I just made chili for the first time in my life. I didn’t even try to follow a recipe, I just started with a canonical chili sin carne, but I couldn’t help but make changes to the recipe as I went along. I added an extra bell pepper, because I like them a lot, and I added a bit of tofu, but not enought that you notice it. And I increased the amount of chili powder until I could taste it; then I added some more.
UPDATE 2005-03-01
Here is my mother’s recipe:
Veggie Chili
makes 8 1-cup servings
ingredients
- 2 bell peppers - diced
- 1 medium onion - chopped
- 2 t olive oil
- 12 ounces soy/meat alternative crumbles
- 1 T chili powder ( or more to taste)
- 1 t ground cumin
- 1 4 ounce can chopped green chilies
- 1 14.5 ounce can diced tomatoes
- 1 15 ounce can black beans, drained
- 1 15 ounce can kidney beans, drained
- 1 15 ounce can tomato sauce
Bring to a boil and simmer 30 minutes.
I would make the following alterations: use four ounces of tofu and a bunch of lentils. Use fresh tomatos instead of sauce. Double or triple the chili powder.