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!
