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–+ servings
Chili with chips cheese nd jalapenos

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
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Prep Time 5 minutes
Cook Time 10 minutes
Resting time 10 minutes
Total Time 25 minutes
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
  

  • 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.
    cup of black tea
  • 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.
    lightly toasted TVP
  • 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.
    pressure-cooked pinto beans
  • Make the seasoning mixture, if you don't have pre-made Mexican seasoning - see Recipe notes for details
    Mexican-style seasoning mixture
  • seasoning for chili
  • 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.
  • tomatoes-tea-seasoning
  • Add the toasted TVP and stir. The TVP will immediately start swelling as it absorbs the liquid. Cover and set aside for 10 min.
    stirred in TVP to soak
  • TVP soaking up the juice
  • 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.
    added pinto beans
  • 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
Tried this recipe?Let us know how it was!