"This delicious recipe is a snap to make and tastes delicious! For those that like cheese you can serve it with cheese and crackers!" — Granny
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textured vegetable protein
4 (16 ounce) cans
1 (14.5 ounce) can
salt and pepper to taste
Excellent Recipe, here are my modifications:
- used Veg Ground Round instead of text veg protein
- added a little white wine and only 2 cups of water, not 4
- 2 cans of kidney beans used
- 2 cloves of garlic only. I put everything in a crockpot (sauteed garlic, onions & celery first) and left it on low all day until supper. Delish!!
There was no flavor at the end after following recipe to the T. Except I used ground beef which should make it better. It tasted like campbells bean and bacon soup... didnt' taste like chili at all, it was soupy, I even excluded the 1 cup of water as reviewers said and still consistency of soup.
I was expecting this to be a thicker chili, not so watery. My husband LOVED it and calls it bean soup rather than chili. The next time I make it I might try a little less liquid. I also used it without the textured protein because I couldn't find it in the store!
It's the best Chili I have ever had and if you kind of makeup and add your own things as you go along it's even better.
This recipe was a great jumping off point for chili to feed a hungry potluck croud. I omited the celery (seeing as I didn't have any on hand). Due to another review, I cut down on the water by one cup. Then, when I doubled the recipe - I didn't have enough chili beans, so I substituted some kidney beans (drained) instead. I wanted my chili meaty, so I substituted about a pound and a half of browned ground beef for the second cup of TVP. The result was delicious. I am sure that it would be equally tasty made accoring to the recipe - but I would hold off on part of the water, and see how thick you want it.
Wow! This is good! I made some changes though: took the advice of some other reviewers and added a cup less water. I also used kidney beans as I couldn't find chili beans. I added a little white wine as someone else suggested. I added a bit more chili powder and a little cumin. I used turbinado sugar instead of brown sugar. I used petite diced tomatoes instead of stewed. Thanks for the recipe. I have faith in my ability to cook with TVP now. :)
I halved the recipe, adding about a teaspoon of minced garlic, substituting one can of kidney beans for a can of chili beans, and adding about a cup of TVP, dry. My roommates and family absolutely loved it! I think it's my favorite chili.
This was a great dish. The children loved it as well as the hubby!! Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 339
** Calories from Fat: 42
This homemade chili is hearty and meaty, and is very quick to make.
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