May 18, 2011

Veggie Chili

This is another super easy chili recipe that requires very little prep. It's also customizable, just add or subtract veggies to include your favorites.

  • 1/2 cup TVP (soaked and drained, optional)
  • 1/2 cup of frozen diced onion
  • 2 tbsp minced garlic
  • 1 cup dried red kidney beans (soaked overnight) or 1 can, drained
  • 1 cup dried navy beans (soaked overnight) or 1 can, drained
  • 1 can petite diced tomatoes with juice
  • 1 can diced tomatoes with chilis with juice
  • 1 orange bell pepper, diced
  • about 6 baby carrots, diced
  • 1/2 cup or so cauliflower florets
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp cayenne pepper (more or less depending on how spicy you like it)
  • 1/4 tsp cinnamon
  • a squeeze of honey
  • salt and pepper to taste
  • a little olive oil
  • 1 cup water or broth (or more if needed)

Saute onion, garlic and tvp in olive oil until browned. Stir in all seasonings then stir in everything else except tomatoes. Simmer stirring occasionally for 30-40 minutes until beans are soft (if using dried). Add tomatoes and simmer another 20 minutes or so. Add extra seasonings if needed. Serve with shredded cheese, fresh cilantro and/or sour cream.
Note: adding the tomatoes later allows the beans to soften faster. If you're using canned beans it's safe to just add them with everything else and you can reduce the cooking time.

Originally posted on Meiby the Pug

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