Warm Chili – Satisfying and Perfect on a Chilly Night

Warm Chili – Satisfying and perfect on a chilly night! Ready in minutes, just top with some cheese, maybe a little sour cream, and dig in with crunchy nacho chips. Oh, I think I need to make it today – it looks cold and wet and gloomy outside!

I developed this recipe many years ago, and have gladly shared it with friends and extended family. I post it here now, with the slight changes Ive made over the years. With canned beans and tomatoes, it is easy enough that even a middle-schooler can make it! No cutting/chopping needed, it is perfect as a tasty and nutritious after-school snack. In fact, my son started making it for himself since he was about 11 years old. All grown-up now, he has added his own special touches to this recipe, and makes his more elaborate version for his friends. However, he still retains a fondness for his old and trusty, easy-to-make comfort food.

How to make this chili?

Canned beans, canned tomatoes, TVP granules, a cup of brewed black tea and Mexican seasoning. That’s it! Black tea…? Why, you might wonder. I find it improves the “look” of the Chili – makes the rather pale-looking TVP acquire a rich brown color that is far more appealing visually. If you’d prefer to avoid the caffeine from the tea, you can certainly use decaffeinated black tea. Likewise, if you would prefer to use beans and tomatoes that do not come out of a can, well…. yeah! I have given detailed directions for prepping the beans and tomatoes.

Also, of course, you can add other things to this basic, pared-down recipe, perhaps some onions, garlic, minced carrots or celery… , etc. But then it probably wouldn’t be something a middle-schooler could make, right? So, I’m going to keep it simple here. I will let you, my dear reader, run with your imagination to make it “extra-special” with your own add-ons!!

For those on restricted diets

This recipe is vegan and nut-free but NOT soy-free. TVP is an acronym, which stands for Textured Vegetable Protein. It is made from de-fatted soy beans (also sold under other names: e.g, Nutrela Soya granules in India). When cooked, its texture resembles ground meat and it is used as a meat substitute in a multitude of ways.

How to make it soy-free?

Maybe you don’t really care about the “meat-like” look, though, and want this recipe to be soy-free. Well, you can easily replace the TVP with another can of beans – that will make it soy-free. However, it will not be a complete protein any more, since most legumes lack a few of the essential amino acids (soybeans are a rare exception) we need. That said, if you have this chili with corn tortilla chips, you’re actually covered rather nicely. The corn complements the beans, since it provides the very amino acids that are missing from the beans!

Of course, it will look and taste a bit different and you will need to adjust the seasonings a little. You also do not need to add the brewed tea. Perhaps you would like to try my “suggested add-ons” (in Recipe Notes). I have family members who don’t particularly care for TVP, so I have made this equally delicious soy-free version many times. I like to use two different beans when I make it this way – typically, pinto beans and black beans. With each bean adding its own texture and flavor, this 2-bean chili definitely looks and tastes quite interesting.

So… go ahead! Make this warm chili when you need a fast-fix recipe for something utterly satisfying and perfect on a chilly day – lunch, snack or dinner! Add some shredded cheese – my personal favorite is sharp cheddar – maybe a dollop of sour cream. If you don’t mind a bit of chopping, some chopped tomatoes, cilantro or green onions (the green tops) would be lovely too! Put out some pickled Jalapenos, a bowl of crisp tortilla chips and ……. dig in!

Enjoy!

Warm Chili – Satisfying and Perfect on a Chilly Night

Brew a cup of black tea: steep 2 teabags in hot water for about a minute. Mix the tea with a can of diced tomatoes, add the seasonings, cover and microwave on high for 2 1/2-3 min: the mixture should be boiling hot. Immediately add the TVP and stir. Cover and set aside for 10 min. Then stir in a can of beans, cover and microwave on hi for 3-4 min,, then on 50% power for 3-4 min. Let rest for about 5 min; stir and serve hot, with shredded cheddar, sour cream, pickled jlapenos and tortilla chips. Enjoy!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Resting time 10 minutes mins

Total Time 25 minutes mins

Course Appetizer, Main Course, Side Dish, Snack

Cuisine American, Mexican

Servings 6 people

Calories 107 kcal

Equipment

• Microwave oven preferred; if not available, can be made on the stove-top . See Recipe notes for directions.
• Miscellaneous kitchen equipment- can-openers, spatulas, etc.
• Microwave-safe ceramic/glass containers. Plastic containers not recommended, even if they are labeled Microwave-safe. If these are not available, I recommend making it on the stove-top.

Ingredients

  

1x2x3x

• 2 bags black tea- teabags black tea[ decaffeinated OK; if teabags are not available, use loose-leaf tea – about 1 tbsp.
• 1 cup hot water boiling hot, for brewing tea.
• 1 can Diced tomatoes: (15 oz; 400 g) small dice and unsalted preferred; or, use 2 cups of chopped fresh tomatoes, add 1/2 cup water and microwave for 2-3 mn on hi (cover to catch splatter)
• 1 can beans (15 oz) preferably unsalted; pinto, black, kidney, all OK.; or, 1/2 cup dry beans, soaked and pressure-cooked ( without salt)
• 1 cup TVP granules also known by other names- e.g., Nutrela Soya granules in India
• 2 tbsp Mexican seasoning see posted recipe on this blog; or use a quick blend of spices described in Recipe notes
• 3/4 tsp Salt – divided- 1/2 tsp + 1/4 tsp adjust as per taste preference- if canned beans and/or tomatoes are salted, use less salt at first, then adjust as desired.

