Monday, October 26, 2009

Three Bean Chili with TVP

My hives and I just recently reached our one year anniversary. I didn't feel much like celebrating. While they are much better than they were a year ago, or even a few months ago, I'm tired of battling itchiness. I've tried many, many things. There's still a lot of evidence pointing to the culprit being something in my house since they started not too long after I've moved here. I've got a suspicion that they've got something to do with mold. So, now, I'm trying to think beyond environmental mold and pay attention to what I eat that would be considered "moldy". Well, it's pretty much everything. Since that is overwhelming, I at least decided to cut out a couple of more obvious sources. One is Quorn products. They are made out of mycoprotein which is a fungi/mushroom. We were eating Quorn about 2-3 times a week, and I read an article about how some people were having a hard time digesting it, so I figured I'd experiment with taking it out of my diet for a bit. I am now trying to find replacements. The Quorn crumbles worked well in several things I made. I'm playing around with TVP (textured vegetable protein) to see how we like it. I made a chili with it recently and thought that came out pretty good.

Three Bean Chili

1 medium onion, diced
3 cloves garlic, minced
2 tblspns red wine
2 cups dry TVP
1 tspn oregano
2 bay leaves
1/4 cup chili powder
1 14.5 oz can diced tomatoes
1 10.75 oz can tomato puree (I think I may have used a 14 oz can)
1 14.5 oz can kidney beans (drained)
1 14.5 oz can pinto beans (drained)
1 14. 5 oz can black beans (drained)
1/4 tspn crushed red pepper
1-2 tspns salt
3 tblsns cider vinegar

1. Sautee onions and garlic in a little red wine and water (use canola oil in place of wine and water if you'd rather)
2. While onions are cooking, reconstitute TVP according to package directions (usually 1:1 ratio TVP to boiling water)
3. After onions are soft, mix in oregano, bay leaves, TVP, chili powder, tomatoes, tomato puree and beans.
4. Simmer uncovered for 1 1/2 hours, stirring occasionally
5. Add red pepper flakes, salt and vinegar to taste. Cook 15 more minutes.
6. Serve over rice, or on it's own.


dsystrom said...

Are you sure they are "hives"? Eczema? Have you had an alergy test?

Anonymous said...

I think I want to try this recipe, but are you sure it's 1/4 cup chili powder? That sounds like a lot...

Michele said...

It does sound like a lot, but that is what the recipe called for and it was how much I used. Chili powder is usually used pretty liberally, and sometimes paired up with cumin. Since the only other spices are oregano and bay leaves, maybe it needs this much chili powder to give it enough "heat"?