"Everyone will love this thick, spicy chili made with textured vegetable protein (TVP), kidney beans, and all your favorite chili vegetables and spice." — Paulina
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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.
I used brown sugar instead of honey. Yum!
* 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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