Garnish and other add-ons – Optional

• 1/2 cup cilantro (fresh coriander leaves) – chopped divided- 1/4 cup + 1/4 cup
• 2 tbsp sliced green onions – green tops serve on the side
• 1 piece lime- or lemon – cut into wedges serve on the side
• 1/4 cup pickled jalapeno slices serve on the side
• 1/4 cup Sour cream / Greek yogurt serve on the side
• 1/2 cup Finely shredded cheese Sharp cheddar, Mexican blend, etc., as per personal preference

Instructions

 

• Brew a cup of black tea: steep 2 teabags in hot water for about a minute. Do not steep for too long or it will become bitter.
  
• Spread the TVP on a microwave safe glass/ceramic plate/bowl and microwave on high for 1 min to lightly toast it. Do not heat it longer or it might burn.
  
• Open the can of tomatoes, and transfer to a microwave-safe glass/ceramic bowl – 1 1/2-2 quart/liter size.

  If using fresh tomatoes: Microwave the chopped tomatoes with 1/2 cup water, on hi, for 2-3 min

  Please note: I do not recommend using a plastic container for this – even if the label says it is microwave safe.

  If you do not have a suitable container, I would recommend doing this on the stove-top in a 2 quart/liter saucepan.
  
• 
• Open the can of beans. Strain beans in a colander, and collect the liquid – do not throw it away! It has valuable nutrients, including soluble fiber and water-soluble vitamins and minerals. Add his liquid to the tomatoes. Set aside the beans, which will be added later.

  If not using canned beans: cook soaked beans (soaked overnight) in pressure-cooker, at full pressure for 15 -17 min. Let pressure release naturally.
  
• Make the seasoning mixture, if you don't have pre-made Mexican seasoning – see Recipe notes for details
  
• 
• Add the brewed tea to the tomatoes; Stir in the seasonings, cover with a vented lid and microwave the mixture on high for 2 1/2-3 min: the mixture should be very hot- near boiling.
  
• 
• Add the toasted TVP and stir. The TVP will immediately start swelling as it absorbs the liquid. Cover and set aside for 10 min.
  
• 
• Add the beans and stir. Cover with a vented lid and microwave on hi for 3-4 min,, then on 50% power for 3-4 min. Let rest for about 5-6 min before serving.
  
• 
• Serve hot, with shredded cheddar, sour cream, pickled jlapenos and tortilla chips. Enjoy!
  

Notes

Seasoning Mix:

If you do not have pre-made Mexican Seasoning, mix the following ingredients together:

• 1 tbsp New Mexico Chile ground
• 1/2 tsp Cayenne ground
• 1 tbsp dried parsley
• 1 tsp cumin ground
• 1/4 tsp Mexican Oregano, crushed to release flavor
• 1/4 tsp freshly crushed black pepper
• 1/8 tsp salt

Suggested add-ons for additional flavor:

Onion-garlic

• If you like onion/garlic, you add sauteed onion-garlic mixture to the tomato-tea mixture, before adding the TVP.. Saute 1/2 cup of finely chopped onion until it starts to brown a bit around the edges, add 1 tsp of finely chopped garlic, saute another 30 seconds or so, then mix into the tomatoes.

Soy sauce:

• About 1 tbsp of low sodium soy sauce can be mixed into the chili at any stage. However, if you plan to do so, omit the added salt at first; taste-test after adding the soy sauce and then add more salt if needed. Otherwise, your chili will be way too salty!

Storing leftovers:

You can store leftover chili in the refrigerator for about 3 days.

For longer storage, I recommend freezing it in small (1-cup)  glass containers: preferably avoid plastic containers. Then you can pull out as much as you need and thaw it easily in the microwave on the defrost setting (30% power) in a few minutes.

For reheating thawed chili, be sure to heat it thoroughly – almost to boiling – to soften the beans as well as the TVP, both of which tend to harden when chilled and/or frozen.

 

 

Nutrition

Calories: 107kcalCarbohydrates: 14gProtein: 13gFat: 1gSaturated Fat: 1gSodium: 454mgPotassium: 274mgFiber: 6gSugar: 6gVitamin A: 1388IUVitamin C: 18mgCalcium: 116mgIron: 4mg

Keyword black beans, Cayenne ground, chili, Chredded Cheddar cheese, cumin powder, Guajillo pepper, kidney beans, Mexican Oregano, Mexican seasoning, New Mexico Chile, Paprika, Pickled Jalapenos, pinto beans, red bens, Sour Cream, Tomatoes, TVP

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