1 cup TVP
1c boiling vegetable broth
2T wheat free tamari
2 c chopped onions
2T chopped garlic
1c chopped green bell pepper
1/2 lb cremini mushrooms cut in quarters
1T ancho chile powder
1 1/2 tsp chipotle chile powder
2T oregano (epazote if possible)
2 28 oz cans crushed tomatoes
1 28 oz can whole tomatoes, roughly chopped
1c chopped cilantro
1/2 lb dry chickpeas, cooked, about 4c
1/2 lb dry kidney beans, cooked, about 3 1/2 c
1/2 lb dry black beans, cooked, about 3 1/2 c
Note: for mild chili, cut chile powders by half.
Mix TVP and broth. Let sit until liquid is absorbed.
In large pot sprayed with cooking spray, add TVP and all but tomatoes, cilantro, beans.
When onions are translucent, add beans.
After stirring well, add tomatoes and cilantro.
Cook on medium 30 mins or low 2 hours (preferred), stirring every 15 mins.
For thicker gravy, blend part of beans and pour back into chili.
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