Chili for your chill: Vegetarian Frito Pie
by jane arie baldwin
First couple of cold days in a row here. Had to share this recipe. Enjoy!
P.S. Don’t share this with any of my fellow Texas relatives. If my dad finds out I’m making no-meat chili with beans and texturized vegetable protein I will never hear the end of it. (Shhh…thinking about serving it to him at Thanksgiving!)
VEGETARIAN FRITO PIE
1 ½ cups Texturized Vegetable Protein (TVP)
1 cup water or broth heated
2 ½ Tbsp. oil
1 onion, chopped
3 stalks celery, chopped
2 carrots, chopped
1 red or yellow bell pepper, chopped
6 cloves garlic, preferably roasted
Make Dry Spice Mixture
1 tsp. salt
1 tsp. black pepper
2-3 Tbsp. chili powder*
2 tsp. cumin powder
¼ tsp. cinnamon
1 piece Mexican chocolate**, broken into pieces or grated
1 Tbsp. fresh ground coffee, dark roast or espresso
1 Tbsp. soy sauce
1 Tbsp. sugar or maple syrup
1 chipotle pepper, diced and 2 Tbsp. adobo sauce (optional)
1 15-oz can diced tomatoes
1/2 cup water or broth
Blend With These
1/2 cup frozen corn
1/2 can black beans or kidney beans, rinsed (optional)
Then Add These
½ cup purple cabbage, chopped
1 yellow squash, chopped
1 zucchini squash, chopped
1/2 cup frozen corn
1/2 can black or kidney beans, rinsed (optional)
1 cup water or broth
Top With These
1 lime, juiced
Handful of chopped cilantro
Bunch green onions
1 avocado, chopped, sliced or mashed
Spoonfuls of Greek yogurt
Grated cheddar cheese
- Soak TVP in warm water or broth 30 minutes
- Heat oil and sauté, medium high TVP, onion, celery, garlic, bell pepper and carrots, 2 minutes. Then turn heat to medium, cover for 2 minutes to let veggies sweat.
- Add spice mixture and stir together, 2 minutes.
- Add soy sauce, sugar, chipotle pepper, adobo, and diced tomatoes and ½ beans if using.
- In food processor blend half chili mixture and 1/2 cup corn with ¼ cup water or broth.
- Add blended mixture back into pot.
- Mix in vegetables – squash, cabbage and corn***
- Add 1 cup water or broth
- Heat on medium high until chili bubbles, then turn to low and let simmer 30 minutes mixing regularly. Add ½ cup liquid if needed.
- Turn pot off and leave lid on letting flavors meld for 20 minutes.
- Before serving add 1 Tbsp. vinegar or lime juice.
- Serve on a bed of chips with your choice of toppings lime wedge, cilantro, green onion, avocado, yogurt and cheese.
*You can use any red chili powder, ancho, pasilla, chipotle, cayenne, New Mexico or variety of them.
**Today I used Mexican chocolate with chipotle
***If you prefer your vegetables al dente then add them in 10-15 minutes into the simmering process.