This is a recipe from The NEW Farm Vegetarian Cookbook that I modified. It is my standard vegetarian chili recipe now. I had a dedicated meat-eater tell me this is the best chili she had tasted in her life...So there you go!
Ingredients:
1 onion, diced
1 clove garlic, minced
2 T. expeller pressed canola oil
1 c. TVP (Texturized Vegetable Protein)
1/2 t. garlic powder
1/2 t. plus 2 T. chili powder, divided
2 t. salt, divided
7/8 c. boiling water
2 cans of beans, rinsed and drained (e.g. 1 can of pintos and 1 can of red kidney beans)
3 1/2 c. tomatoes and tomato sauce and even water (You pick the combination, depending on how thick you like the chili. I use 1 can of tomato sauce, 1 can of petite-diced tomatoes, and a little water to wash the tomato residue out of the cans.)
1 t. cuminpinch black or red pepper
Method:
1. In a stockpot, sauté onion and garlic in oil until soft.
2. Soak TVP, garlic powder, 1/2 t. chili powder, and 1 t. salt in boiling water for 10 minutes, then add to the stockpot.
3. Add beans to the pot.
4. Add the tomato mix, 2 T. chili powder, cumin, 1 t. salt, and black or red pepper to the stockpot. Begin to simmer.
5. Simmer for 5 - 10 minutes before serving, to allow the flavors to "marry."
Serves 4.
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