Recipe by samdoj
"I cook by intuition and my intuition led me to this amazing chili that is presented for you here. It's quick, super-easy, and delicious! Wear gloves when handling serrano peppers. Save the seeds; you can use them in a pepper oil. Also, you don't want to taste the oregano. The goal is for it to just sit atop the tomato flavor. Similarly with the cinnamon. The curry was a lucky accident, but it worked! Don't add too much of it though or it will turn your chili an unappetizing orange. Like any chili, this one is great with shredded cheese and sour cream."
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2 (15 ounce) cans
red kidney beans with liquid
1 (28 ounce) can
1 (28 ounce) can
1 (12 ounce) package
vegetarian ground beef crumbles
elephant garlic, crushed
6 2/3 tablespoons
vegetarian bacon bits
white onion, chopped
serrano pepper, seeded and thinly sliced
chili powder, or to taste
cayenne pepper, or to taste
ground cinnamon, or to taste
dried oregano, or to taste
curry powder, or to taste
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetarian Bacon Chili
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 31
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