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So, I’ve been tasked with making 3 bean chili for a get together with one of my vegetarian friends. My usual recipe is great, and I adapted that to just have some more beans. The problem I’m dealing with is without the meat, I’m missing out on that delicious beefy fatty flavor. I know I can’t get the beef, but what’s going on now is definitely missing fat.
Now my chili is simmering on the stove (and will be for a few hours) What would you add if you were converting your beef chili to vegetarian?
It has: Plenty of salt, several types of ground chili, smoked paprika, cumin, cayenne, pepper, garlic, MSG Onions and peppers (cooked on the stove before, but only partially) Tomato’s, tomato paste, tomato purée, 3 types of beans, and corn. Vegetable broth, Some better than bouillon.
If you're missing that beefy flavor, try adding some mushrooms or soy sauce to give your vegetarian chili a savory kick!
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