Vegetarian Tex-Mex Chili ~ Meatless Monday

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
Garnish with ~
  • 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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