Recipe from The Talleygram, August 2, 2006

Cook's Corner     

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


3 tablespoons Spectrum Essentials extra virgin olive oil

2 teaspoons Frontier cumin powder

2 teaspoons Frontier paprika

½ cup organic carrots, diced small

½ cup organic celery, diced small

½ cup organic green pepper, diced small

½ cup organic yellow squash, diced small

1 cup organic black beans, cooked

1 cup organic red chili beans, cooked

½ tvp granules

2 cups Muir Glen organic tomato puree

6 cups filtered water

2 bay leaves

Chili flakes, a pinch

Lima Sea salt and Frontier black pepper, to taste

½ organic bunch cilantro, chopped



  1. 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. 

  2. Add cooked beans and tvp and cook stir for a minute.

  3. 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.

  4. Taste. Adjust the seasonings.

  5. 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