Sunday, November 9, 2008

Vegetarian Chili

Without TVP ...................................... With TVP

Last night we had a filling vegetarian chili. This is a super easy version of “homemade chili.” The recipe is completely vegan as well, unless you like sprinkling some cheese on top while it is cooling in your bowl as we did. We also enjoyed eating this with a few slices of buttered bread, but that was only because we were out of crackers.

Vegetarian Chili

1 can pinto beans drained
1 can red beans drained
1 can southwestern corn drained (regular corn works too, just adds a little extra)
1 can diced tomatoes (really any can of tomatoes should work ok)
1 can tomato sauce (For less tomato flavor don’t drain the beans or corn and leave this out)
1/2 onion diced
1 green pepper diced
About 2 medium carrots diced
3 cloves of garlic (or to suit your tastes)
2 tbs chili powder
1 tbs ground cumin
1 tbs paprika (optional)
¼ cup sliced mushrooms (optional)
¾ cup of TVP (optional)
Salt as needed
Olive oil as needed

1. Sauté your onions, garlic, and carrots until they start to get soft in a little olive oil.
2. Add green peppers, mushrooms and chili powder and sauté for about 5 more minutes.
3. Add the can of diced tomatoes, and your beans, tomato sauce, corn, and the remainder of your seasonings.
4. Cook on medium heat, covered, for about 20 minutes.
5. Stir in TVP and cook for an additional 10 minutes to soak up the flavors.
6. Enjoy!


khitara said...

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mind if I add your page on my blog list? i'm thinking of visiting you often. thanks...

Sara said...

Not at all! Thanks for your interest!

Anonymous said...

My mom gave me a bunch of dried black beans, so I am going to try to make some version of this tonight or tomorrow night. Come check it out on my blog.