Hearty Veggie Delight Chili
Equipment
Ingredients
- ⅓ cup olive oil
- 2 medium onions chopped
- 4 cloves garlic minced
- 2 jalapeno peppers chopped
- 1 mild pepper chopped
- 1 red pepper chopped
- 1 green pepper chopped
- 2 large tomatoes diced
- 8 ounces tomato sauce
- 2 cans Rotel Tomatoes and Chilis
- 2 cans 15 oz each dark red kidney beans, drained and rinsed
- 3 cups water or beer
- 4 tablespoons chili powder
- 2 tablespoons cumin
- 1 tablespoon paprika
- 1 tablespoon dried oregano
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Tabasco sauce to taste
- 1 cup Textured Vegetable Protein TVP
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onions, garlic, and peppers.
- Saute until onions are translucent.
- Stir in chili powder, cumin, paprika, and dried oregano.
- Simmer for two minutes, allowing the spices to release their flavors.
- Add diced tomatoes, tomato sauce, Rotel Tomatoes and Chilis, and dark red kidney beans.
- Pour in water or beer, depending on your preference.
- Stir in textured vegetable protein (TVP) and adjust the amount according to your desired texture and consistency.
- Season with lemon juice, salt, pepper, and Tabasco sauce to taste.
- Stir well to combine.
- Bring the chili to a simmer, then reduce heat to low.
- Cover and let it simmer for 4-6 hours, stirring occasionally.
- Once the flavors have melded and the chili has thickened to your liking, serve hot.
- It’s even better when enjoyed the next day!
Notes / Tips / Wine Advice:
Wine Advice:
Pair this vegetarian chili with a light-bodied red wine such as Pinot Noir or a fruity Zinfandel.
Nutritional Information
Calories: 280 kcal | Carbohydrates: 35 g | Protein: 12 g | Fat: 10 g | Fiber: 10 g | Sugar: 8 g