Here's the chili we made in our house tonight. It's based on one that AJ from JP made with us a million years ago on a vacation in Maine, but there are variations.
One onion, chopped
Two medium carrots, cut in coins
(The rest can be gathered and prepared while these cook)
1-2 slices jalapeno, minced
2 cloves garlic, pressed
1 tsp chili powder
1/4 tsp oregano
1/4 tsp cumin
1/2 cup green olives, cut in half
two cans diced stewed tomatoes, with juice
one can chili beans--we use the kind that have black/red/kidney beans all in one can
2 tbsp. cocoa powder
a decent handful of sliced, blanched almonds
a decent handful of TVP
olive oil
Heat a tbsp or two of the olive oil in a skillet on medium. Add onion and carrots, stir to coat, then cover skillet and allow to cook until onion is translucent, stirring very occasionally. Add jalapeno, garlic, and spices. Sautee one minute. Add tomatoes, olives, cocoa, and beans, stir, and allow to simmer ten minutes: leave uncovered for thicker chili, but beware that the TVP will absorb some juice. Add almonds and TVP. Simmer 2-3 minutes.
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6 comments:
Oh, yum. But what is TVP?
Thank you for the recipe. I might have to make it next week -- green olives are one of my biggest weaknesses. And maybe I could have it with a martini. I know that chili and martinis aren't a normal combo, but I think they'd be swell with this recipel
It's textured vegetable protein, sold dry in the organics/health food aisle. Or I'm sure PCC has it!
I bet it would be good with a martini, come to think of it!
I'm getting hungry.
Ah, got it. Trader Joe's might have it, too, but if not, PCC definitely will.
I forgot--beans should be drained and rinsed!
I've had this as made by AJ relatively recently, but I thank YOU for the recipe. Just made it...and looking forward to eating. YUM! Thanks!!
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