This chili didn’t win first place at the anarchist social space chili cook-off, but it should have. (I think the contest was rigged.) But to be fair, we did prepare the chili for the cook-off on the same day, when it actually tastes even better once it’s had a chance to simmer for a really long time. The recipe calls for a one-hour simmer, but if you follow steps 1-5 and then pour everything into a crock-pot for the day, you’ll end up with even better results. Add a sprinkle of cilantro and serve with tortilla chips or fresh corn bread (recipe coming soon).
5 based on 2 review(s)
- 1 – 28 oz can crushed tomatoes
- 1 – 28 oz can diced tomatoes
- 1 – 19 oz can red kidney beans, drained
- 1 cup TVP
- 1 medium carrot, peeled and diced
- 1 green bell pepper, seeded and diced
- 1 large onion, diced
- 1 cup frozen corn
- 3 tbsp chili powder
- 2 tbsp olive oil
- dash of Tamari or soy sauce
- 1 tsp salt
- 1 tsp ground cumin
- ½ tsp turmeric
- ½ tsp ground coriander
- pinch cayenne
- Place 1 cup of TVP (texturized vegetable protein) in a small bowl and add just enough water to cover and a dash of Tamari or soy sauce, stir, and set aside.
- In a large pot over medium heat, sautee onions in olive oil for 4-5 minutes, until soft.
- Add carrot and green peppers to pot and satuee an additional 2-3 minutes.
- Add chili powder, salt, cumin, turmeric, coriander and cayenne, and stir constantly for another 1-2 minutes until the vegetables are coated in spices.
- Add the crushed tomatoes, diced tomatoes, kidney beans, pre-soaked TVP mixture and stir well. Reduce heat to low and simmer for at least one hour.
- Remove from heat and stir in frozen corn.
- Serve hot with corn bread or tortilla chips.