(Mostly) Vegetarian Chili
Textured vegetable protein is wonderful stuff. It looks like hell, but it’s got a lovely spongy texture, it’s full of protein, and it’s delicious. It can be a bit hard to find, so try a store where most of the customers wear Birkenstocks.
- 1 cup textured vegetable protein
- a big glorp of barbecue sauce
- 2 medium onions
- 4 cloves garlic
- 1 package of mushrooms
- 1 jar of spaghetti sauce
- 1 can black beans, 1 can cannellini beans
- 2 teaspoons chicken bouillon paste (leave this out to make it vegetarian)
Right out of the package, TVP (textured vegetable protein) is dry and crunchy. You’re going to want to soak it. Mix the big glorp of barbecue sauce with a couple of cups of water, add the TVP, and throw in any other flavors you might like it to pick up. Let soak while you’re preparing the rest of the chili.
Chop the onions, garlic, and mushrooms and sauté in some butter at the bottom of a big soup pot. When they are starting to get tender, add the beans, spaghetti sauce, and chicken bouillon. You’ll probably need to thin it out with a bit of water. Dump in the BBQ-TVP. Mix it all together, bring it to a boil, then cover and turn down the heat. Let it simmer for a while for the flavors to mellow, about 15 minutes.
It’s good with cheese.