Fool the Meat Eaters Chili |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe was adapted by my mother and myself from meat chili. We fed it to my dad and only told him afterwards it wasn't meat - he couldn't tell the difference! This is a fast and filling meal and is even better, cold or warm, the next day! I serve leftovers with tortilla chips or in a wrap. Also good with sour cream and/or cheese on top. Ingredients:
1 package yves ground round vegetarian ground beef, original flavour or 1 1/2 cups rehydrated textured vegetable protein |
2 cloves garlic, minced |
1 small onion, chopped |
1 jalapenos or 1 habaneros or 1 chili pepper (optional) |
1/2 green pepper, chopped |
2 stalks celery, diced |
2 (19 ounce) cans kidney beans (red or white) |
1 (28 ounce) can diced tomatoes |
1 -2 tablespoon chili powder, to taste |
1/2 teaspoon black pepper |
1 teaspoon salt |
1/8 teaspoon red pepper flakes, to taste |
Directions:
1. Rehydrate TVP if needed.
2. Spray or oil a large pot.
3. Chop the onion, hot peppers (if using- it is best to wear rubber gloves when cutting the hot ones!), and garlic and add to the pot.
4. Chop remaining vegetables, add to pot and brown lightly.
5. Add remaining ingredients; stir well and simmer at least 15 minutes.
6. Taste (This is important!) Adjust spices to taste.
7. Simmer an additional 15 minutes or so.
8. Serve with garlic bread, toast, or on rice.
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