TTT Chili Recipe
Yield
1 servingsPrep
30 minCook
30 minReady
60 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
TVP (Texturized Vegetable Protein)
rehydrated |
* |
| 8-16 | ounces |
tempeh
chopped |
|
| 8-16 | ounces |
tofu
crumbled |
|
| 1-2 | cans |
pinto beans
pinto beans, rinsed |
*
|
| 1-2 | cans |
red kidney beans
rinsed |
*
|
| 1-2 | cans |
white beans
rinsed |
* |
| 1 | x |
beans
any other you like |
*
|
| 2-4 | each |
onions
large, chopped |
|
| 10 | each |
garlic cloves
chopped (or more) |
|
| 2-4 | each |
green bell peppers
chopped |
|
| 1 | each |
jalapeño pepper
hot peppers, minced |
*
|
| 2-4 | each |
tomatoes, canned
15 oz cans, crushed |
|
| 6-12 | ounces |
tomato paste
|
|
| 1/2-1 | pound |
mushrooms
chopped |
|
| 1 | teaspoon |
cayenne pepper
|
|
| 2 | tablespoons |
chili powder
|
|
| 2 | tablespoons |
worcestershire sauce
|
|
| 2 | tablespoons |
vinegar
|
|
| 1 | each |
bay leaves
|
*
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
allspice
|
|
| 1 | tablespoon |
cumin
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
TVP (Texturized Vegetable Protein)
rehydrated |
* |
|
tempeh
chopped |
|||
|
tofu
crumbled |
|
||
|
pinto beans
pinto beans, rinsed |
*
|
||
|
red kidney beans
rinsed |
*
|
||
|
white beans
rinsed |
* | ||
| 1 | x |
beans
any other you like |
*
|
|
onions
large, chopped |
|
||
| 1E+1 | each |
garlic cloves
chopped (or more) |
|
|
green bell peppers
chopped |
|
||
| 1 | each |
jalapeño pepper
hot peppers, minced |
*
|
|
tomatoes, canned
15 oz cans, crushed |
|
||
|
tomato paste
|
|
||
|
mushrooms
chopped |
|
||
| 5 | ml |
cayenne pepper
|
|
| 3E+1 | ml |
chili powder
|
|
| 3E+1 | ml |
worcestershire sauce
|
|
| 3E+1 | ml |
vinegar
|
|
| 1 | each |
bay leaves
|
*
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
allspice
|
|
| 15 | ml |
cumin
|
|
Directions
Sauté the onion, peppers, hot peppers, and garlic until the onions are translucent. Add all other ingrediants and simmer a minimum of 30 minutes.
Add water if chili is too thick. Adjust seasonings during cooking to taste.
