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Wicked Good Veggie Chili
SUBMITTED BY:
PAULINA85
PHOTO BY:
AMYBALEY
"Everyone will love this thick, spicy chili made with textured vegetable protein (TVP), kidney beans, and all your favorite chili vegetables and spice."
RECIPE RATING:
Read Reviews
(13)
Review/Rate This Recipe
PREP TIME
45 Min
COOK TIME
1 Hr
READY IN
1 Hr 45 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup texturized vegetable protein (TVP)
1 cup water
2 1/2 tablespoons olive oil
1 onion, chopped
6 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons ground cayenne pepper
1/4 teaspoon cinnamon
1 tablespoon honey
2 (12 ounce) cans kidney beans with liquid
2 (12 ounce) cans diced tomatoes with juice
1 green bell pepper, chopped
2 carrots, finely chopped
1 bunch green onions, chopped
1 bunch cilantro, chopped
1 (8 ounce) container dairy sour cream
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DIRECTIONS
Place the textured vegetable protein (TVP) in water, and soak 30 minutes. Press to drain.
Heat the oil in a large pot over medium heat, and saute TVP, onion, and garlic until onion is tender and TVP is evenly browned. Season with salt, pepper, 1/2 the chili powder, 1/2 the cumin, 1/2 the cayenne pepper, and cinnamon. Mix in honey, beans, tomatoes, green bell pepper, and carrots. Cook, stirring, occasionally, 45 minutes.
Season the chili with remaining chili powder, cumin, and cayenne pepper, and continue cooking 15 minutes. To serve, divide into bowls, garnish with green onions and cilantro, and top with dollops of sour cream.
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REVIEWS
Reviewed on Jan. 29, 2007 by Carneage
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Carneage
Jan. 29, 2007
A wonderful recipe over all. Don't be afraid of the cinnamon and honey. I was at first, but it really adds a nice counter to the cayenne pepper. I used Boca Burgers instead of the TVP (2 of them for 6 servings) by sautéing them with the onions and garlic and adding a bit more olive oil. Also this recipe is pretty spicy, so only use 1/2 of the cayenne pepper if you're not into hot food. Topping it with shredded taco cheese and adding some whole grain rice to the mix turns this into a great, hearty meal!
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4 users found this review helpful
A wonderful recipe over all. Don't be afraid of the cinnamon and honey. I was at first, but it...
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Reviewed on Nov. 7, 2006 by
Veggirl555
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Veggirl555
Nov. 7, 2006
THE best chili I've ever made. Very simple ingredients, but taste like you wouldn't believe. Simple to make too. I followed recipe almost exactly as written, except I only used 1 tsp. of cheyenne pepper (due to past mistakes). Cinnamon and honey were excellent additions and I really think it made a difference in this recipe. Delicious!
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3 users found this review helpful
THE best chili I've ever made. Very simple ingredients, but taste like you wouldn't believe....
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Reviewed on Oct. 23, 2007 by
mavery28
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mavery28
Oct. 23, 2007
I work in human services at a day program for individuals who have survived brain injury. They are all very meat oriented. So, I made this chili with some Boca crumble one day, just to see if anyone would notice. No one did. They all LOVED it. It's now a staple on the Autumn and Winter menu calendars.
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2 users found this review helpful
I work in human services at a day program for individuals who have survived brain injury. ...
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Reviewed on Jul. 8, 2007 by
yogamom
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yogamom
Jul. 8, 2007
Awesome!!! I always drain and rinse my beans and then add liquid later - in this case a bit of chicken stock. I'm not vegetarian but I'm sure veg stock would work too. I just don't like the extra salt. Thanks!
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2 users found this review helpful
Awesome!!! I always drain and rinse my beans and then add liquid later - in this case a bit...
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Reviewed on Feb. 22, 2008 by
Aqua
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Aqua
Feb. 22, 2008
Wicked Good indeed! I used a bag of Veggie Crumbles by Morning Star farms and a red pepper instead of green because that is what I had on hand. I also ommited the cayenne pepper since I was making this for my kids but I think it might still be too spicy for them. Next time I might divide the chili before I add the spices. Next time I might try one can kidney beans and one can garbanzo--just for fun. :)
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1 user found this review helpful
Wicked Good indeed! I used a bag of Veggie Crumbles by Morning Star farms and a red pepper...
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Reviewed on Dec. 16, 2007 by
JuliaGulia
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JuliaGulia
Dec. 16, 2007
I have made this chili twice now. I absolutely love it! Made a batch for my husband and a few friends and everyone thought it was fabulous! I added more garlic, but thats just because we are obsessed with garlic in my house. Thank you so much!
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1 user found this review helpful
I have made this chili twice now. I absolutely love it! Made a batch for my husband and a few...
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Reviewed on Nov. 29, 2007 by Angie F.
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Angie F.
Nov. 29, 2007
Best damn chili by far!!!! I just added a bit more chili powder and a bit more ground soy and put some cheddar cheese on top as well since I'm a true Wisconsin-ite! I will be making this many times this winter! Thanks!
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1 user found this review helpful
Best damn chili by far!!!! I just added a bit more chili powder and a bit more ground soy and...
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Reviewed on Nov. 2, 2007 by
FRAMBUESA
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FRAMBUESA
Nov. 2, 2007
I used a can of fire roasted tomatoes from Muir Glenn that added a really nice flavor to the chili. I don't like thin chili so I just threw everything but the water into a pot and had the TVP cook in the juices from the tomatoes. I thought the heat was just fine, but everyone else thought it was too hot so you may want to decrease the cayenne some.
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1 user found this review helpful
I used a can of fire roasted tomatoes from Muir Glenn that added a really nice flavor to the...
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Reviewed on Aug. 7, 2005 by EMATHE
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EMATHE
Aug. 7, 2005
Good, didn't cook as long as the time says though
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1 user found this review helpful
Good, didn't cook as long as the time says though
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Reviewed on Jul. 16, 2008 by
sheavican
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sheavican
Jul. 16, 2008
I really like this recipe and make it often! It is the