oil for stirfrying
2 onions, chopped
4 stalks celery, chopped
1-3 whole green chillies
6 cloves garlic, minced
1/2 teaspoon chili powder
1 teaspoon caraway seeds
1 teaspoon salt
1/2 teaspoon cracked peppercorns
1 (28 ounce) can diced tomatoes
3 cups veggie stock or water
4 cups cooked kidney beans
1 bell pepper, diced
1 cup TVP
1. Stirfry onion, celery, and green chillies until soft and golden in oil. Add garlic, chili powder, caraway seeds, salt and pepper. Stirfry a further 30 seconds.
2. Stir in stock (water), tomatoes, and beans. Bring to a boil. Simmer for 30 minutes, stirring occasionally. It should be quite thick.
3. Add green pepper and TVP. Simmer for 5-10 minutes.
Serve with cornbread or baking powder biscuits.
Source of recipe: Inspired and adapted from 'Blue Plate Chili' in 125 best Vegetarian Slow Cooker Recipes by Judith Finlayson.