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.
