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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Hearty Chili Recipe

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This recipe for Hearty Chili is from The Gardners' Favourite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp olive oil
2 medium onions, chopped
2 stalks celery, finely chopped
1 large sweet potato, peeled and chopped into 1/2-inch cubes (about 2 cups)
2 28-oz cans diced tomatoes
4 cloves garlic, crushed
2 19-oz cans red kidney beans, black beans, chickpeas or bean medley, drained and rinsed
2 tbsp chili powder
1 tsp salt
1/2 cup canned corn kernels, with 1/4 cup liquid from can
1/2 cup TVP granules
1/4 cup medium or coarse bulgur wheat (or another 1/4 cup TVP)
1/4 cup peanut butter, smooth or crunchy
Directions:
Directions:
Heat the oil in a large saucepan. Add the onions and celery and sauté, stirring occasionally, for about 5 minutes. Add the sweet potato and continue to sauté, adding a little water if the mixture gets too dry.

After 5-7 minutes of sautéeing, add the tomatoes with their liquid. Reduce the heat to medium-low and stir in all of the remaining ingredients. Stir very thoroughly after you add the peanut butter, making sure that it dissolves.

Simmer partially covered, stirring occasionally, for about 40 minutes or until the sweet potatoes are soft.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Very best vegetarian chili known to the Annejohns.

 

 

 

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