Yield: 8
If you didn’t know this was vegetarian chilli, you would
swear it was beef.
Ingredients
- 1 tbsp olive oil
- 1/2 medium onion, chopped
- 2 bay leaves (optional)
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tbsp dried oregano
- ¼ tsp cayenne (or less, to taste)
- ½ tsp cocoa powder
- 1 tbsp salt
- 2 stalks celery, chopped
- 2 green bell peppers, chopped
- 3 cloves garlic, chopped
- 2 (12 ounce) packages TVP (Textured Vegetable Protein)
- 2 (28 ounce) cans tomatoes, diced
- 1 (28 ounce) can tomato sauce
- 1/4 cup chili powder
- 1 tbsp ground black pepper
- 1 (15 ounce) can kidney beans, drained
- 1 (15 ounce) can garbanzo beans, drained
- 1 (15 ounce) can black beans
- 1 (15 ounce) can whole kernel corn
Preparation Procedure
- Heat the olive oil in a large pot over medium heat. Stir in
the onion.
- When onions are translucent, season with bay leaves, cumin,
oregano, coriander, and salt. Do not burn spices (add water if necessary).
- Mix the diced tomatoes and tomato sauce into the pot. Season
chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans,
and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes.
Stir in the corn, and continue cooking 5 minutes before serving.
- When vegetables are heated through, mix in the TVP.
- Reduce heat to low, cover pot, and simmer 5 minutes.
- Correct seasoning to taste.
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