Tuesday, May 27, 2008

Aimee’s Veggie Chili

Makes about 8 servings

3 cups water
2 cans (15 oz each) chili beans with sauce (undrained)
1 can (15 oz) diced tomatoes, undrained
1 cup textured vegetable protein (TVP)
1 tsp crushed red pepper
1 TB corn meal
2 tsp garlic salt
2 tsp chili powder
1 tsp cumin
1 TB tamari
1 cup frozen corn
1 green pepper, chopped
1 zucchini, chopped
½ cup chopped onion
shredded cheese to top, optional

Bring water to boil in large pot; stir in all ingredients except cheese. Bring to boil again; reduce heat & simmer with lid ajar at least 30 minutes, stirring occasionally. Pour into bowls & top with cheese.

Slow cooker option: Stir all ingredients together (except cheese & beans) in slow cooker; cover & cook on low 6 hours. Add beans during the last hour of cooking.

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