Not Just Tofu

Recipe: Comfort Food

In meat substitutes, pasta, Recipe, salad on January 26, 2011 at 11:36 pm

On a cold, snowy night, we crave food that will stick to our bones.  For a carnivore, comfort foods range from baked macaroni-n-cheese to chicken soup.  As a new herbivore, you want to refrain from going to what you use to eat and try to find a new range of comfort foods.  How about some chili?  When you think of chili, don’t you think warmth, cozy and yum : ).  I have created a vegetarian chili that both herbivores and carnivores love.  I have tried this recipe at church, with kids and at my job; they all agree it’s delicious. 

The great thing about chili is that it can be customized.  I love my chili on a bake potato with jalepeno peppers and a little melted cheese.  My grandfather ate it over spaghetti.  My friends ate it over corn chips with sour cream and cheese.  Whichever you like to eat chili, you can still try with this vegetarian version.  It’s not just beans, it is peppers, onions, TVP and much more.  Trust me, this is an easy recipe to satisfy your craving for something good.

VEGETARIAN CHILI

INGREDIENTS

  • 28oz. can of Petite Diced Tomato
  • 28oz. can of Kidney Beans, drained and rinsed
  • 1 cup of low sodium or homemade vegetable broth
  • 1 cup of TVP (texturized vegetable protein)
  • ½ of a Red Onion, diced
  • ½ of a Bell Pepper, diced
  • 1 roasted Poblano pepper, diced
  • 2 stalks of Scallion, thinly sliced
  • 2 cloves of Garlic, minced
  • 3 tbsp of Parsley, chopped
  • 2 tbsp of Chili Powder
  • 1 tbsp of Cumin
  • 1 tbsp of Oregano
  • 1 tbsp of Seasoning Salt ( less if you are watching your salt)
  • 1 tbsp of Onion Powder
  • 2 tsp of Garlic Powder
  • ½ tsp of Black Pepper
  • 2 tbsp of Olive Oil

Tools

  1. Large Pot
  2. Wooden Spoon
  3. Measuring Spoon & Cup

 

Instructions

  1. Warm oil in large pot
  2. Add red onion, garlic and scallion and cook for 2 minutes
  3. Mix in Bell and Poblano peppers and cook for 2 minutes
  4. Pour in diced Tomatoes, Kidney Beans and Vegetable Broth, bring to a boil
  5. Stir TVP (Texturized Vegetable Protein) into the mixture until well combined
  6. Season mixture with all of the dry seasoning: seasoning salt, chili powder, cumin, black pepper, garlic powder, onion powder and oregano
  7. Simmer for 30 minutes
  8. Stir in parsley and let sit for 15 minutes.
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