Recipe by Umberle
I modified this recipie from the 'Vegan Planet' cookbook. I was looking for a decent chili that was reletively light so that I could have seconds :-D Anyway. I don't feel that this is particularly spicy but I'm very tolerant so you may wish to adjust the spices either up or down. Also instead of the tofu burger crumbles you may wish to try toasted TVP. Keep in mind the crumbles won't taste like meat but they do have their own charm.
Top Review by Annacia
This is really quite good. I used veggie burger in place of the tofu and all else as ask except that I did not drain the beans, the juice went into the pot as well. This makes what I thought was a well flavored chili that was just a tad on the warm side. If your heat sensitive I'd back off on the cayenne. Adding more is easier that removing it once it's in. We have has 4" of snow overnight and this was a perfect lunch with a piece of low fat cornbread. Thank you Umberle for a very nice recipe.
- 1 tablespoon olive oil or 1 tablespoon olive oil flavored cooking spray
- 1 large yellow onion, chopped
- 2 tablespoons chili powder
- 1 teaspoon ground cayenne pepper
- 1 teaspoon dried oregano
- 1 (6 ounce) can tomato paste
- 1 (14 1/2 ounce) can diced tomatoes
- 1 (14 ounce) can tomato puree
- 1 1⁄2 cups water
- 2 (14 1/2 ounce) cans dark red kidney beans, drained and rinsed
- 2 cups burger flavored tofu crumbles (I used boca brand)
Directions See How It's Made
- Heat the oil in a medium sized pot. Add the onion and cook covered until onions are soft (about 5 minutes).
- Add the chili powder, cayenne, oregano, all the tomato products, and water. Bring to a boil, then simmer covered for about 15 minutes.
- Add the kidney beans and burger crumbles and simmer for about 30 minutes.
- Serve on its own or over cooked macaroni.