Chilly weather chili (not for the faint-hearted)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Green peppers (up to 3) |
| 4 | larges | Onions |
| 6 | Stalks celery | |
| 6 | Cloves garlic; minced | |
| 2 | cans | (28 oz) crushed tomatoes with juice |
| 1 | cup | Chunk tvp or 2 cups small diced seitan |
| ¼ | cup | Chili powder |
| 2 | cans | Mixed beans (kidney; garbanzos, pinto, etc) with juice (up to 3) |
| 1 | teaspoon | Oregano (2 Tb fresh) |
| 2 | teaspoons | Cumin |
| 6 | Dried chipotles; de-stemmed | |
| Salt to taste | ||
| 8 | ounces | Mushrooms (optional) |
Directions
Chop all vegetables and throw everything together in a very large pot and bring to a boil. Cover and lower heat. Simmer for about 1-½ to 2 hours.
Stirring every now and then to make sure the tvp doesn't stick to the bottom.
This always tastes good the second day. It makes a lot! Posted to fatfree digest V97 #201 by JBennicoff@... on Sep 6, 1997