It's been a while since I shared a recipe with you so I figured it is about time to give you another one. With the cool temperatures here in NC my family was ready for a big pot of my chili, simply called "Odie's Chili". The chili I am making today is vegetarian as I am using textured vegetable protein in place of the meat. For any of you that have never used this I highly recommend it. It looks a lot like (dog food) simply because it is dark brown cubes that take on the flavor of the chili powder, cumin, Worchestershire Sauce, tomatoes, etc. and has the texture of stew beef meat. Many people have eat my chili and did not know they were not eating meat. Ok the recipe goes as follows:
1 3 lb bag of yellow or Vadalia onions chopped coarsely
2 Green pepper chopped coarsely
1 Bunch of green onions chopped, white & green parts
2 tsp chopped garlic
4 Tbl. extra virgin olive oil
1 1/2 Tbl ground cumin
1 1/2 Tbl Chili powder
4 Tbl Worchestershire Sause
1 lb. of stew beef meat or 2 cups of textured vegetable protein
2 15 oz cans of diced tomatoes
2 15oz cans of light red kidney beans
This makes a lot of chili so in a large pot add the olive oil, onions, green onions, green pepper and garlic and saute until tender. Add the rest of the ingredients and mix well. After coming to a boil reduce to a fast simmer and cook for 30-45 minutes. We like it served with shredded cheddar cheese on top and scoop it up with Fritos Scoops corn chips. If you want it to be a little more spicy you can add a can to regular Rotel Tomatoes.
Another vegetarian dish that we love and fix often is "Meatless Meatballs" and I guarantee if you try it one time you will add it to your list of favorites.
1 Cup of pecans chopped very fine
8 oz. of grated cheddar cheese
1 Cup of salted cracker crumbs
1 Large onion finely diced
1 Tbl poultry seasoning
1 Can tomato soup
1/2 tsp salt
1/2 tsp sage
Preheat oven to 400 degrees. Mix all the ingredients together except the tomato soup. Allow to sit for 10 minutes letting the liquid absorb into the dry ingredients. Form into balls and place into a greased dish. Mix 1 can of water with the tomato soup. Pour over the meatballs and bake for 30 minutes. Allow to sit for 15 to 30 minutes before serving. They will be firmer them. Enjoy!!