Karen's meatless chili

Yield: 8 servings

Measure Ingredient
½ cup Oil
2 Onions; chopped
4 Garlic cloves; minced
3 Jalapeno chilies; minced
3 cups TVP flakes or granules
5 tablespoons Chili powder
1 teaspoon Cayenne pepper
1 teaspoon Ground cumin
1½ teaspoon Salt; or to taste
¼ teaspoon Black pepper
2 tablespoons Molasses
1 tablespoon Apple cider vinegar
16 ounces Tomato sauce
6 cups Water
½ cup Nutritional yeast

Heat oil in large soup pot. Saute onions in oil over medium heat, stirring often, until lightly browned. Add garlic and jalapeno peppers; cook and stir for another minute. Stir in remaining ingredients, lower heat and cover. Simmer for at least one hour, stirring occasionally. Cooked beans may be added near the end of cooking period, if desired (adjust seasonings to taste).

Serve chili topped with diced onions, sliced olives, avocado chunks, chopped cilantro leaves or your favorite garnishes.

Copyright 1995 Karen Mintzias

Submitted By KAREN MINTZIAS On 03-19-95

Similar recipes