This is not created as a vegetarian recipe, but you can substitute either faux meat and/or beans for the chili and it’s absolutely delicious.
(photo from halfbakedharvest.com)
There was a brand of fake chicken called Alpha. I don’t see it at my neighborhood stores anymore, but it had a similar texture and taste to turkey, so that’s a good option. Another brand I frequently use is Quorn.
It has good ingredients like mushrooms. The “Impossible” brand isn’t a personal favorite of mine because it’s really salty and just tastes processed to me.
For this recipe, I do one bag of the Quorn “chiqin” pieces and 1 can of beans, either pinto or adzuki, and that is my substitute for the turkey.
The recipe is completely simple and straightforward – it’s just a soup – but don’t think it’s boring or simple! It’s one of my favorites in my rotation.
Warning: it is very spicy. She has hot sauce at 1/2 cup. Whoa. I eat spicy food and that is way too much. I do 1/4 cup and it’s still quite spicy. You may want to do 1/8 cup. Also choose your enchilada sauce carefully – labels will often mention mild, medium, or hot. I go with medium.
If you ever make anything too spicy, the secret to reduce spice is dairy. So either add more yogurt, cheese, or have a glass of milk with your dinner! It’s magic – it brings the spice level way down.
Make sure to include the toppings of shredded cheddar and avocado – those are essential. I love cilantro and include that too, but if you don’t, leave it off.
I eat this with tortilla chips and dip the chips in the soup, eating it like a dip!
Here is the link to the recipe: https://www.halfbakedharvest.com/buffalo-turkey-chili/
Try this out and let me know what you think!
Body Spirit Health 