Recipe: Bowl Of Compassion Chili [edit]

Edited by: Helen Pitlick

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Tags: Chili, Soups, Stews, Vegan, Vegetarian

Yield: 6 servings

[edit] Ingredients

⅓	cup Olive oil
2	medium Onions, chopped
4	Cloves garlic, minced
2	Jalapeno peppers, chopped
1	Mild pepper, chopped
1	Red pepper, chopped
1	Green pepper, chopped
2	lrg Tomatoes, diced
8	ounces Tomato sauce
2	can Rotel Tomatoes and Chilis
2	15-oz cans dark red kidney
	Beans
3	cups Water
4	tablespoons Chili powder
2	tablespoons Cumin
1	tablespoon Paprika
1	tablespoon Oregano
1	tablespoon Lemon juice
	Salt, pepper to taste
	Tabasco to taste
1	cup Textured Vegetable Protein

[edit] Preparation

Step 1

Saute onions, garlic, and peppers in oil until onions are translucent. Add spices and simmer for two minutes. Stir in remaining ingredients, adding the TVP last. Simmer from four to six hours.

[edit] About Bowl Of Compassion Chili

This was the Third Place Winner and Best of Show trophy winner at the 4th Annual Lone Star Vegetarian Chili Cookoff held in Dallas in October. It was Thompson, Cam Reilly and Cheryl Witchgers. You can adjust the amount of TVP to obtain the desired texture and consistency. You can substitute beer for the water for a more unique flavor. One jalapeno makes a mild chili (two were used for the cookoff). It's even better the next day.