Vegetarian Chili is a recipe that will win over meat-eaters and skeptics alike. It's made with textured soy protein (TSP, or its brand name TVP) that looks and feels like real ground beef. This form of soy protein is available dried from bulk food stores, or in reconstituted form from grocery stores. Look in the produce section (near the tofu) for a product that closely resembles ground beef.
Choosing a Soy Protein Meat Substitute
The flavour of Vegetarian Chili is better with the reconstituted ("wet") TSP because salt and flavours have already been added. Dried TSP is less expensive. All forms of TSP give chili a meaty texture and taste but are lower in fat than ground beef. Soy protein is very high in protein.
Hearty Vegetarian Chili Recipe
Serves 4-6
Allow at least an hour, but preferably closer to two, to prepare, cook, and simmer the chili. Leftovers are great on nachos the next day.
Ingredients:
- 1 tbsp. olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced or pressed
- 1 package vegetarian ground beef (equivalent to 1 1/2 pounds ground beef) original flavour OR 1 cup dry textured soy protein granules
- 1 jalapeño or other chili peppers, minced (wear gloves to do this please) (optional)
- 1/2 green pepper, chopped
- 2 stalks celery, diced
- 2 (19 oz.) cans kidney beans - red or white, drained and rinsed
- 1 (28) oz can diced tomatoes
- 1-2 tbsp. chili powder, to taste
- 1/2 tsp. black pepper
- 1 tsp salt.
- 1/8 tsp. red pepper flakes, to taste
Directions:
- If using dry TSP, rehydrate in a separate bowl with an equal amount of hot or boiling water. For a thicker chili, skip this step and just add TSP to the pot at step four.
- In a large pot, heat oil over medium heat.
- Chop the onion, and add to the pot. Stir gently with a wooden spoon to prevent sticking.
- Mince hot peppers (if using) and garlic; add them both to the pot. Add the vegetarian ground beef (TSP)
- Chop celery and peppers; add to pot and stir.
- Add diced tomatoes, kidney beans, and spices. Stir well.
- Bring to the boil, then turn down heat to simmer.
- Simmer the chili for a minimum of 30 minutes, periodically stirring and tasting, adjusting the spices if necessary.
- When the vegetables are soft and the chili is flavourful, it may be eaten. It tastes best, though, after simmering for at least an hour.
Serve chili with garlic bread or on rice. Top optionally with green onions, sour cream or plain yogurt, avocado slices, or shredded cheese.
 |
 |
