The day I came up with this recipe, I was craving chili. So, I started throwing things into my big soup pot ~ a little of this and a bit of that...and came up with this satisfying, easy vegetarian version. Just because it's meatless doesn't mean it's missing any of the full-bodied flavor that I like in my chili. It was great the first day, and was just as good the next day (maybe even better)...just a little thicker. Yum! Either way, it's a tasty bowlful of chili pleasure. I'm really happy with how this recipe turned out. Hope you like it, too! ~ Enjoy!
Vegetarian Tex-Mex Chili
makes a big pot full
Chili Ingredients
- 6 cups canned chopped tomatoes, with juice
- 2 cups, ready-to-eat/rehydrated TVP crumbles, 'chicken' or 'beef' (or you favorite meat crumble substitute)
- 1 cup salsa (your favorite kind - optional)
- 1 can chili beans, in sauce
- 1 can kidney beans, with juice
- 1 medium onion, chopped
- 1 cup chopped fresh cilantro, packed
- 1/2 cup frozen corn kernels
- 1/2 cup chopped bell pepper
- 2 Tbsp taco seasoning mix
- 1 Tbsp paprika
- 1 clove garlic, minced
- salt/pepper, to taste
- crushed tortilla chips
- fat free Greek yogurt/sour cream
- shredded low fat cheese
- cilantro for garnish
Add all chili ingredients (tomatoes to garlic) to a large soup pot. Bring ingredients to a boil, then reduce heat to a simmer. Simmer for about one hour, stirring every so often. Add a little water, if desired, to get the chili to the thickness you like. Taste, add salt/pepper as desired. Serve the chili garnished with ~ a handful of crushed tortilla chips, shredded cheese, chopped cilantro & a dollop of Greek yogurt/sour cream.
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