This hearty dish is so packed pull of protein and flavor, it’s hard to have just one bowl… so make a vat full and gorge on it for a week straight. You probably won’t get sick of it til the end of the week.. it’s that super filling and tasty. This recipe comes straight outta tastetacular vegan restaurant Blossom Du Jour. Add some cornbread, an entire season of Portlandia on DVD, a rescue cat or two to pet, and you are sooo winter good to go.
This recipes is enough for 4. We suggest doubling it and freezing the half you may not want away. You’ll be glad you have it on those nights where it’s pretzels or what-the-heck-is-in-the-freezer?!
Hell’s Kitchen Chili (yea, we changed the name to our liking… Nico, black eyeliner, vintage shops.. way more appetizing)
- 1 cup seasoned TVP
- 1/2 cup kidney beans
- 1/2 cup corn
- 1/2 cup tomato sauce
- 1/4 cups onions (diced small)
- 1/4 cups red peppers (diced small)
- 1/2 cup chili powder
- 1 tsp cumin
- 3/4 tsp salt
- 1/2 teaspoons black pepper
- 2 tsp oregano
- 1 1/2 tsp garlic powder
- 1/4 teaspoon cayenne
Directions:
Saute onion and pepper in organic canola oil until ingredients are translucent
Add chili powder, cumin, salt, pepper, oregano, garlic powder and cayenne
Stir on low heat for approximately 3-5 minutes
Add TVP, kidney beans, corn and tomato sauce
Mix well. Heat through on low temperature for approximately 30 minutes stirring often.
Blossom Du Jour is a rapidly growing vegan fast-food chain looking to change the world one stomach at a time. Owner Pamela Elizabeth is an animal lover who wants to show that you can eat delicious food that helps save animals and the planet at the same time.
BLOSSOM DU JOUR NOW HAS THREE LOCATIONS:
Chelsea: 174 Ninth Avenue (between 20th and 21 Street)/(212) 229-2595
Upper West Side: 165 Amsterdam Avenue (between 67th and 68th Street)/(212) 799-9010
Hell’s Kitchen: 617 9th Avenue (between 43rd and 44th Street)/(646) 998-3535