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Ingredients Jump to Instructions ↓

  1. 1/3 c Olive oil

  2. 2 md Onions, chopped

  3. 4 Cloves garlic, minced

  4. 2 Jalapeno peppers, chopped

  5. 1 Mild pepper, chopped

  6. 1 Red pepper, chopped

  7. 1 Green pepper, chopped

  8. 2 lg Tomatoes, diced

  9. 8 oz Tomato sauce

  10. 2 cn Rotel Tomatoes and Chilis

  11. 2 15-oz cans dark red kidney Beans

  12. 3 c Water

  13. 4 tb Chili powder

  14. 2 tb Cumin

  15. 1 tb Paprika

  16. 1 tb Oregano

  17. 1 tb Lemon juice Salt, pepper to taste Tabasco to taste

  18. 1 c Textured Vegetable Protein

Instructions Jump to Ingredients ↑

  1. 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 last. You can adjust the amount of TVP 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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