| - | Vegetarian chili recipeHealthy version By Lisa Kramer | Summary: Mexican, Tex-Mex, and Central American inspired vegetarian cuisine is delicious, rich in flavors, in textures and in colors. But the dishes also contain many animal products such as lard. Many of the dishes can be extremely fattening and cholesterol-rich. The following recipe is healthier version of the original dish adapted to the vegetarian or healthier lifestyle. | | |
| Ingredients for 6 Servings - 1 tablespoons vegetable oil
- 1 clove of garlic
- 1 medium onion, finely chopped; you may also use equivalent scallions including the green and white parts
 - 2 cup of reconstituted TPS (textured soy protein). Follow package instructions to reconstitute
- 1 can of black beans or a pound of home cooked black beans. If you cook the beans at home, you may use the 1/2-cup of liquid in the recipe.
- 1 teaspoon of chili powder or to taste
- 1 can (16 ounces) of good quality crushed tomatoes
- 1 chili (any type but hot, you can take off the seeds for less hot)
- Salt and pepper to taste
- A pinch of oregano leaves crush
| Steps - Heat the oil in medium and add the onions and mashed garlic. Wait until translucent
- Add tomatoes and cook for about 3 minutes
- Add TPS and beans
- Add salt, pepper, chili powder, chilies and oregano
- If needed, add 1/2 cup of water or bean liquid
- Simmer for about 10 minutes
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