarian food than otherwise. But my husband didn’t. A strict meat-arian, it is sometimes a challenge to make vegetarian food for him that comes in the disguise of a meat dish a.k.a make it taste good enough to pass as “un-green”. After moving to the US, I discovered the world of mock meats and tofu, so I decided to re-create the celebrated Chili, sans any meat. Was it a success..hmmm…I’d say so.
“Smells like meat
Tastes like it too,
But the gods are pleased
And I say..…phew.”
PrintVeg Chili with Couscous
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
This hearty meatless chili combines kidney beans, tofu, and a medley of vegetables, served over fluffy couscous for a satisfying and warming meal.
Ingredients
- 2 cups boiled red kidney beans (keep the liquid you boiled in)
- 200 gm tofu or vegetable protein mince
- 1 large tomato, chopped
- 1 medium onion, chopped
- 1/2 cup green and red peppers, diced
- 1/2 cup corn kernels
- 2 cloves garlic, minced
- 1 green chili, chopped
- 2 cloves
- 2 bay leaves
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- Salt, to taste
- 2 tablespoons vegetable oil
- 1 cup couscous
- 2 cups water
Instructions
- Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add the minced garlic, chopped onions, green chili, cloves, and bay leaves. Sauté for about 5 minutes, until the onion turns translucent.
- Add the chopped tomato, diced green and red peppers, and corn kernels to the pan. Stir in the cumin powder, coriander powder, turmeric powder, and salt. Mix well to combine the flavors.
- Cover the pan and let the vegetables cook for about 10 minutes, stirring occasionally, until they are soft.
- Add the boiled kidney beans along with the liquid, and the tofu or vegetable protein mince. Stir everything together and let it simmer for another 15 minutes, allowing the flavors to meld.
- Meanwhile, bring 2 cups of water to a boil in a separate pot. Remove from heat, add 1 cup of couscous, cover, and let it sit for 5 minutes. Fluff with a fork before serving.
- Serve the chili hot over a bed of couscous, garnished with fresh herbs if desired.
Notes
For a spicier chili, add more green chilies or a dash of cayenne pepper. This dish can be stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving. You can substitute couscous with quinoa or rice if preferred.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6 grams
- Sodium: 600 mg
- Fat: 10 grams
- Carbohydrates: 50 grams
- Fiber: 12 grams
- Protein: 18 grams
- Cholesterol: 0 mg
Thanks Maya! I gave it a slightly Indian twist as well, so let me know what you think of it. Enjoy the Chili party! :)
I LOVE this :)
Gonna give it a try for my vegetarian husband. In fact, we are invited to a chili party this weekend and I was thinking of bringing something along for him :) Great timing!