I have been craving chili like the recipe my mother used to make, so I
modified a traditional chili recipe.
Three-Bean TVP Chili
3-4 large garlic cloves
2 T red wine
2 cups dry TVP
1 t oregano
2 crumbled bay leaves
1/4 cup chili powder
small pkg. of veggie broth powder
1 14.5 oz can tomatoes
1 can 10.75 oz can tomato puree
3 cans of beans, undrained (I used kidney, pinto and black, did drain the
black beans because of deep color)
1/8-1/4 t crushed red pepper
1-2 t salt
3 T cider vinegar (I used 2 of cider and 1 of balsamic)
Chop onions and press garlic, saute in dutch oven with wine and a little
water until soft. While onions are garlic are cooking, reconstitute TVP in
2 cups of hot water. After onions are soft, mix in oregano, bay leaves,
TVP, chili powder, veggie broth powder, tomatoes and puree, and beans.
Simmer uncovered for 1.5 hours, stirring occasionally. Add red pepper
flakes, salt, and vinegar, to taste. Simmer 15 more minutes. Serve as is,
or over brown rice or other grain.