Vegetarian Chili with Ground Meat? Really Ground Meat? Read on...

Vegetarian Chili with Ground Meat?

Really, Ground Meat?  No, of course not!  But you would think that ground meat was in it!

This has been a favorite of my wife since I made it for her many years ago.  If you tasted it, you would be convinced that there was ground meat in it!

We like it spicy, not hot!  Feel free (I recommend to experiment to your tastes) to adjust the amount of seasonings, or even change some.

I have found a few tricks (Wow!  Imagine that - A Magician with tricks!) to reduce gas and certain flavors.

Also, even though it is ready to eat after a few hours of simmering.  It’s always, I mean ALWAYS better the next day – after it has been refrigerated then re-heated.

Enjoy!

Ingredients:

1 Can of Red Kidney Beans

1 Can of White Beans

2 Cups of TVP (Textured Vegetable Protein or Textured Soy Protein)

2 Chopped Carrots

1 Chopped Green Pepper

1 Chopped Onion

1 Can of Italian Tomato’s

1 Can of Tomato Paste

Chopped Cilantro

Coconut Oil or Olive Oil for Sautéing

Seasonings:

1 tsp of Ground Pepper

3 Cloves of Chopped Garlic

1 tsp of Cinnamon

¼ cup of Chocolate Powder (Unsweetened only)

2 tsp of Chipotle Powder

2 tsp of Chili Powder

2 Table Spoons of Apple Cider Vinegar

2 Table Spoons of Soy Sauce

2 TBL of Honey

Put the TVP in a bowl and cover it with about 3 cups of hot water.  Let it sit until you need it.

This an "actual picture" of my Chili!

Sauté the Onion, Green Pepper and Carrots with the Garlic, Pepper, Chipotle, Chili pepper until wilted and brown.  Add the tomatoes and tomato paste, stir with a whisk to incorporate the tomato paste.  Add 1 Can of water from each of the tomato paste and tomatoes, stir.

Empty both cans of beans in a strainer, rinse well with cold water, until the foam is gone, add to the tomato mixture (this rinsing reduces gas!), stir.

Add the TVP, stir well. (This is available at your local Health Food Store or you can order it on line).

Add the remaining ingredients and stir well.  You don’t want the Chili to be too thick at this point, as the TVP will absorb a lot of the liquid.  Add more water so the Chili is like a soup consistency.

Taste and adjust seasonings…Add Hot Sauce or Red Pepper Flakes, if you like it hot.  I usually add another Mexican Pepper (Like a Ground Ancho) for flavor.

Bring to a low boil, then reduce to a simmer and cook for 1-2 hours.  Serve with Taco Chips or Pita Chips; top the Chili with the Cilantro!