2 Bean Vegetarian Chili
Chef Notes: This vegetarian chili recipe uses tvp granules to give it a meat like texture. Even non-vegetarians will like this one. Chef Jyoti
Yield: 6-8 servings Difficulty: easy
tablespoons Spectrum Essentials extra virgin olive oil
teaspoons Frontier cumin powder
teaspoons Frontier paprika
cup organic carrots, diced small
cup organic celery, diced small
cup organic green pepper, diced small
cup organic yellow squash, diced small
cup organic black beans, cooked
cup organic red chili beans, cooked
cups Muir Glen organic tomato puree
cups filtered water
flakes, a pinch
Sea salt and Frontier black pepper, to taste
½ organic bunch cilantro, chopped
Heat olive oil in a big stockpot and stir in cumin powder and paprika until it starts to smoke; that’s when you start adding carrots, celery, green pepper, and yellow squash. Cook and stir occasionally until softened but still firm.
Add cooked beans and tvp and cook stir for a minute.
Add tomato puree, filtered water, bay leaves, sea salt, and black pepper. Let it boil for a minute then lower the heat to simmer for 3 minutes.
Taste. Adjust the seasonings.
Finish with chopped cilantro. Serve with cooked organic brown rice or warmed pita bread.
Original Talley's recipe by Chef Jyoti Friedland
Copyright © 2006 Talley's Green Grocery