There are probably as many recipes for chili as there are cooks. Maybe more. After all, with so many ways to enjoy chili, who could settle for having just one recipe? Not us, certainly.
We make chili almost once a week these days. It makes a great dinner and can easily be packed off to lunch or reheated as a snack. Mix it with rice or pasta, or serve with some home-made bread and you have a full meal.
Our latest iteration is made with TVP- Textured Vegetable Protein. TVP is a soy-based product that is sold as a dried item in the ‘natural foods’ sections of most supermarkets. TVP gives this chili a heartiness that we like, especially on a cold day.
Ingredients:
1/3 Cup Dried Chick Peas
1/3 Cup Dried Red Kidney Beans
1/3 Cup Dried Great Northern Beans
2 T Oil
1 Onion, Diced
2 Cloves Garlic, Diced
1 T Cumin Seeds, Ground
1 t Chili Powder
1 T Vegetarian Bouillon
1 Red Bell Pepper
4 Cups Water
1/2 Cup TVP
2 Cups Diced Fresh Tomatoes
1 t Tabasco Sauce
Salt To Taste
Process:
1. Boil beans to al dente. (They will cook a little bit more in the chili, but not much.) We like to cook them all in the same pot, but we give the chick peas a twenty minute head start, so they all finish at the same time.
2. Saute onion and garlic in the bottom of a stock pot until clear.
3. Add spices and bouillon. Cook for a few minutes.
4. Add pepper and cook a few minutes.
5. Add water and beans – bring to simmer.
6. Add TVP and cook ten minutes more.
7. Add tomatoes and Tabasco. Cook five or ten minutes and taste to determine how much, if any, salt you want to add. You can add more Tabasco or Chili powder if you like more heat.
The whole recipe goes together very quickly. The flavors will deepen if you let the chili simmer on the stove. Enjoy!