This is quite possibly the easiest vegetarian chili recipe of them all. I grew up with my mother making this chili from time to time; Now it has become a staple of my bachelor diet. While I am not a vegetarian, I was largely raised that way and even now limit my meat intake to the occasional fish or fowl.
Ingredients:
- 1 cup textured vegetable protein
- 1 cup boiling water
- 1/2 teaspoon salt
- 1 yellow onion
- 2 tablespoons vegetable oil
- 1 can (15.5oz) light red kidney beans (drained)
- 1 can (10.75oz) condensed tomato soup
- 1 can (14.5oz) diced tomatoes
- 1/4 cup water
- 2 tablespoons chili powder
Preparation:
Add salt then boiling water to TVP and let sit until the liquid is mostly absorbed. Dice onion and sauté in oil on medium heat for two minutes in a large sauce pan. Add TVP mixture and all other ingredients to onion. Mix well and heat until hot.