Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Vegetarian
Amount Measure Ingredient -- Preparation Method
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1/2 c Oil
2 Onions -- chopped
4 Garlic cloves -- minced
3 Jalapeno chilies -- minced
3 c TVP(R) flakes or granules
5 tb Chili powder
1 t Cayenne pepper
1 t Ground cumin
1 1/2 ts Salt -- or to taste
1/4 ts Black pepper
2 tb Molasses
1 tb Apple cider vinegar
16 oz Tomato sauce
6 c Water
1/2 c Nutritional yeast
Heat oil in large soup pot. Saute onions in oil over
medium heat, stirring often, until lightly browned.
Add garlic and jalapeno peppers; cook and stir for
another minute. Stir in remaining ingredients, lower
heat and cover. Simmer for at least one hour,
stirring occasionally. Cooked beans may be added near
the end of cooking period, if desired (adjust
seasonings to taste).
Serve chili topped with diced onions, sliced olives,
avocado chunks, chopped cilantro leaves or your
favorite garnishes.
Copyright 1995 Karen Mintzias
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TVP is a registered trademark of Archer-Daniels-Midland Company.
