OLD-FASHIONED CHILI

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OLD-FASHIONED CHILI

this recipe is portioned for a 6-quart crock pot. For a 4-quart size,

cut the recipe by 1/3.

 

1 medium onion, chopped

1 large green bell pepper, chopped

2 T. extra virgin olive oil

2 C. TVP (480 ml) (Textured vegetable protein)

14 oz. (396 g) boiling water

1/2 C. (118 ml) water

2 T. red miso (fermented soy bean paste)

1 28-oz. (792 g) can whole tomatoes, chopped

1 6-oz. (169 g) can tomato paste

3 1-lb. (1.361 kg) cans kidney beans, with juice

1 1-lb. (453 g) can chili beans, with juice

1 1/2 t. salt or to taste

3 T. + 1 t. chili powder

1 T. + 2 t. ground cumin

2 1/2 t. ground coriander

1 T. tamari

1/4 - 1/2 t. crushed red pepper*

Toppings

1 medium onion, chopped

1 bunch cilantro, finely chopped

1 1-lb. (453 g) can whole kernel corn, drained

1 8-oz. (226 g) can black olives, chopped

 

 

Add onion, bell pepper, and extra virgin olive oil to a large

skillet and sauté until soft, about 5 minutes. Transfer to a 10 or 12-

quart stockpot.

Combine TVP and boiling water in a bowl and set aside for 5 to 10

minutes to soften TVP. Add to stockpot.

Stir miso into water until dissolved and add to stockpot.

Add whole tomatoes, tomato paste, kidney beans, chili beans, salt,

chili powder, cumin, tamari, and crushed red pepper to stockpot and

simmer 30 - 40 minutes to blend flavors. (If using a crockpot,

follow above directions for the onions, bell pepper, and TVP. Then

transfer them to crockpot along with remaining ingredients and cook

on low for 6 - 8 hours.)

Put each of the toppings into a separate bowl, and serve at the

table.

Spoon the chili into individual soup bowls, and serve with a hearty

soupspoon.

Serves 8 chili lovers.

*This makes a mild chili. For a zestier bite, use 1 t. crushed red

pepper flakes and add 1 T. chili powder and 1 T. red miso.

Vegetarians in Paradise