Chipotle Chili Bowl

This makes a rather large pot, but freezes well. Chipotle peppers are jalapeno peppers, roasted - look for canned chipotles in adobo sauce in the mexican section of your grocery store. They keep forever in the fridge, but you can freeze what`s left if your fridge is as full as mine. Husband, no comment please. Adjust the seasonings as you see fit, I like my chili spicy but cut back as needed. mmmmm...love chili.

Makes about 11 x 1 cup servings.


1 Tbsp olive oil
1 green pepper, finely minced
1 large onion, finely minced
2 cups mushrooms, roughly chopped
1-2 Tbsp ground cumin
1-2 Tbsp chili powder
1-3 chipotle chilies in adobo sauce, minced
4 1/2 cups well-cooked beans (try a mix of black and pinto)
1 x 796ml/28 fl oz tin tomato pieces
1 x 796ml/28 fl oz tin crushed tomatoes
1 Tbsp garlic powder
1/2 cup TVP
1 cube faux beef bouillon

Heat the olive oil in a large stock pot. Add the vegetable and saute for 5-10 mins on medium heat, until cooked through and lightly browned. Add cumin and chili powders, and continue stirring until spices are fragrant. Add chipotles, beans, tomatoes and garlic powder. 

In a separate pot, heat 3/4 cup water and the bouillon cube to boil. Add TVP, remove from heat and let sit until water is absorbed. Add TVP to chili.

Cover the stock pot, reduce the heat until just simmering. Check on the chili every 5-10 min, giving it a good stir so nothing sticks to the bottom. I typically leave it to simmer for about 45-60 mins, but if you're in a rush 20 mins will do.

Note: adjust cumin, chili and chipotles as you see fit. I like my chili spicy and flavourful, it needs to burn going down baby! Having said that, I like to eat it with toasted buttered buns, I find the bread helps cut the heat just enough...and cheese, definitely cheese. Another idea is to pan-fry some potatoes, throw them in a tortilla with a scoop of the chili, top with sour cream and voila! Chili pocket on the run!

Vegan or lactose intolerant? No prob, check out the hippie section of larger grocery stores or your local health food store, vegan soy sour cream and cheeses are aplenty. A little pricey to use every day, but nice as a treat...

Per 1 cup: 172 cals, 2g fat, 30g carbs, 342mg sodium, 9g fiber, 11g protein.  (PRO37/21%,CHO118/69%,FAT17.5/10%)