As we've established, you can never have too many chili recipes. So here's another one.
Kree's Sweet and "Meaty" Vegetarian Chili
(Makes 4-6 servings)
A few years ago, I had the best chili I ever tasted at Earle Estates Meadery on Seneca Lake. I knew they had made it with honey, so I decided to experiment and see what I could come up with. I think this is just as fabulous, and it's so quick and easy. I bet even meat eaters would have trouble figuring out that it's made with TVP instead of beef. It's a very mild chili, so add some heat if that's the way you like it.
1 cup dry textured vegetable protein (TVP)
3/4 cup lukewarm water
1/2 Tbsp chili powder (or more to taste)
1 15-oz can red beans
1 15-oz can black beans
1 6-oz can tomato paste
1 14.5-oz can diced tomatoes with green pepper, celery, and onion (Hunts)
1/2 Tbsp cinnamon (or more to taste)
1 Tbsp honey (or more to taste)
vegetable broth (or chicken broth for non-vegetarians--if needed)
1. Combine the TVP, lukewarm water, and chili powder; allow to sit for about 10 minutes to rehydrate.
2. Rinse the beans thoroughly to cut down on the sodium content.
3. Combine the rehydrated TVP, beans, diced tomatoes, tomato paste, cinnamon, and honey in a large pot; turn heat to medium-low and simmer for about 10-15 minutes.
4. You may need to add some broth if it gets too thick.
5. Taste the chili and add more honey or spices as desired.
6. Simmer an additional 10-15 minutes, or until it's nice and warm; the time is pretty flexible since you're just heating everything up.
7. This is great served over a baked potato and sprinkled with shredded cheddar soy cheese! You can also serve it on rice or toast, or however you prefer.
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