Maxwell Chili

16 Oct

This is just a bit adapted from Alicia & Jeff’s chili recipe…

2 TBS oil
1 onion
1 green bell pepper
8 cloves garlic, minced
1 tsp salt
1/2 tsp pepper
1 TBS cumin
2 TBS chili powder
1-2 tsp smoked paprika
1-28 oz can diced tomatoes
2-15 oz cans kidney beans (not drained)
1-4 oz cans green chilis
1-6 oz can tomato paste
1 cup TVP
some water (I fill up one of the bean cans of water, adjust as necessary)

Saute onion and bell pepper in oil until softened. Add garlic and saute a few minutes more. Add salt and spices. mix to coat everything then add the diced tomatoes pretty quickly so the spices don’t burn. Add the remaining ingredients. Bring to a boil. The consistency should be a little runny because the TVP will thicken it up as it cooks. You can always add more water though or cook longer to get the right consistency. Lower the heat and simmer for at least until the TVP is softened up (maybe 20 minutes), but an hour or so is better. Stir often or the bottom will get burned.

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