Wicked Hot Chili
- 2 tablespoons vegetable oil
- 1/2 cup chopped onion
- 1 stalk celery, coarsely
- 2 cloves garlic, minced
- 1/2 jalapeno pepper, finely chopped
- 1/2 green bell pepper, finely chopped
- 1 (14 1/2 ounce) can stewed tomatoes
- 1 (3.8 ounce) can sliced black olives
- 1 tablespoon anchovy-free Worcestershire
- 1/3 cup TVP (textured vegetable protein)
- 1 tablespoon chili powder
- 1/4 teaspoon red pepper flakes or cayenne pepper
- 1 1/4 teaspoons ground
- 1 1/2 cups V-8 or other tomato juice
- 1/2 cup water
- 1 (15 ounce)
can black beans, drained
- 1 (15 ounce) can chili beans, drained
- Salt and freshly
ground pepper, to taste
- In a heavy-bottom soup pot, heat the oil over medium heat. Sauté the onion,
celery, garlic, jalapeno pepper and bell pepper until softened, about 10 minutes.
- Add the tomatoes and their juice, breaking them up with a spoon. Mix in
the olives, Worcestershire sauce, TVP, chili powder, pepper flakes or cayenne
pepper, cumin, V-8 juice, water, black beans and chili beans. Add salt and pepper.
Bring to a boil, reduce the heat, and simmer uncovered, stirring occasionally,
for 30 minutes.
- Serve immediately or cool and store in the refrigerator overnight to allow
the flavors to mingle.
Makes 5 to 6 servings.
To reheat, bring the chili to a simmer over low heat and cook for 5 to 10
Source: OK, So Now You're A Vegetarian