Description
Everyone will love this thick, spicy chili made with textured vegetable protein (TVP), kidney beans, and all your favorite chili vegetables and spice.
Ingredients
- ½ cup texturized vegetable protein (TVP)
- 1 cup water
- 2 ½ tablespoons olive oil
- 1 onion, chopped
- 6 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground cayenne pepper
- ¼ teaspoon cinnamon
- 1 tablespoon honey
- 2 (12 ounce) cans kidney beans with liquid
- 2 (12 ounce) cans diced tomatoes with juice
- 1 green bell pepper, chopped
- 2 carrots, finely chopped
- 1 bunch green onions, chopped
- 1 bunch cilantro, chopped
- 1 (8 ounce) container dairy sour cream
Instructions
- Place the textured vegetable protein (TVP) in water
- and soak 30 minutes. Press to drain.
- 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.
- 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.
Prep Time: 45 mins
Cook Time: 1 hr
Total Time: 1 hr 45 mins
Servings: 8