Friday 25 October 2013
I've made this chili so many times, it's hard to choose a variation for the recipe. Sometimes I use the Yves veggie ground round, sometimes not. I think TVP (textured vegetable protein) is disgusting, but the Yves veggie products are pretty good. I always use black beans, but the second type of bean can just as easily be chickpeas or red kidney beans. Corn and zucchini are great additions as well.
This is a very simple version. The brand of chili powder I used was flavourful, but not overly spicy. I've added cayenne pepper here, but it all depends on your preference.
1 large red onion, chopped
2 large cloves garlic, minced
2 stalks celery, medium diced
2 carrots, medium diced
1 package Yves veggie ground round
2 Tbsp ground cumin
4 Tbsp chili powder
2 tsp cayenne pepper
1/2 Tbsp salt
1 tsp pepper
1 can 540 ml black beans
1 can 540 ml white kidney beans
5 cups tomatoes
1 cup veggie stock or tomato juice
1 large sweet pepper, diced
Lime juice (1-2 limes)
Saute the chopped onion in 1-2 Tbsp olive oil for a few minutes. Add the garlic, celery and carrots and continue until onion is translucent and carrots have softened. Add the veggie ground round. Since it is not actually meat, no browning is required. Add in the spices and cook for several minutes.
Add beans, tomatoes and stock/juice and let simmer 10-15 minutes to mingle the flavours and cook away some of the liquid.
Add the sweet pepper and cook another 10 minutes. Squeeze in juice of 1-2 limes to taste. Adjust other seasonings as required.
Serve with garnishes including green onions, grated cheese, sour cream and quartered limes.