| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Chili made with three different types of beans instead of ground beef but still made like my mother used to make it. Submitted by Shirley Trout from Owasso, OK.

Shirley's Chili (Vegetarian)

1/4 cup textured vegetable protein
1/2 onion, chopped
1/2 tablespoon chili powder
2 (15-ounce) cans tomato sauce
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.)
3. Chili powder can be easily adjusted to suit own tastes. Simmer until favors are combined or it just starts to bubble.

Makes 6 servings.