VEGETARIAN CHILI
Sent in by: Irene
1/3 cup olive oil
2 medium onions -- chopped
4 cloves garlic -- minced
2 jalapeno peppers -- chopped
1 mild pepper -- chopped
1 red pepper -- chopped
1 green pepper -- chopped
2 large tomatoes -- diced
8 ounces tomato sauce
2 cans Rotel tomatoes and chilis
2 15-oz cans dark red kidney beans
3 cups water
4 tbs chili powder
2 tbs cumin
1 tbs paprika
1 tbs oregano
1 tbs lemon juice
Salt -- pepper to taste
Tabasco to taste
1 cup textured vegetable protein or GrapeNuts
Saute onions, garlic, and peppers in oil until onions are translucent.
Add spices and simmer for two minutes.
Stir in remaining ingredients, adding the TVP or GrapeNuts last.
You can adjust the amount of TVP to obtain the desired texture and consistency.
You can substitute beer for the water for a more unique flavor.
One jalapeno makes a mild chili (two were used for the cookoff). Simmer from four to six hours. It's even better the next day.
