Chili Sucreme

Chili Sucreme

Usually, a chili comes with a side dish of rice. While that classic is great, I have another version of chili for you. This is perfect for cold winter days where you need to be heated up with something spicy. It’s your basic chili, minus the rice, plus cream – Chili Sucreme, a one-pot meal.

Ingredients (serves 6-8):
2 cups TVP granules (big chunks)
1 big can tomatoes (whole, 28 oz or 800g)
1 small can chili beans (15 oz or 400g)
1 small can kidney beans
1 cup sweet corn
1 cup vegan cream
1-2 bell peppers, red
2 big onions, red (minced or in half moons)
5 cloves of garlic, minced
2-5 chilis (depending on how spicy you like it), chopped
Canola oil

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1. Cover the TVP granules with hot vegetable broth or water for about 15 minutes.
2. In a frying pan, add canola oil, garlic cloves, chilis and onions. With freshly grounded pepper, sauté for about 3 minutes on medium heat.
3. Add the TVP and bell peppers, stir-fry for about 5 minutes. In the last half minute or so, add the spices, careful not to burn them.
4. Add the tomatoes and simmer for about 15-30 minutes (the longer, the better). Then add the beans and corn and simmer for another 15 minutes at least. Flavor with a dash of tomato ketchup.
5. Finally, add the cream. Enjoy!