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
Ingredients:
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
Directions:
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