I helped my friend Lauren move to Tremont on Saturday and then fixed a batch of chili for everyone to eat afterward. It turned out pretty good, and though I was a bit leery of using something as strange as TVP, it didn’t roil me gut like tofu tends to do. Actually it was pretty good. Even better reheated the next day.
Ingredients:
1 c. TVP
1 14.5oz can of stewed tomatoes
2 15oz cans of black beans
2 15oz cans of hot chili beans
.5 c. frozen corn
4 c. water
2 T. brown sugar
2 poblano peppers, diced
5 cloves garlic, crushed/diced
1 small onion, chopped
1 stalk celery, chopped
1 T. olive oil
chili powder
cayenne pepper
cumin
black pepper
salt
Directions:
1. Put the oil in a stew pot and sauté the onion, celery, peppers and garlic till the onions are softy.
2. Dump in the rest of the ingredients and simmer for a half hour.
Things to watch for:
4 cups of water is alot. The TVP soaks up a bit, but I think 3 cups would be plenty. Of course, you can always add more TVP and stick with 4 cups. Patrick recommends using serrano peppers [not this.] to make it a bit spicier. or putting in some whole habaneros while it simmers. It was pretty good.
The problem I have with tofu is that my body doesn’t want to digest it.
that chili was some of the best chili i had in a long time, actually. i haven’t had a good chili since i went veggie. i like simple, hot chili, and it is hard to find that kind of thing without meat in it. i mean, i don’t really find chili i like without meat in it. good job with this stuff.
Sorry for finding amusement in your digestive ailments, but I have to say I find that incredibly ironic, since I can no longer digest beef or pork.
Your chili was really good, btw. I make a damn good veggie chili too. I think we should have a veggie chili cook off. Anybody else game?
If I am allowed to participate, I am up for it 🙂
You just can’t copy me, since you know how I make mine.
Of course not!
TVP is awesome in just about anything that originally contained beef. Try it in soft tacos sometime, or in enchiladas. None of my meat eating friends can tell the difference.
TOfu is amazing too, if prepared properly. I’ve noticed that it normally upsets the stomach if it is undercooked (not unsafe, just not stomach friendly). Bread it and deep fry it, and it tastes like little chicken wings. mmm!
The problem most people have with tofu is lack of knowledg in preparation. Yo can’t just take it out of the package and use it as is, unless you want something like a tasteless jello. You have to press and sometimes freeze it. If it’s done right, it gets the texture of white meat chicken.
I add a handful to my spaghetti sauce for extra protein. It’s inexpensive.