8 cups (cooked kidney beans) or 4 – 15 oz. cans kidney beans
1 clove minced garlic
2 cups Spanish onions (chopped)
½ cup carrots (circular)
½ cup green peppers (med chopped)
½ cup celery (med chopped)
1 lb tomatoes (pureed)
2 Tbsps olive oil
2 can tomato paste
1 cup soy nuggets (Textured Vegetable Protein) or Apple Sage Meatless sausage
1 ½ tsp mustard seed or 1 tsp of mustard powder
1 ½ tsp chili powder
½ tsp cumin
½ tsp oregano
2 bay leaves (put in beans)
1/8 tsp cayenne
1 ¼ tsp sea salt
• If using canned beans retain juice of beans and add an additional 2
cups of water along with 2 to 4 bay leaves
· Soak TVP in hot water and set aside (1cup TVP – 1 cup hot water)
· Sauté onions and garlic in oil until translucent; add celery, green
peppers, and carrots. Sautee for 5 minutes; add pureed tomatoes.
· Let vegetable mixture simmer for 10 to 15 minutes.
· Add sautéed vegetables to beans; then, mix in seasonings and TVP.
· Cook chili until thickened
[ Courtesy of Ted’s recipes]
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