Vegetarian Chili

From Chef Damian Martineau of Damian’s on the River Restaurant, New Boston, NH

Serves 6–8

• 3 Tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, finely chopped
• 2/3 cup diced green pepper
• 2/3 cup carrot, coarsely shredded
• 1 jalapeno pepper, finely chopped
• 1 tsp oregano
• 1 tsp basil
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1-1/2 Tbsp chili powder
• 1 bay leaf
• 48 oz fresh tomatoes, roughly chopped, with juice
• 1/2 cup TVP* (textured vegetable protein)
• 1 can (26 oz) kidney beans (adjust quantity up or down to your preference)
• Salt and freshly ground pepper, to taste

1. On high heat, cook onions in olive oil until they’re translucent and begin to brown slightly. Add garlic, green peppers, carrots, and jalapeno and stir well.

2. Add all dry seasonings, tomatoes, TVP, and beans and stir. Bring to a boil.

3. Lower heat and simmer chili for 1 to 1-1/2 hours, stirring occasionally to blend all the flavors.

4. Add water to adjust consistency if the chili gets too thick. (If it is too thin, let it simmer a little longer.)

5. Adjust salt, pepper, and seasonings before serving.

* Textured vegetable protein is available at most health food stores.

Can be made a day in advance and refrigerated to develop flavors.