Recipe by Granny
"This delicious recipe is a snap to make and tastes delicious! It's vegan and vegetarian, but for those who like cheese, you can serve it topped with cheese, with crackers on the side."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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.
I like to flavor my TVP, we also like to add various pepper powders and cilantro of course. I also use chili tomatoes, not stewed and usually add much more cumin and chili powder to taste and throw in some hot sauce.
* 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 from Fat: 42
A simple tortilla topped with Mexican fillings gives you a burst of spicy flavor.
Flan, churros, tres leches cake? We have these and so many more. It's fiesta time!
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
This homemade chili is hearty and meaty, and is very quick to make.
See how to make a simple chili with beans and loads of veggies.
Watch how to make a simple recipe for delicious turkey chili.