Savoury, flavour-y, classic chili – with a cocoa twist

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As I said in my previous post, I’ve recently discovered TVP (textured vegetable protein) and now soy curls (more on those to come!) and I’m intrigued by these inexpensive, easy-to-use, versatile products.

I recently revamped an old recipe of mine to include a batch of my soyrizo, and the transformation was fabulous.

Do not be daunted by the seemingly long list of ingredients in this recipe; most of them are spices that you probably already have in your cupboard.

Cocoa is the magic ingredient here. It gives depth and richness to the chili and I swear by it!

Ingredients

1 Tbsp vegetable oil

1 onion diced

1-2 cloves garlic minced

1 red or green pepper diced

1 rib celery diced

1 cup mushrooms sliced

1 15 oz can (400ml or 1 ½ cups) mixed beans or kidney beans drained and rinsed

2 Tbsp red lentils (optional)

1 batch of soyrizo

14 oz can diced tomatoes (or 3 fresh tomatoes diced)

½ cup bottled salsa (any heat level you like)

1 cup fresh, canned or frozen corn (optional- but so yummy and pretty in the chili)

1 tsp salt

1 tsp sugar

1 tsp dried basil

½ tsp dried oregano

½ tsp cumin

¼ tsp cayenne pepper

1 Tbsp cocoa powder

1 Tbsp chili powder

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Directions

Measure out all the herbs, spices and seasonings into a small bowl or mug. I like to have these prepared so I can toss them into the pot all at once.

Heat the oil in a large pot. Sauté the onion, garlic, peppers and celery until onion is starting to wilt. Add the mushrooms and sauté until the mushrooms start to release their liquid. Add all the spices, herbs and seasonings and stir into the vegetables. Let the seasonings heat through, then add all the other ingredients except the corn.

Bring everything to a boil, then reduce to a simmer and cover the pot. Simmer the contents for 20 minutes, stirring occasionally. Add the corn and simmer for another 5 minutes.

You can serve immediately, but I find that this chili is even better the next day. It’ll last 3-4 days in the fridge and freezes well.

This chili is loaded with vitamins C and K, many B vitamins, potassium, fibre, protein and iron. What’s missing? Fat, calories and cholesterol.

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Soyrizo – spicy vegan sausage-y crumbles

Soyrizo

I’ve recently discovered TVP or textured vegetable protein and I’m both intrigued and delighted.

I’ve resisted using TVP because I thought it would taste dry and bland. And you know what? It is dry and bland. So is flour until you do something with it.

TVP is also genius. It’s made from defatted soy flour, a by-product of extracting soybean oil. TVP is high in protein and fibre, it costs next to nothing (I bought a three-cup bag of dried crumbles for 75 cents!) and it’s versatile.

I have only begun to experiment with this amazing ingredient. The first big hit is soyrizo – my vegan version of spicy chorizo sausage crumbles.

I’ve been adding soyrizo to chili (recipe coming soon)

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And to nachos and pizza and spaghetti sauce.

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I’d love to hear how you plan to use soyrizo.

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Ingredients

1 cup TVP

7/8 cup boiling water or vegetable bouillon (that’s 1 cup of water with two tablespoons of water removed)

1 tsp vegetable bouillon powder, if you’re not already using vegetable bouillon

1 tsp salt

½ tsp smokey paprika

1/4 tsp cayenne pepper

2 tsp chili powder

Directions

Mix all the dry ingredients in a heat-proof bowl, mug or jar. Pour the boiling water over top and stir the moistened crumbles. Let sit for five minutes before using, or store in the fridge for up to four days.