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Hearty Vegetarian Three-Bean Chili

Portions:6
Cooking Time:30 minutes
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Equipment

Ingredients

  • 1 cup rehydrated TVP Textured Vegetable Protein
  • 8 to 16 oz tempeh chopped
  • 8 to 16 oz tofu crumbled
  • 1 to 2 cans pinto beans rinsed
  • 1 to 2 cans kidney beans rinsed
  • 1 to 2 cans white beans rinsed
  • Any other beans of your choice
  • 2 to 4 large onions chopped
  • 10 or more cloves garlic chopped
  • 2 to 4 green peppers chopped
  • 1 or more hot peppers of your choice jalapeno, Serrano, etc., minced
  • 2 to 4 15 oz cans crushed tomatoes
  • 6 to 12 oz tomato paste
  • ½ to 1 lb mushrooms coarsely chopped
  • 1 teaspoon ground cayenne pepper
  • 2 tablespoons chili powder
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons vinegar
  • 1 bay leaf
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice
  • 1 tablespoon cumin

Instructions

  • In a large pot, sauté the onions, peppers, hot peppers, and garlic until the onions are translucent.
  • Add all other ingredients to the pot and simmer for a minimum of 30 minutes, stirring occasionally.
  • If the chili is too thick, add water to reach your desired consistency.
  • Adjust seasonings during cooking to taste.

Notes / Tips / Wine Advice:

Wine Advice:

This hearty vegetarian chili pairs well with a crisp and fruity white wine such as Sauvignon Blanc or Pinot Grigio. The acidity and fruitiness of these wines complement the bold flavors of the chili while providing a refreshing contrast.

Nutritional Information

Calories: 350 kcal | Carbohydrates: 45 g | Protein: 25 g | Fat: 7 g | Fiber: 15 g | Sugar: 10 g
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Course Chili / Vegetables
Diets Vegetarian