Ingredients with Measurements:
- 1 cup TVP (textured vegetable protein)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups vegetable broth
- 2 tbsp olive oil
Special equipment needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the chopped onion and green bell pepper, and sauté for 5 minutes until softened.
3. Add the minced garlic and sauté for another minute until fragrant.
4. Add the TVP, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir well to combine.
5. Pour in the vegetable broth and diced tomatoes. Stir well.
6. Add the drained and rinsed kidney beans and black beans. Stir well.
7. Bring the chili to a boil, then reduce the heat to low and simmer for 30 minutes.
8. Taste and adjust the seasoning as needed.
9. Serve hot with your favorite toppings.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for sautéing
- Low heat for simmering
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 225
- Fat: 6g
- Carbohydrates: 31g
- Fiber: 11g
- Protein: 16g
Substitutions for ingredients:
- You can use any type of beans you prefer, such as pinto beans or navy beans.
- If you don't have TVP, you can use ground beef or ground turkey instead.
- You can use fresh tomatoes instead of canned tomatoes.
Variations:
- Add diced sweet potatoes or butternut squash for a sweeter chili.
- Use different spices to change the flavor profile, such as chipotle powder or coriander.
- Add a can of corn for extra texture and flavor.
Tips and tricks:
- Make sure to drain and rinse the beans to remove excess sodium.
- Use a wooden spoon to stir the chili to prevent scratching the pot.
- Serve with toppings such as shredded cheese, sour cream, or diced avocado.
Storage instructions:
- Store leftover chili in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat the chili in a pot over medium heat until heated through.
Presentation ideas:
- Serve the chili in bowls with a dollop of sour cream and a sprinkle of chopped cilantro.
Garnishes:
- Shredded cheese
- Sour cream
- Diced avocado
- Chopped cilantro
- Sliced jalapeños
Pairings:
- Serve with cornbread or tortilla chips for dipping.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the chili is too thick, add more vegetable broth to thin it out.
- If the chili is too thin, let it simmer for longer to reduce the liquid.
Food safety advice:
- Make sure to cook the TVP and beans thoroughly to prevent foodborne illness.
Food history:
- Chili is a popular dish in the United States, especially in the Southwest. It is believed to have originated in Texas in the 1800s.
Flavor profiles:
- This TVP chili has a smoky and spicy flavor profile, with hints of cumin and oregano.
Serving suggestions:
- Serve the chili with your favorite toppings and side dishes for a complete meal.
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Taste: Spicy, Savory, Tangy, Herbaceous, Umami