Award-winning Chili
From efitobx 16 years ago
- 90 minutes to make
- Serves 6
Friends and co-workers have been really surprised when they find out no there's no meat in this chili. Soaking the red chilli beans takes the longest time in this recipe. I have cooked this in a pressure cooker adjusting cooking times however the chili beans tend to be a bit mushy.
Ingredients
- 1 head of garlic (finely chopped) shopping list
- 2 cups red chili beans (small red) shopping list
- 1½ TVP (textured vegetable protein) shopping list
- 1½ cups hot water shopping list
- 1 15 ounce can diced tomatoes shopping list
- 1 large onion (chopped) shopping list
- 2 carrots (shredded) shopping list
- 3-4 tablespoons cumin shopping list
- 3 chipotle peppers shopping list
- salt and pepper shopping list
- 1 teaspoon lemon shopping list
- Non-dairy sour cream for topping or regular sour cream shopping list
- Non-dairy cheese for topping or regular cheese shopping list
How to make it
- Place beans in bowl cover with water and soak 4 hours.
- Rinse soaked beans and transfer to large saucepan add finely chopped garlic and fill pot with enough water to cover beans by at least 2 inches.
- Bring water to boil, lower heat to gentle simmer (cooking beans with minimal agitation)
- While red chili beans are simmering
- Re-hydrate chipotle peppers in 1½ cups hot water for 20 minutes remove peppers from water, retain chipotle soaking water,
- Bring retained chipotle soaking water to boil.
- In a large bowl combine the TVP, chipotle water and stir Let stand until TVP absorbs all the chipotle water.
- Finely chop chipotle peppers
- After beans have simmered 1 hour add onions, shredded carrots, chipotle peppers, tomatoes TVP cumin simmer for another 20 minutes stirring occasionally.
- Add salt and pepper to taste
- Add lemon juice stir.
- Serve in bowls top with sour cream and cheese
momo_55grandma
Reviews & Comments 2
-
All Comments
-
Your Comments
" It was excellent "