Recipe: Beyond Hot Vegetarian Chili

BEYOND HOT VEGETARIAN CHILI

1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped red pepper
3 cloves garlic
2 tsp cumin
2 tbsp chili powder
2 tsp oregano
1 tsp seasoning salt
1/8 tsp cayenne pepper
2 cans (28 oz each) Italian plum tomatoes including juice
3 cups kidney beans
1 1/2 cups boiling water
1 1/2 tbsp catsup
1 1/2 cups TVP (textured vegetable protein) flakes
1 1/2 tbsp hot sauce, to taste
habanero peppers or others (optional)

Saute onions, celery, red pepper, and garlic until tender.

Add seasonings. Saute briefly, then add chopped tomatoes and beans.

In a small bowl, mix boiling water and catsup and pour over TVP. Let soak for 5 mins. Add to chili mixture.

Season with hot sauce and hot peppers. Cook 30-60 minutes.

Source: Hagerstown Herald-Mail, Hagerstown, MD