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
Protein Mix:
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.
CHILI:
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.
CHEF DAVIES-TIGHT™ 