Recipe by Paulina
"Everyone will love this thick, spicy chili made with textured vegetable protein (TVP), kidney beans, and all your favorite chili vegetables and spice."
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texturized vegetable protein (TVP)
2 1/2 tablespoons
ground black pepper
ground cayenne pepper
2 (12 ounce) cans
kidney beans with liquid
2 (12 ounce) cans
diced tomatoes with juice
green bell pepper, chopped
carrots, finely chopped
green onions, chopped
1 (8 ounce) container
dairy sour cream
I love this recipe, and it has become part of my regular recipe rotation. I use Morningstar Farms Veggie Crumbles in place of the TVP, simply because I couldn't find the TVP. Everything is is exactly the same- especially the spices and the honey. I think this recipe hits the spices just perfect! Also, I brown the onion, garlic, and veggie crumble, add half the spices in a big skillet. Once that is done, I transfer it to the slow cooker, add the rest of the ingredients, and then let it cook on high for 3-4 hours. SO EASY! I always double the recipe, and freeze the rest because it freezes and reheats well for quick mid-week dinners. THANK YOU for posting this recipe. It is my favorite!
This was pretty good. But definitely called for too much garlic, IMO.
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!
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!
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.
This was excellent. For some reason I had no chili powder so I used a couple tablespoons of chili seasoning and a little extra cumin (and omitted the salt, pepper, and cayenne because the chili seasoning contains them). I cooked it on low for a couple of hours to cook down some. Fantastic! My husband really liked it as well and he was amazed the TVC wasn't ground beef. I'll make a double batch tomorrow for my veggie friends. Thanks for a keeper Paulina!
Look no further...best chili recipe ever! I subbed yellow peppers for green peppers and added like triple the spices...but seriously good chili! YUM.
my husband is an executive chef, and there's not too much he doesn't always have a few ideas to make something taste better, but this chili HANDS DOWN was something he told me i can make ANY time. i didn't use the tvp so i only used half of the spices and that was plenty warm enough! fantastic recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Wicked Good Veggie Chili
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 253
** Calories from Fat: 101
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