Bean Chili
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Ingredients
- 2 ½ cups dry kidney beans or pinto beans, soaked and cooked
- 3 tablespoons extra-virgin olive oil
- 2 cups chopped onion
- 6 cloves of garlic, minced
- ½ teaspoon thyme
- 2 green peppers, chopped
- 5 large tomatoes or 1 28 ounce can, chopped and cored
- 1 cup of textured vegetable protein (TVP)
- 1 cup of boiling water
- 13 ounce can tomato paste
- 2 tablespoons tamari
- 3 teaspoons chili powder
- 3 teaspoons chopped parsley
- 1 ½ teaspoons Celtic Sea Salt
- 1 teaspoon oregano
- ½ teaspoon rosemary
- ¼ teaspoon cumin seeds
- 1/8 teaspoon cayenne pepper
- 1 teaspoon dried chilies
Instructions
- While the beans are cooking, heat the oil in a large pot and saute the onions and garlic for 3 minutes until semi-tender. Add the green pepper and saute for another 2 minutes. Add the tomatoes and simmer on low heat for 15 minutes. Meanwhile, mix the TVP with the boiling water and let it sit for ten minutes as it expands and softens. Then add the TVP and all the remaining ingredients except the beans, to the vegetables. Simmer the sauce on low heat, covered for 50 minutes. When the beans are ready, drain them and save the liquid. Mix the sauce and beans together and add enough of the reserved bean liquid to bring the chili to the desired consistency. Save the rest of the bean juice to make vegetarian gravy. Cook the chili for 30 minutes. Serve with chunks of bread or cornbread.
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