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© FrugalAbundance
2007-2011
GFCF Means
Gluten
Free & Casein Free |
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Cheap, Easy, Fast Chili
- 1/2 cup plain textured vegetable protein OR
1/4-cup converted (parboiled) rice or long grain white rice
- 2 tablespoons cornmeal
- 1 tablespoon dry onion
- 1 tablespoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground red pepper or red pepper flakes
- 1 teaspoon sugar
- 2 bouillon cubes
- 1 to 2 tablespoons vegetable oil
- 3 cups cooked beans, two 15 ounce
cans--kidney, pinto, great northern, black, chickpeas etc.
- 15 ounce can tomatoes
- 2 cups water
Combine all of the ingredients in a 3-quart saucepan. Simmer over
medium heat for 15 minutes. Serve.
If you're using rice instead of TVP then increase the water to 2-1/2
cups and simmer the chili for 20 minutes. Plain white rice can
replace converted rice. If you have leftover cooked rice then use 1/2
to 1-cup of it and simmer the chili for 10 to 15 minutes.
If you want to turn this recipe into a mix then combine all of the
dry ingredients--TVP or rice; cornmeal; dry onion; garlic powder;
black pepper; red pepper; sugar and bouillon cubes--in a clean jar or
plastic storage bag. Label and seal. Store on the pantry shelf and
use whenever you want a quick pot of chili. Simply add 1-can of
tomatoes, 2 cans or beans, a spoonful of oil and 2-cups of water.
Simmer and serve, easy as it gets.
Some people serve chili over cooked rice, cooked cornmeal mush or our
favorite, freshly baked cornbread. Corn chips, buttered toast and
garlic bread are good too. If desired you may top your chili with
salsa, non-dairy sour cream, shredded vegan cheese or plain soy yogurt.
This recipe makes enough for 4 hearty servings. If you're serving 2
then you'll have leftovers for the next day.
NOTE: 1-1/4 cups dry beans will make about 3-cups cooked beans.
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