Serves 12-15 (can freeze).
Serve with rice or cornbread
or baked in tureens with cheese.
My dad created this recipe years ago and he has made changes and improvements on it over time. This recipe is great to make ahead of time and just heat it right before you are ready to serve.
Too good to be meatless chili
Ingredients:
5 cans 15 oz. assorted beans (kidney, pinto, small
red), drained
3 C TVP (textured vegetable protein/soy) available
at health food store
1 cube vegetable bouillon
2 cans 28 oz. Whole tomatoes
2 medium onions, diced
4 cloves garlic, chopped
4 T olive oil
¼ C raisins
3 whole jalapeno peppers from jar, seeded
¼ C fine yellow corn meal
¼ C water
5 T chili powder
2 T gravy master seasoning and browning sauce
2 t sugar
2 t ground cumin
1 t dried oregano
2 t salt
1 t ground black pepper
¼ t ground cinnamon
¼ t ground cloves
¼ C pimento stuffed manzanilla olives, cut in half
Directions:Brown onions and garlic in olive oil in large, heavy saucepan over medium heat. In medium bowl dissolve vegetable bouillon cube in 2 C boiling water. Add TVP to vegetable bullion, soak, and drain out excess broth. Add TVP to saucepan, add a little oil to prevent sticking and saute 5 minutes, stirring occasionally. Puree raisins and jalapeno pepper in food processor. Add one can drained beans to food processor and puree together. Add pureed mixture to saucepan and stir
Drain one of the cans of tomatoes and place in food processor with second can of tomatoes. Process briefly
to chop tomatoes and add to saucepan. Add tomatoes to saucepan, along with chili powder,
sugar, cumin, oregano, salt, black pepper, cinnamon, and cloves. Mix cornmeal with ¼ cup water and add to saucepan.
Simmer uncovered on low-med heat 10 minutes, and then adjust seasonings to taste. Add remaining beans, stir, and simmer on low heat for 35 minutes or to desired consistence, stirring occasionally. Add olives during last 15 minutes of cooking.
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