Vegetarian Mixed Bean Chili

Vegetarian Mixed Bean Chili combines cooked mixed beans with texturized vegetable protein, vegetables, tomato, and chili seasoning in a one-pot meal.

The TVP is separately reconstituted in hot water with vegetable bouillon while onion, celery, and carrot begin cooking in the pot. Garlic, mushrooms, and peppers are added next.

Tomatoes, beans, chili seasoning, optional wine, optional oyster sauce or sweetener, and hot sauce finish the mixture. The chili then simmers long enough for the TVP to absorb the surrounding flavors.

Ingredients

• 1/2 cup texturized vegetable protein
• 2 teaspoons vegetable bouillon powder
• 1 cup hot water
• 1 tablespoon good oil
• 1 cup onions, chopped in large pieces
• 1 cup celery, chopped
• 1 cup carrots, chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, chopped
• 1 1/2 cups mixed green, yellow, and red bell peppers, cubed
• 1 1/2 cups tomatoes, chopped
• 1 1/2 cups mixed cooked beans
• 1 tablespoon chili con carne seasoning
• 1 tablespoon wine, optional
• 1 tablespoon oyster sauce, maple syrup, or honey, optional
• Dash of hot chili sauce
• Salt to taste

Method

Combine the TVP, bouillon powder, and hot water in a medium bowl and let stand 10 minutes. Heat the oil in a large pot over medium heat, add the onions, celery, and carrots, and sauté 3–4 minutes. Add the garlic, mushrooms, and peppers and cook 2 minutes more. Add the tomatoes, beans, chili seasoning, optional wine, optional oyster sauce or sweetener, hot sauce, and reconstituted TVP. Simmer about 20 minutes, taste, and add salt if necessary. Makes 4–6 servings.