Soul Vegetarian's Chili
I'm putting this on here for a couple of people who have asked in the past for a copy of the recipe (now that SV is no more). From the PD 9/16/2001
6 cups of dried kidney beans
1/4 cup olive oil
1 gallon water
2 bay leaves
1 1/2 Tbsps (or to taste) sea salt
1/8 cup garlic powder
3/4 cup (or to taste) chili powder
1/4 cup (or to taste) cumin
1/4 raw sugar (such as Turbinado, we use Rapadura)
2 cups tomato paste
2 cups diced celery
2 cups diced green pepper
2 cups TVP
Cover beans with water and soak overnight. Drain beans and rinse. Add oil and 1 gallon water to large stainless-steel pot; bring to a boil and add beans and bay leaves. Cover and simmer until beans are soft about 40-45 minutes. Add remaining ingredients except for TVP and cook on low heat for 10 minutes. Remove bay leaves. Add TVP.
Serve in bread bowl, with your favorite crackers, or with cornbread. Also good with a green salad.
Make 12 servings
Obviously you can cut the recipe in half (or quarters) pretty easily. Or make the whole batch and freeze it for those really cold Ohio winter nights.