Vegetarian Chili with TVP
-1 green bell pepper
-1 zucchini (optional)
-2 stalks celery
-3 tablespoons butter or margarine
-1/2 cup water or broth
-1 cup dry texturized vegetable protein (TVP)
-1 teaspoon salt
-1 chili seasoning packet or 4 tablespoons equivalent spice/seasonings
-2 large cans diced tomatoes
-2 regular cans beans (kidney, black or pinto)
Begin by placing a large pot over medium heat. Chop onion, green pepper, and zucchini (optional). Finely chop celery stalks. Drop a large dollop of butter or margarine in the bottom of the pot (remember you’ll need extra fat if cooking with TVP) and toss in chopped vegetables.
Saute the vegetables for just a couple of minutes, until onions are translucent or frozen veggies are thawed. Add water or broth, throw in texturized vegetable protein (TVP) and stir for another minute.
Sprinkle salt and chili seasoning over the mixture and stir again.
Open cans of tomatoes and beans. Do not drain.
Add the beans to the pot and stir. Once heat returns to the mixture, mix in the tomatoes. Leave on medium heat and simmer uncovered a minimum of ten minutes or as long as desired. (Remember, the longer it simmers, the more time the spices will have to soak into the vegetables and the more flavorful the chili will be.)
Serve with shredded cheese and tortilla chips or crackers. Freeze leftovers in microwave-safe bowls.