Ingredients
- 4 garlic (cloves)
- 2 onions
- 2 jalapeno peppers
- 2 tomatoes
- 1 mild pepper
- 1 pepper (red)
- 1 green pepper
- 700 ml water
- 475 gr cans dark kidney beans (red)
- 230 ml tomato sauce
- 140 gr textured vegetable protein
- 80 ml olive oil
- 34 gr chili powder
- 12 gr cumin
- 7 gr paprika
- 5 gr oregano
- 2 packages rotel tomatoes
- some tabasco to
Saute onions, garlic, and peppers in oil until onions are translucent. Add spices and simmer for two minutes. Stir in remaining ingredients, adding the TVP last. You can adjust the amount of TVP to obtain the desired texture and consistency. You can substitute beer for the water for a more unique flavor. One jalapeno makes a mild chili (two were used for the cookoff). Simmer from four to six hours. It's even better the next day. This was the Third Place Winner and Best of Show trophy winner at the 4th Annual Lone Star Vegetarian Chili Cookoff held in Dallas in October. It was submitted by the Animal Connection of Texas members Mitch and Debbie Thompson, Cam Reilly and Cheryl Witchgers.
