Well, here is the second recipe in this series. I made it a goal about 2 years ago to streamline and simplify my everyday cooking. Luckily, this recipe was already ridiculously easy. Just like my Never Fail Spaghetti, this uses pantry items and so it is another go-to recipe on nights when time is short or the week's meal plan has gone awry. I have no idea where they get this trait, but my oldest three like spicy food, so they like this chili when it's a little on the hot side. My daughter in particular craves this chili and it's one of the few left-over foods that she willingly takes for lunch the next day. My youngest two aren't fans of it, but I'm sure that will change with time. When I make it, I try to have left-overs from another meal to fill them up.
Fyi, this is one recipe I absolutely refuse to blend! Gracie and Simon have to blend their own portions because I just refuse to turn it into a soup.
This is an easily adaptable recipe. Once again, if I had my druthers, I'd add sliced mushrooms, chopped celery, carrots, green peppers and frozen corn. Adjust the chili powder and add more or less garlic to find the right seasoning for you and your family. If the maple baked beans make it too sweet for you, just substitute another can of black beans [or any other beans you like].
Now without further ado, here's the step-by-step or you can skip to the bottom of the page for a printable version!
1. Gather your ingredients. Set a kettle to boil for the Textured Vegetable Protein [TVP].2. Chop up an onion [I used two because they were smallish] and roughly chop up a garlic clove. If you want to add a bunch of other veggies, this would be a good time +to add them. Saute veggies in a tbsp of vegetable or canola oil. You can saute with a bit of water too, if you prefer to avoid oils.
3. When the onions and garlic are translucent and the kettle has boiled, take off the heat and add 1 cup of TVP and 1 cup boiling water. Stir to combine and set a timer for 5 minutes.
4. Now start opening cans! One can of diced tomatoes, one can of dairy-free tomato soup, one can of maple baked beans [the ONLY ones that are vegan that I have found -- check the ingredients to make sure!], and one can of black beans. Drain the black beans and if you like you can rinse them too.
5. When the 5 mins are up, add all your canned foods and 1 tbsp or more of chili powder. You will have to taste to see if you have the right amount of chili powder after its begun to heat through. Heat over med-high heat until bubbling, then turn down to low and let simmer as long as you have time for, stirring occasionally. You can also add salt and pepper to taste.
6. Best served with Bannock Biscuits or Cornbread [Recipes coming soon!], along with a Garden Salad and/or veggies and dip!
Oh, and fun fact ... The cans fit into each other like nesting dolls!
It's nice when things work out like that 😉