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–+ servings

Hearty Veggie Delight Chili

Couverts6
Preparation 30 minutes
Preparation time:5 hours 30 minutes
Deel op Facebook Print Recipe

Equipment

  • Large pot

Ingredients

  • 1/3 cup olive oil
  • 2 medium onions chopped
  • 4 cloves garlic minced
  • 2 jalapeno peppers chopped
  • 1 mild pepper chopped
  • 1 red pepper chopped
  • 1 green pepper chopped
  • 2 large tomatoes diced
  • 8 ounces tomato sauce
  • 2 cans Rotel Tomatoes and Chilis
  • 2 cans 15 oz each dark red kidney beans, drained and rinsed
  • 3 cups water or beer
  • 4 tablespoons chili powder
  • 2 tablespoons cumin
  • 1 tablespoon paprika
  • 1 tablespoon dried oregano
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Tabasco sauce to taste
  • 1 cup Textured Vegetable Protein TVP

Instructions

  • In a large pot, heat olive oil over medium heat.
  • Add onions, garlic, and peppers.
  • Saute until onions are translucent.
  • Stir in chili powder, cumin, paprika, and dried oregano.
  • Simmer for two minutes, allowing the spices to release their flavors.
  • Add diced tomatoes, tomato sauce, Rotel Tomatoes and Chilis, and dark red kidney beans.
  • Pour in water or beer, depending on your preference.
  • Stir in textured vegetable protein (TVP) and adjust the amount according to your desired texture and consistency.
  • Season with lemon juice, salt, pepper, and Tabasco sauce to taste.
  • Stir well to combine.
  • Bring the chili to a simmer, then reduce heat to low.
  • Cover and let it simmer for 4-6 hours, stirring occasionally.
  • Once the flavors have melded and the chili has thickened to your liking, serve hot.
  • It's even better when enjoyed the next day!

Notes & Wine Advice

Wine Advice:
Pair this vegetarian chili with a light-bodied red wine such as Pinot Noir or a fruity Zinfandel.

Nutrition values

Calories: 280 kcal | Carbohydrates: 35 g | Protein: 12 g | Fat: 10 g | Sugar: 8 g
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Course; Chili / Main Course
Diets; Vegetarian