Spicy Texas Chili

March 28, 2018

My mom didn't cook a ton when I was younger. I can't really blame her though, she had to leave the house every morning at 4:00 for work and then had to deal with me after she got off for the day. I wouldn't want to cook either! ( Love you, mom!) My Mimi on the other hand, cooked for me every time she got the chance. That's what grandma's do, right? I remember sitting at her breakfast bar (on numerous occasions) eating her homemade chili with saltines and ketchup. I know... it sounds odd, but it's delicious. This recipe is obviously not my Mimi's recipe, but it's pretty dang close. This is something you can throw together on really short notice, so it's great for when company pops over without an invite. ;) 

 

Ingredients:

 

1 large yellow onion, largely diced
1 large green bell pepper, diced
2 cans pinto beans (regular or in hot sauce)
1 large can crushed tomatoes 
1/4 cup ketchup 
1 Tbsp canned diced jalapeños (optional, you can sub diced green chiles for a less spicy version)
1 cup non-GMO TVP (rehydrated according to package) 
1 tsp garlic power 
3 Tbsp chili power
1 tsp cumin
Salt & pepper to taste 

 

Method:


Heat 2 Tbsp oil in a large pot over medium high heat, add spices and stir until fragrant and bubbling, add onions and bell pepper and saute, add canned ingredients (including ketchup), bring to a boil, stir in TVP and taste, add salt and pepper as needed. Reduce heat and simmer for 15 minutes.


If your Chili is too thick, add water or vegetable broth until desired consistency. I top my Spicy Texas Chili with about 1 tbsp of ketchup and serve it along side organic saltines just like my grandma always did, but feel free to improvise! 

 

 

Happy eating!

 

 

 

 

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