This is a very hearty, “meaty”, chili that is popular with vegetarians and non-vegetarians alike. If you like things a bit spicier, add ¼ to ½ teaspoon crushed red pepper flakes to this recipe. This is even better the following day as a leftover. This also can be frozen and reheated with delicious results.
Servings: 6-8
2 cups dry red kidney beans
5 cups water
2 onions, chopped
2 stalks celery, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 15 ounce can chopped tomatoes
1 15 ounce can tomato sauce
3 tablespoons chili powder
2 teaspoons ground cumin
1 package Yves Veggie Ground Round (original)
Place beans and water in a large pot. Bring to a boil, reduce heat, cover and simmer for 2 hours. Add remaining ingredients, except for the “ground round”, mix well, and cook for an additional 1 hour and 45 minutes. Add the soy meat and heat for 15 minutes.
Serve over brown rice with toppings of your choice.
Hints: Use any color of bell pepper that you like. Green is the most common, but you can also try red, yellow or orange. Topping suggestions: Shredded soy cheese, chopped sweet onion, mustard, cooked corn, relish. Some people also like cooked mild greens on top of their chili, such as steamed chard, kale or spinach.
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