Prep 10 mins
Cook 20 mins
A few years ago, I had the best chili I ever tasted at Earle Estates Meadery on Seneca Lake. I knew they had made it with honey, so I decided to experiment and see what I could come up with. I think this is just as fabulous, and it's so quick and easy. I bet even meat eaters would have trouble figuring out that it's made with TVP instead of beef. It's a very mild chili, so add some heat if that's the way you like it.
- 236.59 ml dry textured vegetable protein (TVP)
- 177.44 ml lukewarm water
- 7.39 ml chili powder, to taste
- 425.24 g can red beans
- 425.24 g can black beans
- 170.09 g can tomato paste
- 411.06 g can diced tomatoes with green pepper celery and onion (Hunts)
- 7.39 ml cinnamon, to taste
- 14.79 ml honey, to taste
- vegetable broth (for non-vegetarians(if needed) or chicken broth (for non-vegetarians(if needed)
- Combine the TVP, lukewarm water, and chili powder; allow to sit for about 10 minutes to rehydrate.
- Rinse the beans thoroughly to cut down on the sodium content.
- Combine the rehydrated TVP, beans, diced tomatoes, tomato paste, cinnamon, and honey in a large pot; turn heat to medium-low and simmer for about 10-15 minutes.
- You may need to add some broth if it gets too thick.
- Taste the chili and add more honey or spices as desired.
- Simmer an additional 10-15 minutes, or until it's nice and warm; the time is pretty flexible since you're just heating everything up.
- This is great served over a baked potato and sprinkled with shredded cheddar soy cheese!
- You can also serve it on rice or toast, or however you prefer.
Thank you for a basic recipe for using tvp in chili. I have been looking for weeks, ever since I decided to try to go from vegetarian to vegan.
In my kitchen, this would be classed as baked beans and done in the oven with pixieglenn's suggestion of the additional ingredients. . Both DH and I like our chili "south of the border" style with jalapeno, serrano or chipolte peppers, chili powder and cilantro. Or we just use some of our homemade hot salsa for seasoning out chili.
It's really a blast. I cooked it for my cousins football get together, and all the folks stopped talkin' about football, and started off about the food. Good job Kree!!
First off, I love the basis of this recipe. It does have a very "meaty" texture and is satisfying to meateaters. However, I would strongly recommend that you use this as only a base recipe and know that you will be adding to it to give it flavor. We found the base to be bland and not sweet at all. When I added a bit of smoke flavor, salt, molasses, garlic, and some onions it was wonderful. I will be using this recipe as my chili base from now on. Thanks!