Name: Wicked Good Veggie Chili
Prep time: 45 min
Cook time: 45 min
Yield: 8
Ingredients: Texturized vegetable protein (TVP) - ½ cup; Water - 1 cup; Olive oil - 2 ½ tablespoons; Onion, chopped - 1; Garlic, minced - 6 cloves; Salt - 1 teaspoon; Ground black pepper - 1 teaspoon; Chili powder - 2 teaspoons; Ground cumin - 2 teaspoons; Ground cayenne pepper - 2 teaspoons; Cinnamon - ¼ teaspoon; Honey - 1 tablespoon; Kidney beans with liquid - 2 (12 ounce) cans; Diced tomatoes with juice - 2 (12 ounce) cans; Green bell pepper, chopped - 1; Carrots, finely chopped - 2; Green onions, chopped - 1 bunch; Cilantro, chopped - 1 bunch; Dairy sour cream - 1 (8 ounce) container

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Wicked Good Veggie Chili

1. Texturized vegetable protein (TVP) - ½ cup

2. Water - 1 cup

3. Olive oil - 2 ½ tablespoons

4. Onion, chopped - 1

5. Garlic, minced - 6 cloves

6. Salt - 1 teaspoon

7. Ground black pepper - 1 teaspoon

8. Chili powder - 2 teaspoons

9. Ground cumin - 2 teaspoons

10. Ground cayenne pepper - 2 teaspoons

11. Cinnamon - ¼ teaspoon

12. Honey - 1 tablespoon

13. Kidney beans with liquid - 2 (12 ounce) cans

14. Diced tomatoes with juice - 2 (12 ounce) cans

15. Green bell pepper, chopped - 1

16. Carrots, finely chopped - 2

17. Green onions, chopped - 1 bunch

18. Cilantro, chopped - 1 bunch

19. Dairy sour cream - 1 (8 ounce) container

How to cook deliciously - Wicked Good Veggie Chili

1. Stage

Place the textured vegetable protein (TVP) in water, and soak 30 minutes. Press to drain.

2. Stage

Heat the oil in a large pot over medium heat, and saute TVP, onion, and garlic until onion is tender and TVP is evenly browned. Season with salt, pepper, 1/2 the chili powder, 1/2 the cumin, 1/2 the cayenne pepper, and cinnamon. Mix in honey, beans, tomatoes, green bell pepper, and carrots. Cook, stirring, occasionally, 45 minutes.

3. Stage

Season the chili with remaining chili powder, cumin, and cayenne pepper, and continue cooking 15 minutes. To serve, divide into bowls, garnish with green onions and cilantro, and top with dollops of sour cream.