“Meaty” Vegetable Chili

Here is a healthy vegetable chili. This is my first time making a chili, and it turned out very good! It even tastes good when it’s cold. Once it had cooled, I portioned the chili into 5 small tupperware and put them in the freezer so that I would have them on hand whenever I didn’t want to or hand time to make a meal from scratch.  I added some TVP (Textured Vegetable Protein) to boost the protein and to give it a “meaty” sort of flavour, so if you are wanting to beef up the flavour, or want to make a vegetarian dish for  your meat-eater friends, then this is might be a good choice!

"Meaty" Vegetable Chili
  • Ingredients
  • * 2 Cups Black Beans (Or any kind of beans you like: Kidney beans, navy beans...)
  • * 1 Cup Cooked Barley
  • * 3-4 Garlic Cloves, Chopped
  • * 1 tbs Extra Virgin Olive Oil
  • * 1 15-19 ounce can of tomatoes
  • * 1 5 ounce can of Tomato Paste
  • * 1 tsp Cumin, ½ tsp Curry Powder, 1 tsp Chili Powder
  • * Cayenne Pepper and Ground Pepper to Taste
  • * 1½-2 tbs Cocoa Powder (Adds natural anti-oxidants and enriches the flavour of your chili with a roasted flavor)
  • * 1 Cup Vegetable Stock (Or add ½ a vegetable stock cube into 1 cup of boiling water)
  • * 4-5 Stalks of Kale, separated from the stem and ripped into small pieces
  • * 1 cup of Snow Peas, cut into bite-sized Pieces
  • * 1 Green Pepper, chopped
  • * ½-3/4 cup of hydrated TVP
  • * ½ Block Firm Tofu, squeezed of excess water and cut into small cubes
  1. Mix 1½ - 2 tbs of Cocoa Powder into a ¼ cup of hot water and set aside.
  2. Saute the garlic in a tbs of olive oil for a couple of minutes. Add in the Snow Peas, Ground Pepper and Tofu Cubes. Add in a little water or stock.
  3. After you've sauteed the garlic and veggies for a few minutes, add in the veggie stock, seasonings (cayenne, cumin, chili powder, ground pepper), the tomatoes, tomato paste, kale, the hydrated TVP, the black beans (or whatever beans you're using), the cooked barley, and the cocoa liquid.
  4. Give all of the ingredients a good stir and allow to simmer for at least 30-45 minutes. The longer you cook it, the more flavourful your chili will be.
  5. Before removing from heat, get a spoonful of the chili, allowing it to cool, and taste it to make sure it's to you're likely. Then, remove from heat, allow to cool down a bit and serve! (Or if you are freezing it all, allow to fully cool and place portions into separate containers.)

The chili seems to freeze very well, so enjoy some freshly made chili, and then enjoy it again next week!

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