Beyond the initial recipe, this is a great base to play with. I threw in some chopped onion, bell pepper, and Jalapeno with the garlic. Used the whole can of both beans. Added cayenne and chili powder. Served it over a bit of brown rice. Smashing!
It's even satisfying out of Tupperware at room temperature during a long day on campus.
I'm not a vegetarian but this chili is my favorite. Unbelievably tasty high in fiber and lo-cal. My hubby loves it too and didn't even know it was meatless.
Wonderful! I happened to have the large TVP on hand and wow! Even my DH who normally turns his nose up at meat substitutes had seconds. Thank you for a great addition to my cookbook!
Veggie chilis are all the same, right? WRONG! This one is far superior, which I assume is due to the hominy. Here are the modifications I made: I used an entire 15 oz. can of each of the beans, and a 20 oz. can of hominy. I omitted the tvp. I threw in about 2 tsp. of regular chili powder and about a tsp. of ancho chili powder. This chili had a really nice, filling feeling to it. I served it with just a tiny sprinkle of reduced fat cheese. Thanks for this exellent recipe!