Shirley's Chili

  1. 1/4 cup textured vegetable protein
    1/2 onion, chopped
    1/2 tablespoon chili powder
    2 (15-ounce) cans tomato sauce
  2. 2 (15-ounce) cans dark red kidney beans
    1 (15-ounce) can pinto beans
    1 (15-ounce) can white beans or navy beans
  1. Brown onion and TVP in small amount of oil until just soft. Add chili powder stir well to blend then add tomato sauce.
  2. Drain and rinse beans. Add to onion mixture. (Sometimes I only use 1 can of kidney beans.) Chili powder can be easily adjusted to suit own tastes.
  3. Simmer until favors are combined or it just starts to bubble.
  4. Makes 6 servings
  5. Recipe by Shirley Trout

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases