More cold weather fare to keep you warm and satisfied! This is my ‘staple’ chili recipe, the one I come back to again and again. Hearty, delicious and just plain good.I am not a fan of chili recipes that are bordering on vegetable stew. To me, adding carrots, celery, green peppers etc…is missing the point! The TVP granules add a meaty texture and also a good protein boost, without the greasy hamburger meat (yuck)…
Try it with sharp grated Cheddar or soy Cheddar and your fav multi-grain buns/bread. Also makes an excellent filling for burritos and tacos. Serves 6-8. Vegan friendly. A meal in a bowl!
Easy Tex-Mex Chili
1 C. TVP (textured vegetable protein granules)
1 teas. onion soup powder or 1 cube
2 T. vegetable oil
2 medium onions, coarsely diced
14 oz. can vegetarian beans in tomato sauce
2 C. precooked kidney beans (or canned rinsed and drained kidney beans)
28 oz. can stewed tomatoes, with juice
2-3 T. good quality chili powder, to taste
1 T. cumin seeds (don’t leave out, this spice adds a great taste)
¼-1/2 teas. freshly-ground pepper or cayenne, to taste
1 teas. Mrs. Dash Original Seasoning Blend or Spike Seasoning Blend
In a small bowl, reconstitute the TVP with 1 C. boiling water. Stir in the onion soup powder and set aside.
In a large Dutch oven, heat oil over medium-high heat. Add onions and sauté for 5 minutes. Add all remaining ingredients and stir to combine thoroughly. Bring to boil, reduce heat to low and simmer, uncovered, for 1 hour. Adjust seasonings and serve. Freezes well, excellent reheated.
Reprinted from: Not Just for Vegetarians, Delicious Homestyle Cooking, the Meatless Way