Our family loves chili and it’s the perfect dish to throw together when we need a quick meal. Chili is also great for parties or potlucks because you can easily & affordably feed a big group of people. You can provide toppings, such as cheese, onions, and sour cream to make it more fun.
Herbie is the chili cooking pro in our house and has won the Chili Cook-off at his work a few times He rarely follows a recipe but this time he decided to use a couple new ingredients so I made him take notes for me so I could share the recipe with you. Enjoy!
½ cup TVP (Textured Vegetable Protein), soaked for 20 minutes
1 Onion, diced
3 cloves Garlic, minced
4 stalks Celery, diced
1 Sweet Potato, cubed
1 Zucchini, diced
2 tbsp Oil
2 tsp Chili Powder
1 tsp Cumin
1 tsp Italian Seasonings
½ tsp Cayenne, optional for added spice
salt, to taste
1 can Kidney Beans
1 can Black Beans
1 can Pinto Beans
1 can Diced Tomatoes
- While TVP soaks in water, prepare all the vegetables. After 20 minutes, strain the TVP.
- In a large pot, heat oil on med-high. Add TVP, onion, garlic, celery, sweet potato, zucchini & seasonings to pan and saute for 5-7 minutes.
- Add beans & diced tomatoes to the pot. Bring to a boil then reduce heat to med-low. Simmer for 30 minutes, stirring occasionally.
- Serve in small bowls, add toppings, & enjoy!
Notes: There are so many different ingredients (vegetables & spices) that you can add to chili. Have fun & experiment with yours