"FOOL THE MEAT EATERS" CHILI

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This recipe was adapted by my mother and myself from meat chili. We fed it to my dad and only told him afterwards it wasn't meat - he couldn't tell the difference! This is a fast and filling meal and is even better, cold or warm, the next day! I serve leftovers with tortilla chips or in a wrap. Also good with sour cream and/or cheese on top.

Provided by jellie

Categories     Stew

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 package yves ground round vegetarian ground beef, original flavour or 1 1/2 cups rehydrated textured vegetable protein
2 cloves garlic, minced
1 small onion, chopped
1 habaneros or 1 chili pepper (optional)
1/2 green pepper, chopped
2 stalks celery, diced
2 (19 ounce) cans kidney beans (red or white)
1 (28 ounce) can diced tomatoes
1 -2 tablespoon chili powder, to taste
1/2 teaspoon black pepper
1 teaspoon salt
1/8 teaspoon red pepper flakes, to taste

Steps:

  • Rehydrate TVP if needed.
  • Spray or oil a large pot.
  • Chop the onion, hot peppers (if using- it is best to wear rubber gloves when cutting the hot ones!), and garlic and add to the pot.
  • Chop remaining vegetables, add to pot and brown lightly.
  • Add remaining ingredients; stir well and simmer at least 15 minutes.
  • Taste (This is important!) Adjust spices to taste.
  • Simmer an additional 15 minutes or so.
  • Serve with garlic bread, toast, or on rice.

Nutrition Facts : Calories 295.6, Fat 2.4, SaturatedFat 0.4, Sodium 1845.6, Carbohydrate 56.6, Fiber 16, Sugar 14.1, Protein 16.5

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