Lise's Harvest Chili Recipe......vegetarian

My dear friend Lise gave me this recipe for a vegetarian "Chili" and like all the foods she cooks or bakes....it's delicious! 

LISE'S HARVEST CHILI

soy protein, dry 1 cup

soy sauce, 1/4 cup

sesame oil, 1/4 tsp.

onions, 2 large

garlic, 5 cloves

olive oil, 1/2 cup

zucchini 3.5 lbs.

green/red pepper

tomato sauce (half a 28 oz. can, freeze rest)

cider vinegar, 2 Tblsp.

barbecue sauce containing smoke flavor, 1 Tblsp.

black beans, 1 can

red beans, 1 can

corn, 1 can

     1)  In a soup bowl, place soybean protein, soy sauce and sesame oil, add water and mix until mixture remains moist.

     2)  Chop together onions and garlic.  Pour oil in a large skillet, add onion and garlic and sauté until translucent.  Mix in moistened soy protein and continue cooking.

     3)  Coarsely chop the zucchini and red pepper, mix with above, and cook uncovered until most juices have cooked down.

     4)  Drain beans into a colander, briefly rinse with water.  To cooking mixture add tomato sauce, vinegar, barbecue sauce, herbs and spices, and beans.   Cook several hours covered.  If too much liquid remains, cook further a while uncovered, but stir often to prevent scorching at the bottom.

Herbs and spices: 1/4 cup each: chopped dried peppers and dried tomatoes - 2 tsp. each: chili powder, dried parsley flakes, 1 tsp each: salt, cinnamon, cumin, basil; 1/2 tsp. each: red crushed pepper (hot), oregano.

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I change recipes to suit what we have in the house (perhaps we don't happen to have such-and-such ingredient in the house and it's a snowy day)....or we happen to already have 2 cans of garbanzo beans, so hey - why not try it?   So the recipe that follows ist "my variation of Lise's Harvest Chili".  I like hers better.

VEGETARIAN HARVEST CHILI (MY VERSION)

3 cups soy protein (dry) - sometimes called TSP (textured soy protein)

2 cups soy sauce

Dash of each: liquid smoke, malt vinegar, sesame oil, Worcestershire sauce

Put in food processor (for whatever unknown reason we call it a "robo-cook"):

3 onions

2 chilies

About 4 stalks celery

1 green pepper (seeded)

4 small zucchini

1 Tblsp. minced garlic

1 Tblsp. minced ginger

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4 Tblsp. olive oil

1 can (28 oz.) crushed tomatoes

1 BIG can (18 oz.) chicken stock (veggie stock works too)

Water (rinse out "robo-cook" and tomato tin)

Salt & Pepper

2 Tblsp. cumin powder

2 Tblsp. chili powder

2 cans black beans, rinsed & drained

2 cans pinto beans, rinsed & drained

2 cans corn, rinsed & drained

Method:  Soak soy protein with soy sauce & "dash liquids), add water if necessary.  Meanwhile, take 2 Tblsp. of the olive oil and sauté all veggies - add salt and pepper and put in large soup pan.  Add can of tomatoes, chicken stock and water.  Meanwhile - in same pan used for veggies: heat 2 Tblsp. olive oil and sauté soy protein mixture until slightly brown.  Add soy mixture to other ingredients in soup pan.  Bring to the boil.  Add beans and corn.  Turn off - ready to serve.

 Makes 2 big pots of chili.