Chipotle Sausage Chili with Apple and Black Beans
March 30th, 2007
Stumble it!
I made this in 20 minutes, and that included time to straighten up a bit. My lunches can get a bit weird sometimes, as I tend to rummage around and try to make something that uses up the food we have. Here’s what I found today:
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So why not chili with apple and sausage in it? The only things I used that aren’t pictured here are tamari, worcestershire sauce, and cumin. I saw the “grain meat” sausages at Whole Foods and they intrigued me. They ended up being pretty good, but towards the end I was eating around them. Maybe I’m just a tofu/tempeh/seitan kinda gal. I’d be interested in trying their other flavors, since the apple-sage variation sounds tasty.
Chipotle Sausage Chili with Apple and Black Beans
Makes two hearty servings
1 Can Black Beans, mostly drained
2 Carrots, peeled and roughly chopped
2 Plum Tomatoes, diced (1 Cup, scant)
1 Cup Rehydrated TSP, see directions
1 Veggie Sausage Link, diced
1 Apple, diced (any kind, really)
3 Tbs Tamari
3 Tbs Worcestershire Sauce (make sure the label says it’s veg)
1 tsp Cumin
Heat 1 scant cup of water to boiling and mix it with 1 Cup dried TSP (or follow package directions). While that is soaking, heat a large skillet with some vegetable oil. Add carrot and stir every once in a while to soften. Meanwhile, dice apples, tomatoes, and sausage. Add these plus the beans and cumin to pan. Stir and cover.
Check on your TSP. Dump out excess water as soon as it is fairly soft and add to pan. Add tamari and Worcestershire sauce, stir well, and cover. Let simmer on medium heat for 5 minutes. Serve with fresh cilantro or parsley.
14 Comments
1. tribegirl80 | March 30th, 2007 at 2:21 pm
Lolo,
I have to let you know that you are quickly becoming my official teacher on vegan cooking. This looks really delicious!!
2. Debra | March 30th, 2007 at 4:39 pm
The grain meat company makes a vegan field roast as well! Usually Whole Foods carries it around Thanksgiving/Christmas… I actually prefer it over tofurky and unturkey, but maybe that’s just me ??
3. Vincent | March 31st, 2007 at 7:48 am
That looks delicious! I really like the garnish and the apple. Sometimes I’ll put pear in my chili.
4. Melody | March 31st, 2007 at 1:17 pm
My kind of meal..
Aren’t cast iron skillets the best? I would be so lost without mine.
5. Jill | April 3rd, 2007 at 11:38 am
Hi Lolo
I really enjoy your blog and this chili looks great. I’ll try it soon (especially since it snowed here all day yesterday–yuck–on April 2nd). However, I’d love to know where you got the fabulous looking green and white bowl that the chili is in….love it. It looks like a coffee mug I’ve been trying to track down that I saw in VegTimes. Thanks!!
Jill
6. Honor | April 4th, 2007 at 12:32 pm
We really like the grain meat sausages & Celebration Roast they make. They seem to be a little on the salty side but have a nice flavor. A Celebration Roast thinly sliced for sandwiches will last quite awhile. And the apple-sage variety is pretty yummy, in my opinion.
7. midwest neurotica | recip&hellip | April 10th, 2007 at 8:52 pm
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8. Michelle S. | May 22nd, 2007 at 12:54 pm
Wow, I’m can’t say how much I enjoyed this recipe. I used Italian Flavor Tofurky Sausage and diced chipotle pepper. I also substituted bulger for TSP. Thanks for sharing this with us.
9. vez | May 27th, 2007 at 6:28 pm
hey, roughly how much does the diced sausage yield, in cups? i can’t get anything fancy like that in aylesbury, so i’m using lachesis’s seitan as a sub; how much do i need?
cheers – i can’t wait to make this. it looks divine.
vez.
10. Megan | May 8th, 2009 at 6:32 am
We made this last night for dinner using the TJ’s soyrizo. Despite freezing before slicing and attempting to brown the sausage to solidify it before giving everything a stir, it crumbled during cooking and blended in with the TVP. Whatever! Still tasted amazing!
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