chili

[Guest guest]

Lots of good answers have already been posted, and my

recipe is not much different, but I wanted to add for

the person who has problems with burning that a Le

Creuset pot (enameled cast iron) is the best for chili

making. They're expensive and heavy but they last

forever, don't stain, have really even heat

distribution and are practically nonstick.

 

Anyway, my recipe involves a cup of TVP, which I put

in a two-cup measuring cup and fill with water about

to the cup and a half mark, a bell pepper, any color,

an onion, any color, a clove or so of garlic, a large

can of tomatoes (I like the organic roasted ones

because it adds another layer of flavor) two cans of

beans (I usually use all black beans but you could do

a can of black and a can of red or whatever you like),

chili powder, cumin, chipotle powder or hot sauce for

spices.

 

I brown the onion and pepper with the garlic and let

the TVP soak during this time. Sometimes I'll add the

cumin in early, too, so it gets a little cooked and

the flavor is deeper. Then dump in the tomatoes,

beans, TVP and spices, not draining anything (if the

beans are high salt you can drain them and then add

water or veggie broth back). Let all simmer for at

least 20 minutes. Yum.

 

sarah

 

 

 

 

 

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