I wish I had a picture to go along with this recipe – but I don’t. Honestly, this chili was so good that it was completely eaten almost immediately. I really should have saved some. Riz was completely in love with this dish. It’s one of those perfect cold evening foods. Methinks this will be a new staple in the house.
Veggie Chili
1 cup of TVP granules
1 cup of water
3 tbs tamari
3 cloves of garlic – minced
1 small onion – chopped
2 tbs oil
2 – 14oz cans of stewed tomatoes
1 bottle of beer (alcoholic or non)
1-14oz can of tomato puree
1/2 cup water
3 tbs chili powder
1 1/2 tbs dried oregano
1 tbs dijon mustard
2 tsp cumin
1/2 tsp black pepper
1 tsp salt
1 – 15 oz can pinto beans
1 – 15 oz can black beans
1 – 15 oz can red kidney beans
1 1/2 cups fresh or frozen corn
1 large zucchini – chopped
1 small onion – chopped
2 tbs oil
2 – 14oz cans of stewed tomatoes
1 bottle of beer (alcoholic or non)
1-14oz can of tomato puree
1/2 cup water
3 tbs chili powder
1 1/2 tbs dried oregano
1 tbs dijon mustard
2 tsp cumin
1/2 tsp black pepper
1 tsp salt
1 – 15 oz can pinto beans
1 – 15 oz can black beans
1 – 15 oz can red kidney beans
1 1/2 cups fresh or frozen corn
1 large zucchini – chopped
In a small saucepan, boil water – then add tvp and tamari. Take off of heat. Mix together to be sure the tamari is incorporated into the tvp. Set aside.
In a large pot, cook garlic and onion for about 30 seconds or so. Stir in stewed tomatoes, beer, water, tomato puree, chili powder, oregano, mustard, cumin, black pepper and salt. Stir together. Then stir in the beans. Bring to boiling, reduce heat. Cover and simmer for about 10 minutes.
Stir in the corn and zucchini. Return to boiling – reduce heat. Cover and simmer for about 10 more minutes or until the veggies are tender. Add the tvp to chili. Serve over brown rice or with a dollop of dairy free sour cream.
Since I hate not having a picture in the post, I’ll post a picture of an Autumn staple. I found these mini pumpkins at the farmers market. I wanted to buy them all!
