Wicked Good Veggie Chili Recipes

Steps:

• Place the textured vegetable protein (TVP) in water, and soak 30 minutes. Press to drain.
• Heat the oil in a large pot over medium heat, and saute TVP, onion, and garlic until onion is tender and TVP is evenly browned. Season with salt, pepper, 1/2 the chili powder, 1/2 the cumin, 1/2 the cayenne pepper, and cinnamon. Mix in honey, beans, tomatoes, green bell pepper, and carrots. Cook, stirring, occasionally, 45 minutes.
• Season the chili with remaining chili powder, cumin, and cayenne pepper, and continue cooking 15 minutes. To serve, divide into bowls, garnish with green onions and cilantro, and top with dollops of sour cream.

Steps:

• Place the textured vegetable protein (TVP) in water, and soak 30 minutes. Press to drain.
• Heat the oil in a large pot over medium heat, and saute TVP, onion, and garlic until onion is tender and TVP is evenly browned. Season with salt, pepper, 1/2 the chili powder, 1/2 the cumin, 1/2 the cayenne pepper, and cinnamon. Mix in honey, beans, tomatoes, green bell pepper, and carrots. Cook, stirring, occasionally, 45 minutes.
• Season the chili with remaining chili powder, cumin, and cayenne pepper, and continue cooking 15 minutes. To serve, divide into bowls, garnish with green onions and cilantro, and top with dollops of sour cream.

Steps:

• In a large soup or stock pot, soak beans in water for at least 6 hours or overnight. Retain soaking water.
• Bring beans and water to a slow simmer. Allow to cook for at least one hour.
• In a small bowl, combine TVP (textured vegetable protein) with hot vegetable broth and allow to sit for five to ten minutes.
• In a separate large soup or stock pan, sauté onions, garlic and chili pepper in olive oil for three to five minutes, until onions are soft. Reduce heat and add TVP, cayenne, coriander and cumin and stir well to combine.
• Add cooked beans, tomatoes and salt and pepper to taste. Bring to a slow simmer and stir well to combine. Allow to cook for at least 45 minutes more.

Steps:

• 1. Saute onions and chicken in oil in a stock pot (add salt and pepper to chicken).
• 2. After the chicken is cooked through, drain extra oil.
• 3. Add the carrots, peppers, celery to the pot and sweat for 10 - 20 minutes until the veggies are slightly softened. Stir occasionally.
• 4. Add tomatoes, chicken stock, green chilis, cilantro and spices.
• 5. Simmer for a while - maybe an hour while the juices and spices meld.
• 6. Garnish as you like - more cilantro / sour cream / cheese / corn chips etc.

Steps:

• Place the textured vegetable protein (TVP) in water, and soak 30 minutes. Press to drain.
• Heat the oil in a large pot over medium heat, and saute TVP, onion, and garlic until onion is tender and TVP is evenly browned. Season with salt, pepper, 1/2 the chili powder, 1/2 the cumin, 1/2 the cayenne pepper, and cinnamon. Mix in honey, beans, tomatoes, green bell pepper, and carrots. Cook, stirring, occasionally, 45 minutes.
• Season the chili with remaining chili powder, cumin, and cayenne pepper, and continue cooking 15 minutes. To serve, divide into bowls, garnish with green onions and cilantro, and top with dollops of sour cream.

Steps:

• Place the textured vegetable protein (TVP) in water, and soak 30 minutes. Press to drain.
• Heat the oil in a large pot over medium heat, and saute TVP, onion, and garlic until onion is tender and TVP is evenly browned. Season with salt, pepper, 1/2 the chili powder, 1/2 the cumin, 1/2 the cayenne pepper, and cinnamon. Mix in honey, beans, tomatoes, green bell pepper, and carrots. Cook, stirring, occasionally, 45 minutes.
• Season the chili with remaining chili powder, cumin, and cayenne pepper, and continue cooking 15 minutes. To serve, divide into bowls, garnish with green onions and cilantro, and top with dollops of sour cream.