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Recipes Around the World International Vegetarian Union
Vegan Chili Recipes
Contributed by Vegetarians and Vegans from around the world
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Greg's Vegetarian Chili
From: "Greg Paula" - gppaula@nac.net

Since I'm almost totally new at this, my favorite recipe is my only recipe.
It's a good one, though. Quick, easy, and tasty.

  • 1 green pepper
  • 1 large onion
    (yellow onions work better than vidalia, but vidalia can be used)
  • Olive oil
  • 1 16-oz can frijoles (black beans)
  • 1 16-oz can of dark kidney beans
  • 1 28-oz can tomato puree
  • 1 28-oz can crushed tomatoes
  • TVP
  • cumin
  • black pepper
  • cayenne pepper sauce
  • chili powder
  • salt
  • coriander or cilantro
  • parsley
Wash the pepper and cut into thin strips.
Put pepper strips into large pot.
Add a little bit of olive oil and cook on high heat.
Stir periodically.

While pepper is cooking, cut onion into small pieces
(not so small that the pieces are diced).
When cut, add onion into pot.

Continue to cook the peppers and onions until the peppers get a little soft, and some of the onion pieces start to get brown.

Turn heat to the lowest setting possible without the stove being off.
Add tomato puree, crushed tomatoes, and both cans of beans.
Stir.

The mixture will now be very soupy.
Stir in TVP. Be sure to do this very slowly.
The TVP absorbs water.
If you add in too much TVP, you will get a solid block of chili.
You can compensate for a little too much TVP by adding some water, but that can only do so much.
If you have added way too much TVP, the only way to salvage the chili is by putting in some more tomato puree.
Enough TVP should be added so that once it has absorbed the moisture, the chili has a good consistency - not too watery but not too solid.

Add spices to taste.
I've found that the cumin is the most important because it gives the chili its heartiness.
The cayenne pepper sauce gives it a nice tang.
I can't even tell the difference between when I add the cilantro and when I don't, though I continue to use it.
It would probably have more of an effect if I had access to fresh cilantro.

Stir periodically.
At low heat, the chili takes just over and hour to heat up to a good temperature for eating.
Recipe makes about six servings.

The best part:
It tastes much better the next day.
I save unused portions in the refrigerator and
- if it's going to be a bit longer before I eat it - the freezer.