Tuesday, January 19, 2010
Wicked Hot Chili
Even the people who love meat will love this recipe! It's really good, and filling.
I got this from "Okay, So Now You're a Vegetarian", but I made a few alterations.
2 tablespoons vegetable oil
1/2 cup chopped onion
1 stalk celery, coarsely chopped
2 cloves garlic, minced
1/2 jalapeño pepper, finely chopped (since I live in New Mexico, I used green chili peppers instead)
1 14.5 oz can stewed tomatoes
1 3.8 oz can sliced black olives
1 tablespoon anchovy-free Worcestershire sauce
1/3 cup TVP (textured vegetable protein) this is a meat substitute! (I left this out)
1 tablespoon chili powder
1/4 teaspoon red pepper flakes or cayenne pepper
1 1/4 teaspoon ground cumin
1 1/2 cups V-8 juice
1/2 cups water
1 15 oz can black beans (drained)
1 15 oz can chili beans (drained)
Salt and freshly ground pepper, to taste
1. In a heavy-bottomed soup pot, heat the oil over medium heat. Saute the onion, celery, garlic, jalapeño pepper (or green chili), and bell pepper until they're softened, about 10 minutes. Add the tomatoes and their juice, breaking them up with a spoon.
2. Mix in the olives, Worcestershire sauce, TVP, chili powder, pepper flakes or cayenne pepper, cumin, V-8 juice, water, black beans, and chili beans. Add salt and pepper. Bring to a boil, reduce heat, and simmer uncovered, stirring occasionally, for 30 minutes. Serve immediately or cool and store in the refrigerator overnight and allow the flavors to mingle. To reheat, bring the chili to a simmer over low heat and cook for 5-10 minutes. Enjoy!
Leave a comment and let me know how you like this recipe!
This recipe is vegan friendly!