I love a chunky chili with lots of vegetables, even when I make a meat chili. I never follow recipe's for chili or speghetti sauce. I just use what I have or am in the mood for...so it's hard to ever re-do it. But for you, I wrote down what I did this time. Growing up, my mom cooked with TVP (textured vegetable protein) and I never knew the difference between it and ground beef. I wanted to give it a try but couldn't find quite what I was looking for at HEB. But, I found something even easier! Lightlife Smart Ground Original Veggie Protein Crumbles.
Ingredients:
1 Onion diced
1 Stock of Celery chopped
2 cloves Garlic minced
1/2 cup sliced mushrooms
1 pkg Veggie Protein Crumbles
2 14.5 oz cans diced tomatoes
1 14.5 oz can crushed tomatoes
green chilis (depends on how spicy you want it)
2 TBSP Chili powder
2 TBSP Oregano
1 tsp cumin (if you like cumin use more)
pepper
1 Green Pepper chopped
1 Red Pepper chopped
1 medium zuchini chopped
1 14.5 oz can pinto beans
2 14.5 oz can kidney beans
1 14.5 oz can sweet corn
2 TBSP Worchestershire sauce
1 tsp red pepper flakes
(tomato paste wouldbe good too but i didn't have any)
Directions:
The longer it cooks the better. Left overs are even better. I slow cooked this pot from 10am until dinner. It also helps thicken the sauce since I didn't have tomato pasts at home.
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