My search for vegetarian chili is over! I made a mistake on one of the main ingredients, so my finished dish may be a little different, but the ingredients and especially the methods will surely yield a flavorful chili. Also, wanted to use TVP instead of crumbles, and wanted to re-hydrate the TVP with a flavorful liquid, not just water. (More on that later.) So here is what I used, different from the recipe: one onion; no salt; no celery (didn’t have any); six cloves garlic; no pepper. For the canned vegetables, I’m old-fashioned about chili and just couldn’t see garbanzo beans and corn, so used two cans chili beans (not drained); one can black beans (well drained/rinsed); one large can whole tomatoes, hand-crushed. So here’s my mistake: I used 84 oz (3 x 28) crushed tomatoes instead of 3 - 28 oz cans whole tomatoes, crushed. So I had a LOT more tomatoes than I was supposed to have! And on the TVP: I mixed 3C crushed tomatoes with the chili powder, brought to a boil, and used that to re-hydrate 1.5C TVP. Followed the recipe's methods. Anyway, I ended up with a full-to-the-brim six-quart pot of chili. I really like it; just the right amount of heat for me, altho I may have diluted the spices with my abundance of tomatoes. (The institution-sized crushed tomatoes are about $3 at Sam’s and don’t have any added sugar… that’s how I ended up 84 oz tomatoes; probably why I mis-read the recipe!)
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