Veggie Protein, Black Bean and Corn Chili

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Kick Ass Chili That is one kick ass chili. OMG I wish I had a never-ending supply of the stuff, but alas we’ve eaten it all. Time to make more! (rubs hands greedily, in the manner of a crazed chili maniac)

There were two reasons for this chili. One is Bob’s Red Mill High Protein TVP (textured vegetable protein, not totally valuable playa as I first thought), which we have a ton of but haven’t really used much prior to this killer chili. It was high time to bravely bust in there and get amongst it, so I used the chili recipe Bob thoughtfully printed on the side of the package, with some tweakage.

The other reason is this:

brrr! It’s cold, dammit. I was wandering around outside with the camera about a week ago, around dusk to add to the difficulty of it all, and between spasmodic shivers attempted to capture the deep, impenetrable, hollowing cold I was stumbling around in. Next to wearing hats at all times, I believe this chili is the nicest thing you can do for yourself in this weather.

I also liked that the recipe made a party-sized vat. We ate chili all week, and never got tired of it. To change it up, we ate some atop baked potatoes, which was excellent. In true awesome chili fashion, it tastes better the day(s) after it’s freshly made.

Chili Party Also this: you can just hunker down under blankets and cats and eat your hot, soothing, wonderful chili, OR, if winter has left you a shard of energy to play with, you can get all fun and make a food party of it! Cut up some stuff you think would make great fixins and fix away.

So here’s how you make it:


Veggie Protein, Black Bean and Corn Chili (adapted from the Bob’s Red Mill recipe)

makes 12 cups of kick ass vegan chili goodness

2 cups boiling water

2 cups Bob’s Red Mill TVP

1 6 oz. can no salt added tomato paste

3 Tbs olive oil

2-3 Tbs chili powder

2-3 tsp cumin

2 1/2 tsp garlic powder

1-2 tsp oregano

1 large onion, chopped

about 1 1/2 – 2 cups bell pepper, chopped (I used those little orange, yellow and red ones)

a small jalapeño, seeded and chopped (skip this to keep it milder)

4 14.5 oz. cans salt-free diced tomatoes

3-ish cups black beans (soaked and cooked from dried, or use 2 cans drained and very well rinsed if you’re in a pinch)

about a cup of frozen corn

1 Tbs brown sugar

1 Tbs peanut butter (yum)

A Tbs or two Mrs. Dash Extra Spicy blend and Fiesta Lime blend

1/2 tsp salt

anything else you feel like throwing in there

1. Put the TVP into a large bowl, add 2 Tbs of the tomato paste and pour the boiling water over. Set the TVP aside to rehydrate.

2. Add the oil to a large cooking pot and heat it on low. Add the seasonings and let them simmer gently so their flavors extract nicely into the oil. Add the onion and peppers and saute them until they’re soft, maybe a little brown, and generally starting to get pretty cooked, maybe 5 minutes. Turn up the heat a little if needed. The TVP should be rehydrated at this point, so dump that in and stir it around with the other stuff for a few minutes.

3. Add the remainder of the tomato paste plus everything else to the pot, put the heat on low, slap a lid on there and let it simmer for about 30 minutes. Stir occasionally and add more seasonings if you want.

Per 1 cup serving, about 264g: 331 calories (58 calories from fat); 6.5g fat (10%)(1.0g sat, 0g trans); 0mg cholesterol (0%); 139mg sodium (6%); 44.3g carbohydrates (15%); 11.5g fiber (46%); 19.8g protein; Vitamin A 20%; Calcium 12%; Vitamin C 45%; Iron 27%

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