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TVP, Sweet Potato And Bell Pepper Chili You won't have to call your local fire department to put out the fire after eating this delicious and mild chili. Try mixing in cooked brown rice when re-heating. This chili is great with garnishes such as grated sot cheddar, Tofu Sour Cream and sliced scallions, which can all be served in bowls on the side. Makes 10 servings. |
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Ingredients: 1 cup textured vegetable protein (TVP) 2 teaspoons chili powder 1 teaspoon ground cumin 1 tablespoon tamari soy sauce 1 teaspoon sea salt 1 tablespoon olive oil 1/4 teaspoon freshly ground black pepper 1 teaspoon minced garlic 1 teaspoon minced shallots 1 cup diced bell pepper 1 cup chopped onions 1 tablespoon barley malt or molasses 1 1/2 cups peeled and diced sweet potatoes Two 15-ounce cans kidney beans, rinsed and drained 1/2 cup fresh or frozen corn kernels 1 tablespoon tomato paste 1 cup dry red wine 2 tablespoons minced fresh cilantro Two 14 1/2-ounce cans diced tomatoes, drained | |
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Instructions: 1. In a mixing bowl, soak the textured vegetable protein in 1 cup of water and the tamari for 1 to 2 hours. Drain and set aside. 2. In a medium Saucepan over medium heat, heat the olive oil. Add the garlic, shallots and onions and cook, stirring until the onions are translucent, about 5 minutes. Add the sweet potatoes, corn and wine, and simmer for 10 minutes. Add the tomatoes, chili, cumin, salt and black pepper, and bring to a simmer. Add the drained TVP and bell pepper, and simmer 5 minutes more. Add the malt, beans and tomato paste, and simmer for 12 to 15 minutes. Remove from the heat, stir in the cilantro, then let sit for 1 to 2 hours for optimum flavors. Bring back to a simmer over medium heat before serving. |
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