4 bean Chile sin carne (TVP recipe)

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4 bean chili sin carne (tvp recipe)

 

I made this yesterday since I had tvp and was curious to see if it

works on chili as well as the frozen (defrosted) tofu, which is what I

normally use. It was really good. The 4th bean is hidden (it is the

soy in the tvp). (Chile con carne means chile with meat, sin carne

means without meat).

 

Ingredients:

 

½ lb of each: pinto beans, black beans and dark red beans. Soak

overnight (together is fine) and cook together with a few bay leaves.

 

3 red onions, minced

Olive oil for sautéing

6 cloves garlic

1 can tomato paste

Cumin seeds, 1 tbsp

Coriander seeds, one tbsp

Dried oregano, about 1 tbsp

1 cup tvp granules

1 cup diced canned roasted red peppers (or fresh)

½ cup pitted green olives, chopped.

 

1 cup (a few to taste) New Mexico or California dark red long dried

chiles, toasted and soaked in boiling water.

 

1 tbsp minced chipotle chili (optional)

 

Salt and pepper to taste.

 

Preparation:

 

Boil the beans with bay leaves or pressure cook.

On cast iron skillet heat oil and add cumin seeds and coriander seeds.

When they start to pop and fizzle add and sauté all the minced onion

until golden. Add tvp granules. Blend the soaked dried red chilies

with soaking water and add to sauté. Add can of tomato paste and

minced garlic and transfer to pot with boiling beans. Add the chopped

peppers and olives and optional chipotle. Cook until done, time will

depend on how you cook it (pressure or normal) and how old the beans

are. If your tvp absorbs a lot of water you might have to add some

extra water to the pot. Taste and adjust seasonings. Serve with

rice, corn chips, corn tortillas or corn bread.