This is the chili I take tailgating. Carnivores have no idea this doesn’t have meat in it thanks to the chipotle which adds a smokey beefy taste to the dish. Add a little liquid hickory or hot sauce to increase the meaty factor. I love this over vegan dogs, it makes me feel just like everyone else, which if you are veg, you know exactly what I’m talking about.
TVP Chili for Meat-Eaters
- 1/4 C cumin
- 1/2 C chili powder
- 2 C cooked chickpeas
- 2 C cooked great northern beans
- 2 C cooked cranberry beans
- 1-46oz bottle V8 Hot & Spicy reduced sodium
- 1/3 of the V8 bottle, water
- 2 medium onions, finely chopped
- 4 T garlic, minced
- 3 bell peppers (your choice of color), chopped
- 1 C frozen or fresh corn off the cobb
- 2 chipotle en adobo, chopped finely
- 2 C whole crushed tomatoes, with juice
- 3/4 C hot water
- 1 C TVP
Rehydrate the TVP in a bowl with the 3/4 C hot water. Set aside.
Saute onion, garlic, bell peppers, cumin and chili powder over medium heat until onion is soft.
Add V8, water, tomatoes, stir to loosen up the charred bits in the bottom.
Last, add the beans, corn, and TVP then stir to combine.
Let simmer for flavors to develop for 20 to 30 minutes.
Posted in Dinner, Fall Food, Leftovers, Make Ahead, Meat Substitutes, Recipes, Soup, Vegan, Vegetarian
Tagged carnivores, chili, tailgating, TVP, veg, vegan
Fall is my favorite food season. Tailgating and soup making are really the highlights in my humble opinion. Mr. Wonderful did all the grocery shopping for the week after we picked out our recipes for the week over a blueberry pancake breakfast (yes, some of THOSE blueberries). So this evening, all I had to do was pull together this easy, soul warming soup.
Black Bean Corn Chowder
- 1 T EVOO
- 1 medium sweet onion, diced
- 1 medium carrot, diced
- 1 baking potato, peeled and diced
- 1 package frozen corn kernels
- 2 C black beans, cooked
- 4 C veggie broth
- 2 C skim milk
- 1/4 C sweet red pepper, diced
- 1 poblano pepper, diced
- 1 jalapeno pepper, diced
- 1/2 T onion powder
- 1/2 T garlic powder
- 1 T chili powder
- 1 T cumin
- 1 T fresh oregano
- 1 tsp salt, to taste
Saute’ veggies (not corn) in EVOO, cook until soft. Add spices, cook 1-2 more minutes, stirring. Add liquids bring to boil. Drop in frozen corn and beans. Bring back to boil. Serve hot with toppings of your choice. We like sour cream, avocado and a squeeze of lime.
My black beans generally do not come from a can, except for when I am in a super duper hurry and haven’t done a good job of planning ahead. Tonight I made a two pound bag of black beans before putting together the soup so that I had a few bags in the freezer ready to go for the next few weeks. To quickly cook black beans, in a large pot, dump rinsed and picked over beans, cover with water plus 2 inches up the side of the pan and boil until al dente. They will cook the rest of the way in whatever you cook them in, soup, tacos, etc. Yeah, that’s it. You don’t have to do all that soaking if you have about 45 minutes to boil the crap out of them. This way, you save money, they taste WAAAYYYY better and the sodium content is much lower. I then take the beans and freeze them in plastic bags. They don’t last long, so I’m not sure how long they keep. Hispanic food stores have the BEST deals on dried black beans. I once bought a 10 pound bag for $4.00. Seriously. I just finished that bag a few weeks ago, it lasted about 6 months.
Posted in Fall Food, Make Ahead, Recipes, Seasonal Ingredients, Soup
Tagged blueberries, carrots, create, Fall Food, freezer, Mr. Wonderful, onions, recipe, seasonal cooking, Soup, southwestern, tailgating, vegetarian, yum