This recipe was used in a chili contest in my town a few years back and walked away with 2nd place.
Recipe Name: BOWL OF COMPASSION VEGETARIAN CHILI
Category: VEGETARIAN
Serves: 6
1/3 cup Olive oil
2 medium Onions – chopped
4 Each Cloves garlic – minced
2 Each Jalapeno peppers – chopped
1 Each Mild pepper – chopped
1 Each Red pepper – chopped
1 Each Green pepper – chopped
2 large Tomatoes – diced
8 ounces Tomato sauce
2 cans Rotel Tomatoes and Chilis
2 Each 15-oz cans dark red kidney
Beans
3 cups Water
4 tablesp Chili powder
2 tablesp Cumin
1 tablesp Paprika
1 tablesp Oregano
1 tablesp Lemon juice
Salt – pepper to taste
Tabasco to taste
1 cup Textured Vegetable Protein
Saute onions, garlic, and peppers in oil until onions are translucent. Add spices and simmer for two minutes. Stir in remaining ingredients, adding the TVP last. You can adjust the amount of TVP to obtain the desired texture and consistency. You can substitute beer for the water for a more unique flavor. One jalapeno makes a mild chili (two were used for the cookoff). Simmer from four to six hours. It’s even better the next day.