Scallions, bell pepper and carrots are sautéed, then seasoned with chili and chipotle powder before this traditional chili base meets the unexpected cashews and raisins. The sweet, savory and nutty flavors play off each other well in this complex Winter warmer, so pour two servings over brown rice and cozy up with your favorite foodie. This recipe comes to us from Stephanie, The Recipe Renovator.
- 1 cup water, heated
- ½ cup textured vegetable protein*
- 1 tablespoon olive oil
- 2 cloves garlic, smashed
- ½ cup scallions, chopped and divided
- 1 red bell pepper, diced
- 1 cup carrot, diced
- 2 tablespoons chili powder
- 1 teaspoon chipotle powder
- 1 28 ounce can crushed tomatoes
- 1 15 oz. can kidney beans, rinsed
- ½ cup cashews
- ½ cup raisins
- 1 teaspoon agave nectar*
- 1 teaspoon maple syrup
*a protein based meat substitute found in health food stores or the health food or meat section of most grocery stores.
** Agave (ah-Gah-vay) nectar is similar in taste & texture to honey but has a lower impact on blood sugar when compared other sweeteners. Agave can be found in the health food or specialty food aisle of most grocery stores.
Place the textured vegetable protein (TVP) into the warm water and let sit while you prepare the rest of the recipe.
Place the olive oil in a large skillet with a fitted lid over medium-high heat. Add the garlic and 6 tablespoons of the scallions and sauté for 1 minute.
Season with the chili powder and chipotle powder, stir to combine, and cook 1 minute more. Add the TVP and soaking water, crushed tomatoes, kidney beans, cashews, raisins and agave nectar or maple syrup. Bring to a boil over high heat, reduce heat to low and simmer, covered, for at least 30 minutes, or until the flavors have melded together. Sprinkle with the remaining chopped scallions and enjoy!