Although I am not a fan of “fake meat”; TVP, or any other ersatz animal products I must admit that Texurized Vegetable Protein works really well in this chili.

The secret to this amazing chili is the copious use of fresh cilantro! Added at the end of cooking to ensure fresh and intense flavor.

I also soaked the TVP in vegetable broth for and hour or so before adding it to the chili. This adds flavor to something which basically tastes like cardboard. The good thing is that it soaks up the flavors of everything around!

Ingredients:

1/4 cup olive oil
2 green peppers
1 red pepper
1 yellow pepper
1 sweet onion
5 cloves garlic
4-5 Tbspns chili powder
2 cups TVP soaked in broth or water then drained
1-1/2 cups fresh cilantro chopped
2 cans diced tomatoes
4 cans dark red kidney beans
Salt and pepper to taste

This recipe provided chili for a crowd. You can always adjust the amounts and vary the beans to include your favorites.

I also missed an opportunity to add fresh corn!

Method:

Soak the TVP in 2-4 cups of broth or water
Sautee the veggies in 1/4 of olive oil until soft
Add the tomatoes, beans, and TVP
Allow to cook for about an hour on medium heat and add the fresh cilantro
Allow to cook for about another hour then serve with cornbread or rice or anything you like!

Sauteeing the TVP with the veggies adds more flavor.