Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Main Dish
Amount Measure Ingredient -- Preparation Method
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1/3 c Olive oil
2 md Onions, chopped
4 Cloves garlic, minced
2 Jalapeno peppers, chopped
1 Mild pepper, chopped
1 Red pepper, chopped
1 Green pepper, chopped
2 lg Tomatoes, diced
8 oz Tomato sauce
2 cn Rotel Tomatoes and Chilis
2 15-oz cans dark red kidney
Beans
3 c Water
4 tb Chili powder
2 tb Cumin
1 tb Paprika
1 tb Oregano
1 tb Lemon juice
Salt, pepper to taste
Tabasco to taste
1 c Textured Vegetable Protein
Saute onions, garlic, and peppers in oil until onions
are translucent. Add spices and simmer for two
minutes. Stir in remaining ingredients, adding the TVP(R)
last. You can adjust the amount of TVP(R) to obtain the
desired texture and consistency. You can substitute
beer for the water for a more unique flavor. One
jalapeno makes a mild chili (two were used for the
cookoff). Simmer from four to six hours. It's even
better the next day.
This was the Third Place Winner and Best of Show
trophy winner at the 4th Annual Lone Star Vegetarian
Chili Cookoff held in Dallas in October. It was
submitted by the Animal Connection of Texas members
Mitch and Debbie Thompson, Cam Reilly and Cheryl
Witchgers.
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TVP is a registered trademark of Archer-Daniels-Midland Company.
