Everyone will love this thick, spicy chili made with textured vegetable protein (TVP), kidney beans, and all your favorite chili vegetables and spice.
Ingredients
- texturized vegetable protein (TVP): 0.5 cup
- water: 1 cup
- ½ tablespoons olive oil: 2 piece
- onion: 1 piece (chopped)
- garlic: 6 clove (minced)
- salt: 1 tsp
- ground black pepper: 1 tsp
- chili powder: 2 tsp
- ground cumin: 2 tsp
- ground cayenne pepper: 2 tsp
- cinnamon: 0.25 tsp
- honey: 1 Tbsp
- kidney beans with liquid: 2 cans (12 ounce cans)
- tomatoes with juice: 2 cans (12 ounce cans, diced)
- green bell pepper: 1 piece (chopped)
- carrots: 2 piece (chopped)
- bunch green onions: 1 piece (chopped)
- bunch cilantro: 1 piece (chopped)
- dairy sour cream: 1 container (8 ounce container)
Metric Conversion
Stages of cooking
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Place the textured vegetable protein (TVP) in water, and soak 30 minutes. Press to drain.
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Heat the oil in a large pot over medium heat, and saute TVP, onion, and garlic until onion is tender and TVP is evenly browned. Season with salt, pepper, 1/2 the chili powder, 1/2 the cumin, 1/2 the cayenne pepper, and cinnamon. Mix in honey, beans, tomatoes, green bell pepper, and carrots. Cook, stirring, occasionally, 45 minutes.
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Season the chili with remaining chili powder, cumin, and cayenne pepper, and continue cooking 15 minutes. To serve, divide into bowls, garnish with green onions and cilantro, and top with dollops of sour cream.
