BAKED BEAN CHILI
with tomatoes, caramelized sweet onion and textured vegetable protein. Seasoned with cumin, oregano, chipotle powder and fresh garlic. Secret ingredient? Cocoa!
Makes 8 cups
3 T. margarine
1 lg. sweet onion, peeled and diced into 1/2 inch squares
1/2 t. salt
1 t. sugar
2/3 c. water
1 lg. vegetable bouillon cube
28 oz. can diced tomatoes including liquid
28 oz. can Bush’s Vegetarian Baked Beans with brown sugar
1/2 c. dried textured vegetable protein
1 T. cumin powder
1 t. chili powder
1 T. unsweetened cocoa powder
1/2 t. dried oregano
1/4 t. chipotle powder
lots of freshly ground black pepper
3 lg. peeled garlic cloves, finely chopped
3 T. extra virgin olive oil
In large saucepan, over medium-high heat, melt margarine.
Add onion and salt, then saute till wilted.
Add sugar, and cook till caramelized.
Add water, then bouillon cube, mashing the cube into the water in the pan till dissolved.
Add tomatoes, vegetarian baked beans and textured protein. Stir well.
Now, add cumin, chili powder, cocoa, oregano, chipotle powder, freshly ground black pepper and garlic. Stir, bring to a near boil, then reduce heat, partially cover and simmer for 30 minutes.
Add extra virgin olive oil. Stir, cook 5 minutes longer and it’s ready to serve. Or, remove from heat and reheat later.
Notes: Textured vegetable protein is available in all major specialty food and/or organic chain stores.
Chipotle powder comes from a smoked jalapeno pepper. It adds a smoky dimension to any dish you use it in.
Cocoa powder adds a complex, rich dimension to this great chili. I used the light cocoa powder rather than the dark, since I thought the dark would make the chili color too dark, but you use what you want.