Chili Beans

***Edited — This recipe is gluten free as written.  Just be sure to get uncontaminated TVP.  I use Bob’s Red Mill.***

This is a vegetarian chili bean recipe I’ve tweaked for years.  The recipe I’m showing here is how I’m making it today.  I usually prepare these in a crock pot, but I forgot to soak the beans over night.  If I hadn’t planned to be home today, I’d have needed to change my meal plans for this evening.  But since I was home I used the directions found here to cook the beans without soaking.  I’m going to write the directions as if they were for the crock pot because that is my usual method.

Sort 4-1/2 cups pinto  beans removing any rocks (yes most of the time there are rocks) and rinse.  Place beans in pot.

Fill the remainder of the pot with boiling water.  In the crock pot I usually use about 7 cups of boiling water.  Cover and soak over night.  In the morning turn on the crock pot and cook through the day.  I usually cook the beans for about 8 hours before adding more ingredients.  It will depend on your location (high altitude here) and crock pot.

 

 When the beans are tender add the remaining ingredients.

1 large onion chopped and sautéed in a little water.

Two 28 oz. cans crushed tomatoes

1 tablespoon salt

2 teaspoons dry oregano

2/3 cup Textured Vegetable Protein (TVP)

2 teaspoons cumin

4 teaspoons dry sweet basil

2 teaspoons granulated garlic

1 teaspoon chili powder

Stir the ingredients together and simmer for 30 minutes or until ready to serve.

This is a mild chili, and most people who have tried it like it.  It is high in fiber and low fat.

Print the recipe from a PDF file Chili Beans.

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