All-American Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tbsp, crumbled Bay Leaf 2 tbsp Chili powder 1 tbsp Cumin seed 1 tbsp Oregano, ground 1 tsp Pepper, black 0.25 tsp Salt 8 clove Garlic 0.50 cup, chopped Onions, raw 1 cup, chopped Green Peppers (bell peppers) 0.50 can (6 oz) Tomato Paste 1 pepper Jalapeno Peppers 10 fl oz Red Wine 2 cup Beans, red kidney 2.50 tsp packed Brown Sugar 7 cup Del Monte Petite Cut Diced Tomatoes 4 piece Beyond Meat Beyond Sausage, Hot Italian (by BEKIS38) 2.75 cup Bob's Red Mill TVP (textured vegetable protein) (by JOLLIEBELL)
Rehydrate the TVP in beef flavored broth. Meanwhile, heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and the next 4 ingredients (onion through jalapeņo) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.
Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese.
Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese.
Nutritional Info Amount Per Serving
- Calories: 373.9
- Total Fat: 6.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,088.5 mg
- Total Carbs: 42.7 g
- Dietary Fiber: 16.7 g
- Protein: 31.1 g
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