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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Hearty Vegetarian chili - great on a cold drizzly winter day Ingredients:
3 garlic cloves, minced |
3 onions, chopped |
3 carrots, shredded |
2 tablespoons oil |
2 (28 ounce) cans whole tomatoes, cut coarsely |
3 (15 ounce) cans chili beans |
3 bay leaves |
2 tablespoons sage, crushed |
1 cup textured vegetable protein |
Directions:
1. In a large soup pot, saute garlic, onion, and carrots in oil.
2. Add tomatoes and beans bring to boil.
3. Simmer and add bay leaves and sage.
4. Add dry T.V.P. (textured vegetable protein) if you wish to thicken the chili.
5. Otherwise soak T.V.P. in slightly less than 1C hot water, and add to the chili.
6. Season chili with a teaspoons of Tabasco and 1/4 to 1/2 C salsa.
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