Ruth's vegetarian chiliSubmitted by: RUTHXG
IntroductionDelicious--& packed with nutrition (protein, fiber, Vitamin C, copper, folate, manganese, & more!). Cooking time will be considerably shortened if you're not using a slow cooker. Delicious--& packed with nutrition (protein, fiber, Vitamin C, copper, folate, manganese, & more!). Cooking time will be considerably shortened if you're not using a slow cooker.
1 lb. dried kidney beans (about 2 1/3 c.; OR 3 cans kidney beans)
2 qt. water
1 c. textured soy protein (dry)
1 large onion, chopped
1 large green pepper, chopped
2 cloves garlic, diced
28-oz. can crushed or diced tomatoes
1 1/2 t. chili powder
2 t. basil
2 t. oregano
1 t. turmeric
1/4 t. cayenne pepper
2 bay leaves
(If using canned beans, skip the above, of course!)
Drain beans, reserving liquid. Combine beans in slow cooker with remaining ingredients; add 2 1/2 c. reserved bean liquid (complete this amount with water as needed). Set on high & cook 4-6 hours. In last half-hour or so, tip lid partly open so that the chili will thicken. Keep an eye on it so that it doesn't dry out.
This chili is only mildly hot to my mouth; adjust chili powder &/or cayenne to your own taste.
Each serving = 1 1/4 c.
Alternate ways to cook:
In slow cooker on LOW for 7-10 hours.
In large pot on stovetop for 45 mins.-1 hour.
Number of Servings: 8
Recipe submitted by SparkPeople user RUTHXG.