Tuesday, February 21, 2012

Vegan Week: Chili Tuesday

Vegan Chili

Nothing is as good as a bowl of hot piping chili on a cold day!

  • 1 cup boiling water
  • 1 cup dry textured vegetable protein (TVP, find this at your local grocery/health store)
  • 2 16-oz. cans of tomatoes (chopped)
  • 1 3-oz. can tomato paste
  • 1 cup frozen corn
  • 1 zucchini, chopped
  • 2 carrots, chopped
  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • 1 jalapeno pepper, thinly chopped
  • 3 tablespoons chili powder (more or less depending on your taste)
  • 2 teaspoons cumin powder
  • 2 teaspoons garlic powder
  • 1 teaspoon dried oregano
  • 1 15-oz. can kidney, pinto, or black beans

    1. Pour the boiling water over the textured vegetable protein and set it aside for 5 minutes. 

    2. Combine this with all of the remaining ingredients except for the beans. Cover and simmer for 1 hour.  

    3. Add the beans and simmer for an additional 30 minutes. Serve alone or with rice or bread.

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