"The wise man should consider that health is the greatest of human blessings. Let food be your medicine."
- Hippocrates

February 18, 2010


Hey everyone, sorry for my absence last week, I was a touch under the weather...but I'm back this week with a great chili recipe!

Chili is one of those meals that hits the spot on a cold winter day! I had been searching for a good standard vegetarian chili recipe for a long time but somehow they always fell flat...or included strange ingredients that I didn't necessarily want to see in my bowl of chili! So I was determined to create one that met my tastes and was easy to make...

This recipe is really easy, especially if you're making use of a slow cooker. Don't get anxious, but there's one new ingredient that you may not have seen or used before...textured vegetable protein (or TVP for short). It's a high-fiber, high-protein meat substitute made from soy flour. To use it, you just need to rehydrate it - making it a great substitute for ground meat. I get mine at the Bulk Barn, easy peasy! For a bit more on TVP, check out
this explanation. If you can't find TVP, or are still a little weary, try adding veggie ground round, it's easy to find in most grocery stores and it works just as well!

Now go make some chili! Cozy up with a warm bowl and watch some Olympics!

1 tbsp vegetable oil
1 cup onions, chopped finely
1 large pepper, any color, chopped finely
2 stalks celery, diced
2-3 cloves garlic, finely diced
1 (28 oz) can diced tomatoes
1 can tomato paste
3-4 cups cooked beans (about two cans) any kind of bean works here, I usually use 1 can kidney, the rest adzuki or black beans
1 1/2 cups dry TVP or 1 pkg veggie ground round
3-4 cups water
4 tbsp chili powder (just make sure it's not the crazy hot variety)
2 tbsp cumin powder
2 tsp dry oregano
1/2 tsp - 1 tsp cayenne powder (depending on your taste for spice)
1/2 tsp salt
pepper to taste
1 cup frozen corn kernels

Add chopped veggies and garlic to large sauce pot with saute for about 5 min. Add all remaining ingredients except frozen corn (start with 3 cups water then add more if required later). Bring to a boil, turn down the heat and let simmer until veggies are cooked to a desired consistency - about 30 minutes. Add frozen corn at the end and warm through.

If using a slow cooker, throw everything in the pot; for quick cooking, set it on high heat for about 3 hours; for slower cooking, set it on low heat for about 6 hours. Add frozen corn at the end and warm through.

The best garnish for chili is avocado! Just chop some up and throw it on top. Another good way to eat it is to serve it with tortilla chips on the side - yum!

Enjoy everyone!