Chili Chili Chili
2 Spanish onions, diced small
2 tablespoons ground coriander
1 tablespoon ground cumin
2 teaspoons paprika
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 teaspoon ground black pepper
8 cloves garlic, minced
2 jalapenos, minced
2 green peppers, diced small
2 red peppers, diced small
2 carrots, finely grated
1 pound mushrooms, diced
1 tablespoon salt (or to taste)
2 - 26 ounce cans tomatoes, 1 crushed and 1 diced
2 - 15 ounce cans kidney beans
1 cup (TVP or TSP)
1) Saute the onions until translucent. Add the spices, garlic, and jalapenos and stir until the spices become aromatic, about 30 to 60 seconds. Add the diced peppers and cook until just soft. Add the mushrooms, cook until juicy.
2) Add the salt, carrots and canned tomatoes with one can worth of water. Let it come to a simmer and simmer for 5 minutes. Add the kidney beans and textured vegetable protein. The longer it simmers, the better it tastes.
Goes really well with short grain brown rice : )
Source of recipe: I wrote it while inspired by the chilly weather.
SO HOW'D IT GO?
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