This version of vegetarian chili uses textured vegetable protein as a substitute for the ground beef. Although it looks a little like granola in its dry form, it absorbs the flavor of whatever you put in the dish, so in the end even meat eaters don’t realize it’s not really beef.

　　

Ingredients

serves 10

　　1 large onion

　　3 stalks celery

　　1 red bell pepper

　　1 tablespoon canola oil

　　1/4 cup chili powder

　　2 (15-ounce) cans kidney beans

　　3 (15-ounce) cans diced tomatoes

　　3 cups textured vegetable protein

　　4 cups water

　　Salt and pepper

　　

Step 1

Peel the onion and cut into 1/2-inch pieces. Trim and discard the ends of the celery and cut into 1/2-inch pieces. Cut the bell pepper in half, remove the seeds and membranes, and cut into 3/8-inch pieces.

　　

Step 2

Place the oil in a large sauce pot over medium heat. Add the onion, celery, and bell pepper and cook for 12 to 15 minutes, or until the onion is translucent. Add the chili powder, kidney beans with their liquid, tomatoes with their liquid, textured vegetable protein, and water and stir well. Cook for 30 minutes. Season with salt and pepper and serve immediately.

　　

Food for thought

Step 3

Textured vegetable protein (made from soybeans) is very high in protein, with each ounce containing 15 grams of protein but only 1/3 gram of fat. Because it is has little flavor of its own, it’s best in very flavorful dishes, such as this chili. You can find it in the bulk section of most produce or natural food stores.

　　College Vegetarian Cooking