. (beforefiction) wrote in vegancooking,
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beforefiction
vegancooking

chili!



I am stuck in my apartment due to ice and finals. So, I made some chili-esque type stew to warm up and keep occupied! This recipe is really mild and sort of a collage of all the chili recipes I had on hand (mostly based on one found on the PPK). I am kind of lazy, so this recipe is REALLY easy, but pretty tasty.


(maybe this looks kind of unappetizing? i'm still deciding.)

3 T olive oil
1 small to medium sized onion, chopped
1 small carrot, chopped
1 small potato, diced
1 box of Smart Ground TVP
1 28 OZ can diced tomatoes
1 15 OZ can pinto beans, drained and rinsed
Half can black beans, drained and rinsed
1 T minced garlic
2 T chili powder
1 T cumin
2 t Mexican oregano
1 t red pepper flakes
2 bay leaves
2 t salt
1 t sugar
Juice of half a lemon

In a large pot, on medium-high heat, sauté onions in olive oil until translucent. Add carrot and potato. Add TVP and brown. Add diced tomatoes (including liquid). Add all beans! Add garlic, chili powder, cumin, red pepper flakes, bay leaves, oregano, salt, sugar, lemon juice. Simmer for about an hour, stirring occasionally. Eat with ciabatta rolls. Mmmm.
Tags: ethnic food-mexican-chili, tvp (textured vegetable protein)
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