Suneel's Savory Spicy Vegetarian Chili
Source of Recipe
VegWeb
List of Ingredients
# 1 28oz can crushed tomatoes
# 4 ripened juicy tomatoes
# 2 15.5 oz cans black beans or kidney beans or combination
# 1 1/2 cups textured soy protein chunks or 3/4 cup Textured Soy Protein granules or 3/4 cup soaked cracked wheat
# 1 med red bell pepper
# 1 large yellow onion, chopped
# 3 large cloves garlic, minced
# 2 tablespoon oil
# 3 teaspoon chili powder
# Chopped red onion and vegan cheddar cheese to sprinkle on top
# Cayenne pepper, salt, and chopped jalepenos to tasteRecipe
Prepare textured soy protein according to directions. If using Textured Soy Protein chunks, squeeze dry and break them up in to smaller chunks after soaking. On medium heat, heat up can of crushed tomatoes in large pot until bubbly. Add textured soy protein or cracked wheat and continue to heat for 10 minutes. Stir frequently. Meanwhile, saute yellow onion and garlic in oil until onions are soft and clear. Add this to tomato mixture and let cook for 5 minutes. Continue to stir.
Chop tomatoes and bell pepper and add to pot. Also, add chili powder, cayenne pepper, salt, and jalapenos (more peppers, the better). Continue to cook for 15 minutes, allowing the liquid from fresh tomatoes to come out into the chili. Stir frequently. Then, drain and rinse beans in lukewarm water and add to chili. Cook on medium heat for 10 minutes and then cover pot and simmer on low for 20-25 minutes, stirring frequently.
Serve piping hot and sprinkle lots of chopped red onion and shredded cheese on top. Enjoy.
A very hearty, healthy, fun, easy, and filling meal. A great meal to make extra and freeze for later consumption.
Serves: 6
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