GREEN CABBAGE CHILI
Three bean chili with sauteed cabbage, pepper and onion, and homemade smoky plant protein mix. Mildly seasoned with coriander, curry, cumin and garlic in a tomato base pumpkin sauce! Just in time for Fall!
Makes 15 cups
1 c. water
2 t. liquid smoke
1 t. garlic powder
1/2 t. salt
1/8 t. ground allspice
1 T. brown sugar
1 T. Balsamic vinegar
1/2 c. TVP (textured vegetable protein)
Combine all ingredients in saucepan. Stir, bring to boil, reduce heat to slow boil and cook till all liquid evaporates. Set aside till ready to use.
2 T. extra virgin olive oil
2 T. light sesame oil
1 jumbo green pepper, cored and diced, 1/2 inch squares
5 c. cut green cabbage, 1/2-1 inch squares
2 c. diced sweet onion, 1/2 inch squares
1 t. salt
15.5 oz. can Dark Red Kidney Beans – I used Goya – including liquid
15.5 oz. Small Red Beans including liquid – Goya
15.8 oz. can Bush’s Great Northern Beans, including liquid
2 t. garlic powder
2 t. onion powder
1 T. ground coriander
2 t. cumin
1 t. mild curry powder
2 t. dried basil
1/2 t. ground allspice
1/4 t. red cayenne pepper
12 oz. can tomato paste
2 c. water
15 oz. can pumpkin
3 c. V-8 Vegetable Juice
salt and pepper to taste
1-2 T. bottled lime juice or fresh, to taste
Garnishes: sliced scallion and fresh topped tomato with a drizzle of extra virgin olive oil and fresh grind black pepper
1- In extra-large soup pot, over medium heat, melt olive and sesame oils.
2- Add green pepper, cabbage and onion plus salt, then saute till tender but not mush.
3- Add Protein Mix, stir well and cook about 5 minutes.
4- Add remaining ingredients, stirring after each addition.
5- Cook till steamy hot, stirring occasionally, then on lower heat for about 20 minutes.
6- When finished cooking, add lime juice, then salt and pepper to taste.
7- Optional, but nice: Garnish with sliced scallion and fresh chopped tomato with a drizzle of extra virgin olive oil and fresh grind black pepper per serving.