Sunday, October 2, 2011

Vegan Chili (Hold the Cheese!)

Chili is always a great dish to make. Usually I make this a little (too) spicy. But this time I didn't add the spice (Cayenne pepper and jalapeno) for the sake of the kids. The flavor was still great! This can be a super simple and fast dish to make (buy canned ingredients). Or you can use fresh ingredients with some pre food prep! When buying canned goods, read labels!! I almost bought diced tomatoes with added high fructose corn syrup! And did you know canned kidney beans can have added sugar??!! Geesh, no wonder we have such an unhealthy nation!

    1/2 cup TVP (Textured Vegetable Protein)
    1/2 cup of water
    2 tbsp vegetable powder (bullion)
    2 cups black beans
    2 cups kidney beans
    1 small onion chopped
    1 green bell pepper chopped
    4-5 cups diced (canned or blanched fresh) tomatoes
    3 Tbsp chili powder
    2 tbsp cumin

In small bowl mix half a cup of warm water with tvp and vegetable protein. Set aside. In medium sized pot, saute onion and bell pepper in 1/4 cup of water until onion is translucent. Add all of your other ingredients into the pot including the tvp. Bring to a boil and lower to medium heat. Continue to heat stirring often for about 10 minutes. Lower temperature and simmer for at least 20 minutes.

The tvp in this recipe, tastes like ground turkey! Yields 6-7 servings.

1 comment:

Roque Camacho Jr. said...

This chili without the con carne was delicious!!! I can have it daily!!!