I've been in the mood for chili lately, so despite the hot, humid weather we've been having, I made a pot. Hopefully I'll continue to be in the mood for chili for the next few days, as it seems to be impossible to make just a few servings of chili.
3-Bean TVP Chili
yield: 8 servings
1 1/2 cups TVP, reconstituted in vegetable broth
1 large onion, diced
3/4 lb button mushrooms, sliced
1 TB olive oil
1 15 oz. can of black beans, drained and rinsed
1 15 oz. can of kidney beans, drained and rinsed
1 15 oz. can of vegetarian baked beans (I used the Whole Foods brand)
1 14.5 oz. can of diced tomatoes (crushed would be fine, too)
1 15 oz. can of refried black beans (I used the Whole Foods brand)
1/2 cup vegetable broth
3 TB chili powder
3/4 ts salt
1 ts cumin
1/2 ts cayenne
1 ts garlic powder
1. To reconstitute the TVP, place it in a bowl and pour vegetable broth over it until it is just barely covered. Let sit while you cook the onions and mushrooms.
2. Heat olive oil in a large pot over medium heat. Add onions and mushrooms and cook 7-10 minutes, until onions are translucent.
3. Add the rest of the ingredients and stir. Raise heat to medium-high and bring to a slight boil. Cover and reduce heat to low and let cook for 30 minutes, stirring occasionally.
4. Remove from heat and let sit, covered, for 30 minutes.