Abbey Levine sent me this recipe and says:
” this chili from the Illinois Center for Soy Foods
at the University of Illinois won first prize at the International
Beer Tasting & Chili Cook-Off 2007 in Urbana, Illinois. In a blind
taste test, judges preferred this soy-based vegetarian chili over
all the meat-based chili entries in the competition. Taste it and
you’ll know why! You’ll absolutely love it over a baked sweet
potato.”
Seasonings:
2 Tbsp. ground cumin
2 Tbsp. chili powder
1 Tbsp. unsweetened cocoa powder
1-1/2 tsp. ground coriander
1 tsp. dried oregano
1 tsp. sugar
1 tsp. salt
1/4 tsp. cayenne pepper
2 Tbsp. vegetable oil
1 large onion, chopped
1 clove garlic, minced
1 medium green bell pepper, chopped
1-1/2 cups tomato juice
3 cups vegetable broth
1-1/4 cups dry TVP
1 14.5-oz. can diced tomatoes
2 15-oz. cans black beans, rinsed and drained
2 15-oz. cans kidney beans, rinsed & drained
2 chipotle chilies in adobo sauce (from can), chopped*
Condiments (optional): grated soy cheese, chopped onions, diced
avocado, sliced black olives
1. Mix all the seasonings in a small bowl. Set aside.
2. Heat the oil in a large pot over medium heat. Add onions and
sauté until golden. Add garlic, bell pepper, and seasoning mixture
and sauté for another minute.
3. Add the remaining ingredients (except condiments) and mix well.
Bring to a boil, then reduce heat and simmer, stirring
occasionally, for at least 15 minutes to let the flavors blend.
4. Serve with the optional condiments, if desired.
Nutritional Information
Per serving (1 ½ cups): 229 calories, 17 g protein, 33 g
carbohydrate, 5 g fat (0.6 g saturated)
*Adjust the amount of chipotle chilies to make chili more or less
hot.
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(photo credit to cbcastro)
