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| Home -> [Chili, Herbs & Spices, Soups & Stews, Vegetarian] -> [Beyond hot vegetarian chili Recipe] |
Beyond hot vegetarian chili
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Chili, Herbs & Spices, Soups & Stews, Vegetarian |
Rating: |
0 |
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Ingredients:
| 1 1/2
| cup | Onions, chopped | | 1
| cup | Celery, chopped | | 1
| cup | Red pepper, chopped | | 3
| cl | Garlic | | 2
| tbsp | Cumin | | 2
| tbsp | Chili powder | | 2
| tbsp | Oregano | | 1
| tbsp | Seasoning salt | | 1/8
| tbsp | Cayenne pepper | | 56
| oz | Canned Italian plum tomatoes | | | -including juice (2 cans) | | 3
| cup | Kidney beans | | 1 1/2
| cup | Boiling water | | 1 1/2
| tbsp | Catsup | | 1 1/2
| cup | TVP (Textured Vegetable | | | Protein) flakes | | 1 1/2
| tbsp | Hot sauce, to taste | | | Habanero peppers or others | | | -optional |
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Procedures:
| 1 | Saute onions, celery, red pepper and garlic until tender. | | 2 | Add seasonings. | | 3 | Saute briefly, then add chopped tomatoes and beans. | | 4 | In a small bowl, mix boiling water and catsup and pour over tvp. | | 5 | Let soak for 5 mins. | | 6 | Add to chili mixture. | | 7 | Season with hot sauce and peppers. | | 8 | Cook 30-60 mins. | | 9 | Serve...with antacid tablets |
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