Hearty Vegetarian Three-Bean Chili
Equipment
Ingrediënten
- 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
Instructies
- 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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