the best chili recipe

[Guest guest]

I found this recipe in my " OK so now you're a vegetarian " book and it was really

good! I made some changes to it, I like it hot and the original recipe wasn't

hot enough for me.. It looks really long because of all my comments! I would've

added fake ground beef but I couldn't find any... Without the cheese garnish I

used, this would be vegan.

 

2 tablespoons vegetable oil (or enough to cover the bottom of the pot)

1/2 cup chopped onion

1 stalk celery, coarsely chopped

2 cloves garlic, minced (I used around 4.. I love garlic!)

1/2 jalapeno pepper, finely chopped (I used a whole pepper)

1/2 green bell pepper, finely chopped

1 (14.5-ounce) can stewed tomatoes

1 (3.8-ounce) can sliced black olives (I omitted this- Ick! olives!)

1 tablespoon anchovy-free Worcestershire sauce (I couldn't find any, where can

you get that anyway?)

1/3 cup TVP (textured vegetable protein) (I couldn't find any)

1 tablespoon chili powder (I used a lot more to taste)

1/4 teaspoon red pepper flakes or cayenne pepper (I used this extremely hot

pepper called guido that I grow yum!)

1 1/4 teaspoons ground cumin (I added a lot of this, and that gave it the flavor

it needed)

1 1/2 cups v-8 juice

1/2 cup water

1 (15-ounce) can black beans, drained (I didn't have this or the chili beans, so

I subsituted 2 cans of pink beans)

1 (15-ounce) can chili beans, drained (again, pink beans)

salt and freshly ground pepper, to taste (just keep adding till it tastes good!)

cheddar cheese, or whatever you have lying around, for on top (without this the

recipe's vegan)

 

1. In a heavy-bottomed soup pot, heat the oil over medium heat. Saute the onion,

celery, garlic, jalapeno pepper, and bell pepper until they're softened, about

10 minutes. Add the tomatoes and their juice, breaking them up with a spoon.

 

2. Mix the olives, Worcesthire sauce, TVP, Chili powder, pepper flakes or

cayenne poepper, cumin, V-8 juice, water, black beans, and chili beans. Add salt

and pepper. Bring to a boil, reduce the heat, and simmer uncovered, stirring

occassionaly, for 30 minutes. Seve immediately or cool and store in the

refringerator overnight to allow flavors to mingle. To reheat, bring the chili

to a simmer over low heat and cook for 5-10 minutes. Let each person put cheese

on their own serving.