Tag Archives: beans

Chili for my Belly

Homemade Chili Powder

Image by MarxFoods.com via Flickr

Yesterday, I posted the basic recipe for Meatless Chili. I just finished assembling all of the ingredients and it is now simmering away in our crock pot. The predominate smell that is wafting my way is the cumin and tomatoes. As a meat substitute, I used tvp(more can be found about tvp here). This is my first time using tvp and I was amazed at how much the texture was like meat. The color, however, was not. Tvp is beigeish and looked like a sort of super-ground chicken. I made a few tweaks to the recipes and based on how it tastes this time, I will make more(or less) next time I make it. I will know how it tastes in about an hour and a half when the dinner starters. Hopefully people will not be swayed from trying it just because it is meatless. I will post some pictures later.


Tvp Country Chili

From Bob’s Red Mill adapted by Me

Ingredients2 cups TVP® (Textured Vegetable Protein) 2 Tbsp Ketchup  1 Large Onion, chopped 

1 Red Pepper, chopped 

2 Cloves Garlic, chopped 

1 small Carrot, chopped

1 small Celery Stalk, chopped

1 tsp Oil 

2 tsp Chili Powder 

2 tsp Cumin 

2 tsp Oregano, Mediterranean 

½ tsp Paprika 

2- 28oz Cans Tomatoes, chopped 

1/2 pound dried white beans

2 cups Hot Water 

In a large bowl, pour 2 cups of boiling water over 2 cups of TVP flakes (or chunks) and ketchup. Set aside.Heat a large Dutch oven, add 2 Tbsp oil. Saute the onions, peppers, garlic, carrots and celery for a few minutes. Into the TVP mixture, sprinkle seasonings and stir with fork. Add TVP to the vegetable mixture, cook for a few minutes. Stir in tomatoes, kidney beans and 2 cups hot water.Cover and simmer for 30 minutes to one hour. Taste and add salt if needed. If desired, add a 16 oz pkg of frozen corn in the last 15 minutes. Makes 10 Servings. (Note: I finished the chili up in a crock pot for about 1 1/2 hours)

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Chili for 300

Chili for 300

My church does a program with other churches in our town called Community Dinners. It takes place every Sunday at a different church, providing a meal to the less fortunate. This week was our church’s week to host and we made chili. There was really no recipe, but let me tell you it looks good(we prepared it yesterday and are serving it today), so  thought I would give you a basic recipe.

Ground Lean Beef

Ground Venison

Red and Green Bell Peppers



Pinto Beans

Cannelloni Beans

Chick Peas

Black Beans


Tomato Juice

Tomato Puree

Cook beef and venison in large pot until browned. Drain off some to all fat and transfer to roasters. In frying pan combine peppers, onion and garlic and cook until they release some juices. Transfer to meat. Add all beans and tomatoes to meat and vegetable mixture. refrigerate until needed. $ hours before needed turn roasters on to heat chili mixture.

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